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Kick things up this week with these easy sheet pan Chicken Philly Cheesesteaks! They’re ready in less than 30 minutes.
Say hello to a sandwich you will covet!
Cheesy chicken, bell peppers, mushrooms, and tangy onions stuffed into a toasted hoagie. It’s the beloved chicken philly cheesesteak sandwich as we know it, but it’s made at home—in less than 30 minutes—on a sheet pan. Easy prep, little clean up, and a lot of flavor. This adaptation is lighter than the long-established and intensely celebrated Philly cheesesteak. And though we’re certain those who grew up in Philly roll their eyes at the mention of a chicken philly, what can we say? We enjoy this derivative a little more.
What’s in a Chicken Philly Cheesesteak?
The Chicken Philly is just a mock-up of the Philly Cheesesteak… but with chicken. Historically, a classic Philly Cheesesteak is a simple combination of frizzled beef, sautéed onions, and cheese pressed into a fresh loaf of bread. But peppers, mushrooms, and hot sauce have become common additions. As for the cheese, provolone or a drizzle of melted Cheez Whiz are the norm. This isn’t a sandwich for the faint of heart—but this baked sheet pan version is a much healthier option if you’re trying to balance smart choices with treating yourself ;)
How to make Chicken Philly Cheesesteaks on a sheet pan.
As with all sheet pan dinners, this recipe is unfussy and straightforward. You just toss the peppers, onions, and mushrooms with some olive oil, salt, and pepper. Then, in a separate bowl, toss the chopped chicken with olive oil, salt, pepper, and grated or minced garlic. Place the vegetables and chicken onto a sheet pan, and bake them for about 10 minutes or until the chicken is cooked through. Remove the sheet pan from the oven and move the vegetables and chicken over to make room for the buttered hoagies. Then, place provolone slices over the chicken. Put the sheet pan beneath the broiler for 3-5 minutes, or until the hoagies are lightly toasted and the cheese is melted and lightly golden.
Equipment you’ll need:
- Sheet pan
- Sharp knife
- Cutting Board
- Microplane, which makes grating garlic to a paste much easier.
- Mixing Bowls
- Wooden spoon
- Meat Thermometer, not completely necessary but it always helps!
Hope you love it!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Here are some other weeknight-worthy sheet pan dinners:
- Sheet Pan Turkey Sausage and Peppers
- Spicy Thai Sweet Chili Shrimp
- Sheet Pan Chicken with Za’atar on Naan
- Greek Sheet Pan Chicken with Baked Feta
Easy Sheet Pan Chicken Philly Cheesesteaks
Equipment
- Baking sheet/sheet pan
- Spatula
Ingredients
- 2 lb thin-sliced chicken breast or chicken tenders, cut into bite-sized strips, Or regular chicken breasts, butterflied and cut into bite-sized strips.
- 2 garlic cloves, grated or minced
- 2 TBSP olive oil
- Kosher salt and cracked black pepper, to taste
- 2 bell peppers, deseeded and cut into strips, We like to use green and red, for extra color
- 1/2 large red onion, cut into bite-sized wedges
- 1 cup sliced mushrooms , We use baby bella or cremini, but white button mushrooms are fine.
- 4 slices of provolone cheese
- Butter
- 4 personal-sized fresh hoagie rolls; or two large hoagie rolls, halved
- Mayo (optional)
Instructions
- Preheat oven to 350º F and set up the middle rack.
- Combine the vegetables in a large bowl; drizzle with 1 TBSP of olive oil, season with salt and pepper, and toss to coat. Set aside.
- Place the cut up chicken in a separate large bowl; drizzle with 1 TBSP of olive oil, add garlic, and season with salt and pepper. Toss to coat.
- Evenly spread the vegetables on one side of a baking sheet, and the cut up chicken on the other side. Place in the oven and bake for 10-12 minutes, or until veggies are tender.
- Remove the sheet pan from the oven and set aside.
- Slice each hoagie roll down the middle just enough to open the roll, but don't cut it all the way through. Butter the insides of the hoagie rolls. Carefully slide the veggies and chicken over to make room for the rolls, and set them down on the sheet pan, buttered side up. Place slices of provolone evenly over the chicken.
- Set the broiler to high, and place the sheet pan into the oven. Let the ingredients broil for 3-5 minutes, or until the hoagies are toasted golden and the cheese has melted. (Every broiler differs, so be sure to keep a close eye on things so they don't burn.)
- Remove the sheet pan from the oven. With a spatula, carefully stuff each hoagie with the veggies and cheesy chicken.
- Slather mayo onto your hoagies if you're into it. (We are!) Enjoy :)
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