Sheet Pan Philly Chicken Cheesesteak Sandwiches

5 from 1 vote

Sheet Pan Philly Chicken Cheesesteak Sandwiches

These Sheet Pan Philly Chicken Cheesesteak Sandwiches combine the classic flavors of a cheesesteak with the ease of a one-pan meal. Juicy chicken, bell peppers, and onions are roasted to perfection with savory seasonings, then loaded onto toasted rolls topped with melted cheese. This quick and delicious recipe is perfect for busy weeknights or when you need a crowd-pleasing dinner without the hassle!

Course Sandwiches

Cuisine American

Keyword cheesesteak, chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 756kcal

Author Laura

Equipment

Ingredients

2 ½ lb 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