Chicken Cheesesteak Recipe

Who needs a Philly cheesesteak sandwich when you can have a chicken cheesesteak sandwich instead? This wonderful recipe includes thinly sliced chicken breasts, fresh veggies like mushroom, green pepper, and onion, and it's topped with some absolutely fantastic cheese sauce. Did we mention that you put everything together on some nice hoagie bread as well?

Recipe developer Hayley MacLean came up with this wonderful recipe that checks all the boxes for savory sandwich goodness. "What I love most about this recipe is its incredible flavors," MacLean raves. "The sautéed veggies are so earthy and slightly sweet and compliment the chicken perfectly, and the creamy sauce is savory and full of cheesy goodness. All this wrapped up in the warm, soft roll – it is a perfect sandwich!"

MacLean also shared a few of her favorite occasions that she likes to serve these sandwiches at. "These chicken cheesesteaks are great to serve when you're gathering some friends together to watch a game," she says. "They are easy to make in double batches or even more, and perfect to pass around. Just make sure your guests have a few extra napkins for all the sauce!"

Gather the ingredients to make this chicken cheesesteak recipe

Ready to get things started? Begin by making a list of grocery items and heading to the store. This recipe calls for a few things that you may have at home already, so be sure to check. When you head to the store, start in the cold section and pick up some butter. You will also need a little bit of flour and milk. And what chicken cheesesteak would be complete without grated sharp provolone cheese? Next, grab some salt and pepper. Stop by the produce aisle and pick up green bell pepper, white onion, and button mushrooms. You will also need a few boneless, skinless chicken breasts and Italian seasoning. Last but not least, pick up some sandwich rolls and mayonnaise.

Melt the butter and whisk the flour

Once you have all of your ingredients on the counter in front of you, it's time to get cooking. From start to finish, this recipe only requires about 30 minutes of your time. Start by grabbing a small saucepan and adding a tablespoon of butter. Turn the heat to medium-low and whisk in the flour until the mixture turns a light brown color. This step is super easy and quick, requiring just about two to three minutes for the flour and butter to come together.

Whisk in the milk and cheese

Pour in the milk slowly and whisk to combine it with the flour and butter. Then, bring the mixture to a boil. Once you see bubbles reach the surface of the pot, remove the pan from the heat and add ¼ cup of cheese. Continue mixing until the cheese fully melts. If you would like to add more cheese to reach your desired consistency, you can do so at this time! Then, season with salt and pepper to taste. Again, this is based on your preference. Be sure to keep the cheese sauce warm and set aside for the time being.

Cook the veggies

For this next part, you will need to cook the veggies. Grab a large skillet and add a tablespoon of butter. Turn the heat to medium-high, then add the bell pepper, onion, and mushrooms. As a reminder, you should have chopped and prepped these ahead of time. Sauté the veggies until they are tender and begin to caramelize, which should take six to eight minutes. Then, season with salt and pepper to taste. Once they're done cooking, remove the vegetables from heat and set them aside in a bowl until you need them again.

Cook the chicken

Return the same pan that you used for the veggies to your stove and turn the heat to medium-high. Melt the last tablespoon of butter and then add the sliced chicken. "The chicken should be sliced about ¼-½" thin; this way, it cooks quickly but stays juicy," MacLean says. "This is about the same thickness of the vegetables as well, so everything is uniform, and the flavors come together perfectly."

Season the chicken with Italian seasoning, salt, and pepper. Cook the chicken, and be sure to flip about halfway through. Continue cooking for three to four minutes, or until it reaches the internal temperature of 165 F. Then, return the veggies to the pan and incorporate them with the chicken.

Assemble your chicken cheesesteak and enjoy

Turn the broiler feature on your stove on, and heat the hoagie rolls for two to three minutes. Once they finish crisping up, spread ½ tablespoon of mayo on each roll. Divide the chicken and veggies evenly on the four rolls and then top with the provolone cheese sauce. Finally, you're ready to serve and enjoy these chicken cheesesteaks!

"This sandwich makes a great lunch with a side of your favorite soup or a fresh green salad. If serving it for a group, making a big bowl of potato salad with some crisp veggies and dip for on the side is an easy way to feed a crowd too," MacLean suggests for pairing options. We hope this savory, decadent sandwich hits the spot!

Chicken Cheesesteak Recipe
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If you love Philly cheesesteaks, then you'll rave over this chicken cheesesteak recipe, which incorporates all of the savory flavors of the classic sandwich.
Prep Time
Cook Time
chicken cheesesteak sandwich on plate
Total time: 35 minutes
  • 3 tablespoons butter, divided
  • 1 ½ tablespoons flour
  • 1 cup milk
  • ½ cup grated sharp provolone cheese
  • salt, to taste
  • pepper, to taste
  • 1 green bell pepper, thinly sliced
  • 1 medium white onion, thinly sliced
  • 6 button mushrooms, thinly sliced
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon Italian seasoning
  • 4 sandwich rolls
Optional Ingredients
  • 2 tablespoons mayonnaise
  1. In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Whisk in the flour and cook until the mixture is light brown, 2 to 3 minutes.
  2. Slowly whisk in the milk and bring the mixture to a boil. Remove it from the heat and add ¼ cup of the cheese. Mix until the cheese is melted, adding more as needed to reach desired consistency. Season with salt and pepper to taste. Keep the cheese sauce warm and set it aside.
  3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the bell pepper, onion, and mushrooms and sauté until they're tender and beginning to caramelize, 6 to 8 minutes. Season with salt and pepper to taste. When they're cooked, remove the vegetables from the heat and transfer them to a bowl.
  4. Return the pan to medium-high heat and melt the remaining 1 tablespoon of butter. Add the sliced chicken and season with the Italian seasoning, as well as salt and pepper to taste. Cook, flipping halfway through, for about 3 to 4 minutes or until the internal temperature is 165 F. Return the vegetables to the pan to incorporate.
  5. Heat the hoagie rolls under the broiler for 2 to 3 minutes. Spread ½ tablespoon of mayonnaise on each roll, optionally. Split the chicken and vegetables evenly among the 4 rolls, and top with the provolone cheese sauce. Serve immediately.
Calories per Serving 539
Total Fat 21.3 g
Saturated Fat 10.6 g
Trans Fat 0.4 g
Cholesterol 139.7 mg
Total Carbohydrates 41.2 g
Dietary Fiber 3.0 g
Total Sugars 6.6 g
Sodium 858.1 mg
Protein 44.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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