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Chicken Cheese Steak Sandwiches Recipe
Ben Carraoli

Chicken Cheese Steak Sandwiches Recipe

I just whipped up a batch of Chicken Cheese Steak Sandwiches, and I can’t wait to tell you all about it! There’s something incredibly satisfying about biting into a soft, toasted roll stuffed with juicy chicken, melty cheese, and perfectly sautéed veggies. I honestly didn’t expect it to turn out this good—it’s that delicious mix of gooey, savory, and crunchy that you can’t stop eating.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 hoagie rolls 4–6 inches: A sturdy, bakery-style roll holds the filling without getting soggy.
  • 1 tablespoon butter: Room-temperature butter spreads easily and toasts beautifully.
  • 1½ lbs about 680 g boneless, skinless chicken breast: Slice it thin for faster cooking and tender bites.
  • 1 teaspoon garlic powder: Adds subtle depth and flavor without overpowering.
  • ½ teaspoon salt: Use kosher or sea salt for the best taste control.
  • ½ teaspoon black pepper: Freshly ground gives a nice punch of flavor.
  • 1 large yellow onion thinly sliced: Yellow onions caramelize into sweet, soft perfection.
  • 1 large green bell pepper thinly sliced: Adds color and crunch—try red or orange for a sweeter touch.
  • 1 tablespoon vegetable oil: Keeps everything from sticking and helps brown the chicken.
  • 8 oz 225 g mild provolone cheese, sliced: Freshly sliced melts smoothly and gives that classic pull-apart texture.
  • 1 tablespoon mayonnaise optional: Mix with a pinch of garlic powder for a flavorful spread.
  • ¼ teaspoon garlic powder optional: Perfect for the mayo mixture.

Method
 

  1. Start by slicing your hoagie rolls in half and spreading butter on each cut side. Toast them in a skillet, cut side down, over medium heat until lightly browned—just 1–3 minutes. If you’re using the garlic mayo mix, spread it on after toasting for a rich, savory layer.
  2. Slice your chicken thinly and season with garlic powder, salt, and pepper. Heat the oil in your skillet over medium-high heat, then add the chicken in a single layer. Cook for about 2–3 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, toss in the sliced onions and bell peppers. Sauté them for about 4–6 minutes, stirring occasionally, until tender and lightly caramelized. Once they’re soft and fragrant, return the chicken to the pan and mix everything together.
  4. Reduce the heat to low and lay provolone slices over the hot chicken-and-veggie mix. Cover the skillet with a lid or foil and let the cheese melt for about 1–3 minutes. Once gooey and melty, scoop the mixture into your toasted rolls and serve immediately.

Notes

  • I chill the chicken for 10–15 minutes before slicing—it helps get thin, even strips.
  • I toast the rolls first, so they stay crisp even after adding the hot filling.
  • I use freshly sliced provolone—it melts better and tastes richer than pre-shredded cheese.
  • I never overcrowd the skillet; giving the chicken space helps it brown beautifully.
  • I serve the sandwiches right away, while the cheese is still perfectly melted and stretchy.