Chicken Cheesesteak Sandwiches

In these chicken cheesesteak sandwiches, chicken, bell peppers and onions smothered in smoked Provolone and topped with pickled jalapenos.

I will never ever turn down a cheesesteak. Ever.

Chicken Cheesesteak Sandwiches l

I sort of have a food bucket list. You know things I want to try before… well, things that I want to try, places I want to eat at, ya know. But at the number one spot would be to drive to Philly and stuff myself silly with some authentic sloppy cheesesteak goodness. Because ever since I can remember it’s been my favorite sandwich of all the sandwiches. Except maybe the Pb & J. But I’m sure the cheesesteaks I’ve had aren’t nearly as good or cheesy than what Philly has to offer. All I can do is try, right?

Chicken Cheesesteak Sandwiches l stuff

As a kid I was a picky eater, shocker… I know. The picky eater has a food blog. What? Anyhoo I would get the steak and cheese and nothing else. Just steak…annnd… cheese. No dressing, zero toppings… nada. Not to worry, I’ve since broadened my topping horizons thanks to a pregnancy crave of mayo on sandwiches. But these chicken cheesesteak sandwiches have some of my favorites like peppers, onions and a good stack of pickled jalapenos AND I decided to try it with chicken instead of beef… because one can’t have too many cheesesteak options right?

Chicken Cheesesteak Sandwiches l chicken collage

Speaking of chicken. You’ll want 2 pounds of boneless, skinless chicken thighs. You of can of course use chicken breasts, I like the juicy thighs is all. Slice them into thin strips, season with salt, pepper, garlic powder and then toss them around to evenly distribute the seasonings.

Chicken Cheesesteak Sandwiches l onion collage

The first time I made a recipe that called for vertically sliced onions, I thought verical-ha-wha… so I Googled it. What would the world do without the internet? I have no idea. So this is how you do it; grab a sweet onion, lob off the top, cut in half, peel and slice. If you look, you’ll see the onion has these faint little lines that run from root to tip and you can use those as a guide. Then trim off the root end and you have vertically sliced an onion.

Chicken Cheesesteak Sandwiches l pepper halves

Because I like the color of both and couldn’t just go with one, I use half a red and orange bell pepper. But you could of course go with all red, all orange or go rogue with red, orange AND green.

Chicken Cheesesteak Sandwiches l sliced peppers

Remove the stems, seeds and that white membrane and slice into strips.

Chicken Cheesesteak Sandwiches l dig out some jalapenos

Surprisingly I still have some homemade pickled jalapenos from the summer.

Chicken Cheesesteak Sandwiches l chop-chop

So I just threw some down on the cutting board and gave them a good chop-chop.

Chicken Cheesesteak Sandwiches l oil

Drizzle a tablespoon or so of olive oil on a hot 375 degree griddle or a skillet on medium-medium/high heat.

Chicken Cheesesteak Sandwiches l peppers and onions

Dump the sliced peppers and onions onto the hot griddle…

Chicken Cheesesteak Sandwiches l more peppers and onions

Stir occasionally until they are slightly soft, slightly firm and with some yummy caramelization going on.

Chicken Cheesesteak Sandwiches l soft and slightly caramelized

See what I mean? Yum-central.

Chicken Cheesesteak Sandwiches l chicken

Add a little bit more oil… like another tablespoon or so and then toss on the chicken. Let it sit there to form a good crust. Work in batches if you can so you don’t over crowd the griddle or skillet.

Chicken Cheesesteak Sandwiches l cook

Cook the chicken until golden and delicious… and fully cooked, of course.

Chicken Cheesesteak Sandwiches l chicken, peppers and onions

Toss the chicken and peppers together and divide among six buns. I halved them before hand for photo reasons. But it’s totally not necessary.

Chicken Cheesesteak Sandwiches l jalapenos

Top with jalapenos… or in our house we say ja-lop-enose… whatever.

Chicken Cheesesteak Sandwiches l smoked provelone

Top with yummy smoked Provolone.

Chicken Cheesesteak Sandwiches l melty

Slide the sandwiches in a 350 degree oven until the cheese is all gloriously melted.

I swiped a little mayo on the underneath of the top bun for a little more moisture.

Chicken Cheesesteak Sandwiches l #sandwich

Unhinge your jaw and insert the entire sandwich. Okay fine, take smaller bites… but why would you want to??

Chicken Cheesesteak Sandwiches l bite

Such a glorious mess these chicken cheesesteak sandwiches are.


