Sheet Pan Chicken Philly Cheesesteak
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.
Servings: 4 servings
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
- Fresh hoagie buns, for serving
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!
Notes
*Nutrition is calculated without the bun.
There are many ways you can toast your buns if using hoagies. I recommend buttering the inside thoroughly then placing them open-side down onto a hot cast iron skillet or griddle and let them go until they are lightly toasted and golden brown. You can do this while the chicken and veggies are cooking in the oven.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 8g | Protein: 57g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 2g
