This post contains affiliate links. Please see our disclosure policy.
Kick things up this week with these easy Sheet Pan Chicken Philly Cheesesteak sandwiches! They’re ready in less than 30 minutes and call for very simple ingredients. It’s a fantastic way to get creative with your weeknight dinner and the whole family will love it.
Table of Contents
- Why You’ll Love This Recipe
- Sheet Pan Chicken Philly Cheesesteak Ingredients
- Recipe Variations & Modifications
- How to Make Sheet Pan Chicken Philly Cheesesteak
- How to Serve Sheet Pan Chicken Philly Cheesesteaks
- Storage & Reheating
- Frequently Asked Questions
- More Sheet Pan Dinners to Make…
- Sheet Pan Chicken Philly Cheesesteak Recipe
Cheesy chicken, bell peppers, mushrooms, and onions stuffed into a toasted hoagie. It’s the beloved chicken philly cheesesteak sandwich as you know it—but this one’s made on a baking sheet, and baked in less than 30 minutes! Sheet pan chicken Philly cheesesteak sandwiches require minimal prep time and, best of all, little clean up. So they’re ideal for even the busiest of weeknights and are so flavorful, you’ll likely bring them into your dinner rotation permanently.
Looking for more yummy sheet pan meals for dinner? These sheet pan shrimp fajitas are a total hit and are done in less than 20 minutes. Sheet pan sausage and peppers on a bun are also great, and if you like salmon, you’ve got to try my Teriyaki sheet pan salmon with veggies.
Why You’ll Love This Recipe
- It’s quick & easy—Even on those weeknights you find yourself tired and uninspired, this recipe is great. It’s simple, hasty, and always serves up a delicious family dinner.
- It’s versatile—You don’t have to stuff this good stuff in a hoagie. You could actually keep it light and fold it up into a low-carb Lavash bread as a wrap! It’s also great over rice or on it’s own.
- It’s nourishing—You get a nice dose of protein and veggies, and if you’re living a low-carb lifestyle, this is great on a low-carb wrap or on it’s own.
Sheet Pan Chicken Philly Cheesesteak Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Chicken—Thinly sliced boneless skinless chicken cutlets work best since a traditional chicken Philly sandwich uses finely chopped chicken, and the thinner cuts will resemble that more. If you don’t have already sliced chicken cutlets, you can see how to make chicken cutlets from chicken breasts here.
- Provolone—This cheese works best as it has a neutral flavor and melts well.
Recipe Variations & Modifications
- Chicken tenderloins—You could use chicken tenderloins in this recipe in place of cutlets, just be sure to remove the white rubbery tendons.
- Veggies—Peppers, onions, and mushrooms have always been the staple vegetables in any chicken Philly sandwich I’ve had, but you could add others or omit what we’ve included here. I’ve met enough people who don’t like mushrooms, and this sandwich would be fine without them. Adding freshly shredded lettuce and chopped tomato is also great!
- Buns—Of course these sandwiches are typically served on toasted hoagies, but you could easily stuff the chicken and veggies into a wrap, serve over a salad, or enjoy on their own.
- Seasoning—Things are kept super simple as far as seasoning goes in this recipe, but you can play around. I’ve read that some folks enjoy using homemade Italian seasoning or even adding paprika to the mix.
- Sauces—I love adding a smear of mayo to my bun. You could also add a few splashes of hot sauce if you like it spicy!
How to Make Sheet Pan Chicken Philly Cheesesteak
Step 1. Preheat oven to 350º F. Place the cut up chicken in a large mixing bowl and drizzle it with 1 tablespoon of olive oil. Add the grated garlic, sea salt, and pepper. Toss to evenly coat, then transfer to a parchment-lined baking sheet, favoring one side to keep the chicken separate from the vegetables.
Step 2. Combine the vegetables in the same mixing bowl you used for the chicken. Drizzle them with the other tablespoon of olive oil, and season them with sea salt and pepper. Toss to coat.
