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Easy Sheet Pan Chicken Philly Cheesesteaks

Kick things up this week with these easy sheet pan Chicken Philly Cheesesteaks! They’re ready in less than 30 minutes and leave you with very little cleanup.

Stacked cheesy chicken philly sandwiches

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?

Bowl full of raw onions, peppers, and mushrooms seasoned with oil, salt, and pepper.

Hand holding out a Chicken Philly Cheesesteak sandwich.

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 Sheet Pan Chicken Philly Cheesesteaks.

Sheet pan full of onions, peppers, mushrooms, cheesy chicken, and toasted bread.

As with all sheet pan dinners, this recipe is unfussy and straightforward.

  • Toss the peppers, onions, and mushrooms with some olive oil, salt, and pepper.
  • In a separate bowl, toss chopped chicken with olive oil, salt, pepper, and grated or minced garlic.
  • Place the vegetables and chicken onto a sheet pan and bake 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.
  • Place the hoagies onto the sheet pan, buttered-side up; 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.

Hand holding both halves of a loaded Chicken Philly Cheesesteak sandwich.

Chicken Philly Sandwich next to a sheet pan full of peppers, onions, and mushrooms.

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:

Easy Sheet Pan Chicken Philly Cheesesteaks

Kick things up this week with these easy sheet pan Chicken Philly Cheesesteaks! They're ready in less than 30 minutes and leave you with very little cleanup.
Course Main Course
Cuisine American
Keyword 20 minutes, cheesesteak, Chicken, easy, sheet pan, weeknight dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Author Dana Sandonato

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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