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Chicken Cheesesteak Sandwiches

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Chicken, bell peppers and onions smothered in smoked Provolone and a little heat from pickled jalapeños.
Course Mains & Entrees
Cuisine American
Keyword bell peppers, chicken, provelone, sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings 6 sandwiches
Calories 703
Author Laurie McNamara


  • 2 tablespoon light olive oil
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 1 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


  • Preheat your griddle to 375° or a large twelve-inch skillet over medium/medium-high heat and preheat your oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • Slide the sandwiches into your preheated oven for 5-8 minutes or until the cheese is melted.
  • Smear mayonnaise (if desired) on the underneath of the top bun and serve warm!


Serving: 1g | Calories: 703kcal | Carbohydrates: 39g | Protein: 40g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 876mg | Potassium: 472mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 28mg | Calcium: 318mg | Iron: 12mg