Step 3. Transfer the veggies to the other side of the baking sheet. Pop everything in the oven for 10-12 minutes, or until the vegetables are tender and the chicken registers an internal temperature of 160º F.
Step 4. Remove the pan from the oven and lay the slices of provolone over the chicken. Set the broiler to high, and pop the baking sheet back into the oven for a minute or two—just until the cheese melts and starts to bubble. Keep a close eye on it.
Step 5. Remove from the oven and serve on buttery toasted hoagies!
How to Serve Sheet Pan Chicken Philly Cheesesteaks
These sandwiches are fantastic with a side of air fryer French fries (and those ones are SUPER simple to make), or even some air fryer sweet potato wedges if that’s more your speed. A tasty Greek salad is always a hit, as is a nice and crisp Greek cucumber tomato salad.
Storage & Reheating
- Leftovers (if you have anything leftover ;) ) will last 3-4 days in the fridge kept in airtight containers.
- To reheat, just transfer the chicken and veggies to a microwave-safe plate and reheat in 20-second increments until warmed through.
Frequently Asked Questions
A chicken Philly is typically made up of thinly sliced chicken and melted cheese on a toasted hoagie. But there are plenty of variations that include more, like bell peppers or cherry peppers, mushrooms, and onions.
This type of sandwich is referred to as a “Chicken Philly”.
More Sheet Pan Dinners to Make…
Fish and Seafood
Quick Sheet Pan Shrimp Fajitas
Fish and Seafood
Teriyaki Sheet Pan Salmon With Veggies
If you try this Sheet Pan Chicken Philly Cheesesteak recipe, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Sheet Pan Chicken Philly Cheesesteak
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
- 1.5 tsp sea salt
- A few cranks of cracked black pepper
- 2 bell peppers, deseeded and cut into strips, We like to use green and red, for extra color
- 1 large red onion, cut into bite-sized wedges
- 1 cup sliced mushrooms , We use baby bella or cremini, but white button mushrooms are fine.
- 4-6 slices of provolone cheese
Instructions
- Preheat oven to 350º F.
- Place the cut up chicken in a large mixing bowl and drizzle it with 1 tablespoon of olive oil. Add the two cloves of grated garlic, 1 teaspoon of sea salt and pepper, then toss to evenly coat. Transfer to a parchment-lined baking sheet, favoring one side to keep the chicken separate from the vegetables.
- Combine the vegetables in the same mixing bowl you used for the chicken. Drizzle them with the other tablespoon of olive oil, and season them with 1/2 teaspoon of sea salt and some pepper, to taste. Toss to coat, then dump onto the other side of the baking sheet.
- Place in the oven for 10-12 minutes, or until the vegetables are tender and the chicken registers an internal temperature of 160º F.
- Remove the pan from the oven and lay 4-6 slices of provolone over the chicken (however many it takes to cover all of the chicken). Set the broiler to high, and pop the baking sheet back into the oven for a minute or two—just until the cheese melts and starts to bubble. Keep a close eye on it so the food doesn't burn!
- Remove from the oven and serve on buttery toasted hoagies or a wrap!
I love sheet pan dinners ! This didn’t disappoint. I omitted mushrooms since I’m the only one who eats them . The provolone cheese baked directly in the chicken is key ! I didn’t toast the buns and I regretted it. I will toast them next time . Thank you for this great weeknight dinner
This was a fun recipe to make, love sheet pan recipes, for it’s convenience of putting everything together. I highly recommend this!!!! Delicious ♥️
I was able to work with what I had and take the bread out because of watching my carbs. I didn’t have a red onion so I used a white onion. I also had steam’ums from a butcher I wanted to use. I cooked the steak in a pan with olive oil and garlic and salt and pepper. I did the veggies just has the recipe called for and I have to tell you I was blown away by how delicious this was. I don’t know what it was but it just tasted like I was cheating on my diet! I did also use mozzarella cheese because I didn’t have provolone! 10/10
Love your adaptation and that it worked so well! Sounds delicious! Thanks so much for the feedback :)