I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect.

Scott K
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Ingredients

Directions

  • Preheat grill for medium heat and lightly oil the grate.

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  • Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.

  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.

  • Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.

  • Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.

  • Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.

  • Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

Cook's Notes:

I used 10-inch hoagie rolls. You could probably get 4 sandwiches using 6-inch rolls.

Don't skip the foil step!

Nutrition Facts

894.09 calories; 51.68 g protein; 77.93 g carbohydrates; 41.18 g fat; 120.74 mg cholesterol; 1846.48 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

04/28/2016
This is a very good recipe. My hubby and I really liked it. Its a keeper for us for sure. I will experiment with some different cheeses but that's just personal preference. I made this as written and enjoyed it a lot. Thank you for sharing your chicken Philly sammie. There isn't many out there....at all....so high five to a good one.
(3)

Most helpful critical review

03/07/2017
No matter what you top on your Philly Chicken Cheese Steak I feel the meat must be shaved very thin like a STEAK SUB. What I do (and I know not all of us have one) is I freeze a pack of chicken breast. I have a meat slicer. I then shave the chicken while frozen. This is important if you slice the chicken thawed it will fly everywhere. My wife then packages the shaved chicken into 10 oz. portions enough for 2-6 inch subs. Then freezes each package for future meals. You made want to adjust portions depending on what size rolls you're using. If you don't have a meat slicer maybe your butcher will help you out.
7 Ratings
  • 5 Rating Star 6
  • 3 Rating Star 1
04/28/2016
This is a very good recipe. My hubby and I really liked it. Its a keeper for us for sure. I will experiment with some different cheeses but that's just personal preference. I made this as written and enjoyed it a lot. Thank you for sharing your chicken Philly sammie. There isn't many out there....at all....so high five to a good one.
(3)
03/06/2016
I don't care if this is authentic or not...it's DELICIOUS! I did keep my chicken and pepper onion mushroom mixture separate b/c my little guy doesn't care for cooked peppers and onions. Also I didn't bother to wrap the sandwiches in foil (I know it's an important step) we just ate them as is and boy were they tasty! I will def be making these again and again YUM!!!! Thanks for sharing.:)
(3)
03/10/2016
My family loved this! I used chicken breast tenders which I still flattened out and then threw in a pan with olive oil versus the grill. Then just threw in the pepper and onions mushrooms and garlic and sautéed those up. Didn't use the tomato because I live with non-tomato eaters. If I had one I would have added it to mine. Oh I sliced up two green peppers and an 8oz container of fresh mushrooms. Now I have plenty for a second go-round tonight!
(1)
03/07/2017
No matter what you top on your Philly Chicken Cheese Steak I feel the meat must be shaved very thin like a STEAK SUB. What I do (and I know not all of us have one) is I freeze a pack of chicken breast. I have a meat slicer. I then shave the chicken while frozen. This is important if you slice the chicken thawed it will fly everywhere. My wife then packages the shaved chicken into 10 oz. portions enough for 2-6 inch subs. Then freezes each package for future meals. You made want to adjust portions depending on what size rolls you're using. If you don't have a meat slicer maybe your butcher will help you out.
09/24/2016
I made this recipe with my boyfriend last night and it was amazing!! I used fresh picante provolone from the deli counter and we made our own fresh hoagie rolls. We used spinach instead of lettuce. The tomato was really good on top - I never would have thought of that. Thank you for sharing this recipe!
10/26/2016
My boyfriend loves chicken phillys and I made this for him on sweetest day. I prepared the onions mushrooms and peppers separately and then cooked the chicken in a pan with garlic olive oil. I made up the sandwichs and then broiled them to toast the buns and melt the cheese. He loved it and was a huge hit. Will definitely be making this again!
05/28/2017
This is a restaurant quality recipe in mine and my wife's opinion. It was raining so I couldn't grill the meat. Instead I just pre-seasoned with the seasoning salt and fried them in butter in the skillet. Everything else was the same. Really really good. We will be having these again soon.