Enjoy! And if you give this Chicken Cheesesteak Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Cheesesteak Sandwiches -

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6 sandwiches

Chicken Cheesesteak Sandwiches

Chicken Cheesesteak Sandwiches
Chicken, bell peppers and onions smothered in smoked Provolone and a little heat from pickled jalapeños.
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 2 tablespoon light olive oil
  • 1/2 a whole orange bell pepper
  • 1/2 a whole red bell pepper
  • 1 whole sweet onion, sliced vertically
  • 2 pounds chicken thighs, trimmed of excess fat and sliced thin
  • 2 pinches kosher salt
  • 1 pinch freshly ground black pepper
  • 1/4 teaspoon garlic powder, more or less to taste
  • pickled jalapenos, chopped
  • 12 slices smoked provolone cheese
  • 6 six-inch sub buns
  • mayonnaise


  1. Preheat your griddle to 375° or a large twelve-inch skillet over medium/medium-high heat and preheat your oven to 350 degrees.
  2. Once hot; add in a table spoon of olive oil and add in the peppers and onions. Stir to coat in oil and then leave them be for a minute or two to create a good caramelization and color. Continue to cook the onions and peppers until they are soft yet still a bit firm, transfer them to a clean bowl.
  3. Add the remaining oil to the griddle or pan, and add in the chicken. Work in batches so the chicken has a chance to color and cook evenly. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.
  4. Divide the chicken/pepper mixture among the split sub buns and top with chopped jalapenos {if desired} and two slices of smoked Provolone per sandwich.
  5. Slide the sandwiches into your preheated oven for 5-8 minutes or until the cheese is melted.
  6. Smear mayonnaise (if desired) on the underneath of the top bun and serve warm!

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20 Responses to “Chicken Cheesesteak Sandwiches”

  1. #
    christine davis — February 6, 2014 at 8:59 am

    As someone from Philly, I have to say you did a pretty good job! Cheesesteaks are my go to but I limit them to one every few months. SO GOOD!!!

    • simplyscratch replied: — February 6th, 2014 @ 10:35 am

      Thanks Christine! I’m so glad you approve 🙂

  2. #
    Rachel @ Baked by Rachel — February 6, 2014 at 9:01 am

    Oh my!! It’s way too early to be craving lunch but I am!!

    • simplyscratch replied: — February 6th, 2014 @ 10:35 am

      Ha Ha! Thanks Rachel!

  3. #
    Aparna B. — February 6, 2014 at 9:27 am

    Great take on the classic recipe, Laurie! I’ve never had a Philly Cheesesteak (even when I ate meat), but I did make a vegetarian version with Portobello mushrooms that was outta sight! I need to remember the addition of jalepenos for next time!

    • simplyscratch replied: — February 6th, 2014 @ 10:35 am

      Ooooh I love the idea of a veggie one! Brilliant Aparna!

  4. #
    Liz@Virtually Homemade — February 6, 2014 at 9:51 am

    I was a picky eater as a kid too! This sandwich looks absolutely amazing 🙂

    • simplyscratch replied: — February 6th, 2014 @ 10:47 am

      Thanks Liz!

  5. #
    Cathy Pollak ~ Noble Pig — February 6, 2014 at 10:24 am

    Absolutely mouthwatering..I mean wow, that steam off the chicken got me:).

  6. #
    Megan {Country Cleaver} — February 6, 2014 at 11:30 am

    Oh I will totally unhinge my jaw for this beauty!! SEriously, I mean c’mon LET ME AT IT!!

  7. #
    Gwen @SimplyHealthyFamily — February 6, 2014 at 7:23 pm

    I’ve never been a fan of the Philly Steak sandwiches, but my husband loves them. This is an awesome compromise!

  8. #
    Happy Valley Chow — February 6, 2014 at 8:30 pm

    That is an absolutely fantastic recipe! I love a good cheese steak and that is definitely a winner 🙂

    Happy Blogging!
    Happy Valley Chow

  9. #
    Amanda @ Once Upon a Recipe — February 6, 2014 at 11:53 pm

    My stomach is seriously grumbling just looking at these photos! I love that you switched it up by using chicken – I must try this recipe!

  10. #
    cassie — February 7, 2014 at 2:38 pm

    Cheesesteak sandwiches are some of my favorite sandwiches ever. I love this Laurie!

  11. #
    Stephanie @ Eat. Drink. Love. — February 7, 2014 at 6:34 pm

    We love cheesesteaks in this house! I need to try it with chicken.

  12. #
    Ali Burtt — February 8, 2014 at 3:51 pm

    Wait, there’s some other way to slice onions? I’ve never done it any other way except for, like, hamburgers or onion rings. How do you normally do it?

  13. #
    Melanie @ Carmel Moments — February 8, 2014 at 6:38 pm

    Haha. You sound like me. I would never pass up a cheese steak either. I was born and raised in Philly so it’s kind of like in my blood I think.
    Ahhh….now I’m ready for a chicken cheese steak. Guess I know what I need to add to the menu pronto!

  14. #
    Kate — February 19, 2014 at 9:24 am

    Love. Love. Love.

    I made last night when my husband had basketball late and he “wasn’t going to eat before he left”. Let’s just say, I only had 1/2 of my original sandwich because someone couldn’t resist!

    Delicious!!!! Thanks for sharing 🙂


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