Sheet Pan Philly Chicken Cheesesteak Sandwiches
This post may contain affiliate links. Read our disclosure policy.
There’s nothing better than a meal that’s both delicious and easy to make. That’s exactly what these Sheet Pan Philly Chicken Cheesesteak Sandwiches deliver. By combining the classic flavors of a Philly cheesesteak with the simplicity of a sheet pan dinner, this recipe makes mealtime a breeze. The juicy chicken, sautéed onions, and colorful bell peppers are seasoned to perfection. Then, it’s topped with gooey melted cheese and served on soft hoagie rolls for a meal that everyone will love.
To ensure the chicken cooks evenly and absorbs all the delicious flavors, it’s important to cut it into thin strips. I like to use my kitchen shears for this step because they make the process quick and effortless. Cutting the chicken into uniform strips not only helps it cook faster but also ensures it fits perfectly into the sandwiches. This little tip makes prepping this dish even easier, so you can have a flavorful dinner on the table in no time!
Ingredients for Sheet Pan Chicken Philly Cheesesteak Sandwiches
- BONELESS CHICKEN BREASTS
- GREEN BELL PEPPER
- RED BELL PEPPER
- WHITE ONION
- OLIVE OIL
- SALT
- PEPPER
- GARLIC POWDER
- SMOKED PAPRIKA
- WORCESTERSHIRE SAUCE
- PROVOLONE CHEESE
- HOAGIE ROLLS
Instructions for Philly cheesesteak sandwiches
Begin by preparing the chicken, bell peppers, and onions. In a large mixing bowl, toss these ingredients together with olive oil, minced garlic, and a blend of seasonings. This includes salt, pepper, garlic powder, smoked paprika, and Worcestershire sauce. Make sure everything is evenly coated to infuse the chicken and veggies with the flavor.
Next, spread the mixture out on a large sheet pan in a single layer. Place the pan in the oven and let it do the work for you. The chicken and vegetables will roast together, creating a mouthwatering aroma as they cook to tender perfection with minimal effort on your part. Stir halfway through cooking to ensure everything cooks evenly.
As the chicken and veggies finish roasting, prepare your rolls. Slice them open and place them on another sheet pan. Top each roll with slices of cheese, then place the pan under the broiler for about a minute, just long enough to toast the bread and melt the cheese into gooey deliciousness. Be sure to watch closely to avoid burning.
Once the cheese is perfectly melty and the rolls are toasty, it’s time to assemble your sandwiches. Pile the juicy, flavorful chicken and tender veggies onto the rolls and serve immediately. These Sheet Pan Philly Chicken Cheesesteak Sandwiches are sure to be a hit with everyone at the table!
Frequently Asked Questions
What type of cheese works best for these sheet pan Philly chicken cheesesteak sandwiches?
Provolone or white American cheese is what you usually find in a classic Philly cheesesteak, but feel free to experiment with your favorite melty cheese, such as cheddar or pepper jack.
What’s the best way to slice the chicken thinly?
I like to use my kitchen shears to do this. A sharp pair of kitchen shears makes the process smoother and safer. Regularly sharpen or replace your shears to maintain their effectiveness.
Can I use a different type of bread for the Philly sandwiches?
Absolutely! While hoagie buns are classic, you can use baguettes, ciabatta, sub rolls or your preferred sandwich bread.
For more cheesesteak recipes, try:
- Philly Cheesesteak Sloppy Joes
- Quick and Easy Cheesesteak Subs
- Philly Cheesesteak Quesadillas
- Provolone Cheese Sauce for Cheesesteaks
Sheet Pan Philly Chicken Cheesesteak Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ lbs boneless skinless chicken breasts cut into thin strips
- 2 bell peppers (any color, I prefer red) seeded and cut into strips
- 1 medium white onion cut into strips
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- ½ tsp garlic power
- ½ tsp smoked paprika
- 2 Tbsp Worcestershire sauce
- 8 slices Provolone cheese
- 4 large hoagie rolls
Instructions
- Line a large, rimmed sheet pan with aluminum foil. I like to use heavy-duty foil if I have it.
- Spread the prepared chicken, peppers, & onions on the baking sheet. Drizzle the olive oil over everything. Toss with tongs to coat.
- In a bowl, mix the salt, pepper, garlic powder, and paprika together.
- Sprinkle over the chicken and veggies. Toss with tongs again to evenly distribute. Sprinkle the Worcestershire sauce over the chicken and veggies. Gently toss again to evenly coat. Spread the mixture out evenly on the pan.
- Bake at 375 degrees for 15-17 minutes.
- While that bakes, prep the rolls and cheese so they are ready to broil when the chicken and vegetables are done.
- Once the chicken and vegetables arefinished cooking, roil the rolls with the cheese for a minute or two until thecheese is melted.
- Top each roll with 1/4 of the prepared chicken & veggie mixture. I also like to add a little mayo on my sandwich. Makes 4 sandwiches.
Nutrition
This recipe is adapted from 4 Sons R Us.
