Chicken Cheese Steak

Chicken Cheese Steak

Scott K

"I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect."
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32 m servings 894 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 894 kcal
  • 45%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 77.9g
  • 25%
  • Protein:
  • 51.7 g
  • 103%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1846 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
  3. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
  4. Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
  6. Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
  7. Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
  8. Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.


  • Cook's Notes:
  • I used 10-inch hoagie rolls. You could probably get 4 sandwiches using 6-inch rolls.
  • Don't skip the foil step!


Read all reviews 4
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I don't care if this is authentic or's DELICIOUS! I did keep my chicken and pepper, onion, mushroom mixture separate b/c my little guy doesn't care for cooked peppers and onions. Also, ...

This is a very good recipe. My hubby and I really liked it. Its a keeper for us for sure. I will experiment with some different cheeses but that's just personal preference. I made this as writte...

My family loved this! I used chicken breast tenders which I still flattened out and then threw in a pan with olive oil versus the grill. Then just threw in the pepper and onions, mushrooms and ...

I made this recipe with my boyfriend last night, and it was amazing!! I used fresh picante provolone from the deli counter and we made our own fresh hoagie rolls. We used spinach instead of lett...

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