Sheet Pan Chicken Philly Cheesesteak + 34 More Dinner Recipes for Weeknights
This Sheet Pan Chicken Philly Cheesesteak recipe is so easy! It's just one of these 35 Dinner Recipes for Weeknights that are ready in 30 minutes or less.
Servings: 4 servings
Ingredients
- 2 lbs thin-sliced chicken breasts 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
- Cracked black pepper
- 2 bell peppers, deseeded and cut into strips
- 1 red onion, cut into wedges
- 1 cup sliced mushrooms
- 4-6 slices of provolone cheese
For serving:
- Fresh hoagies
- Mayonnaise (optional)
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!
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 8g | Protein: 57g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 2g
