Sheet Pan Philly Chicken Cheesesteak Sandwiches
Sheet pan Philly cheesesteak sandwiches are an easy, less than 30 minute meal. This healthy, oven-baked version of Philly’s infamous sandwiches will have your family begging for seconds.
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My family and I love a good Philly style cheesesteak.
My oven baked version uses most of the same ingredients, but I substitute thin slices of chicken for thin sliced beef.
But just because these sandwiches go skimpy on the fat and calories doesn’t mean they are low on taste!
They are deliciously seasoned, have a good HELPING of gooey provolone and mozzarella cheese, and are served on fluffy steak rolls.
One bite and you really won’t care they don’t have beef steak!
Ingredients
- Chicken breasts – You’ll need boneless, skinless variety, cut into thin strips. You could also use chicken tenderloins and cut them just a bit thinner if you prefer.
- Veggies – You’ll need both green bell peppers and a white onion cut into stripes with the seeds of the pepper removed.
- Extra virgin olive oil – You could use another light tasting oil if you prefer.
- Seasonings – To give the chicken and veggies flavor, you’ll need salt, freshly cracked black pepper, garlic power, smoked paprika, and Worcestershire sauce.
- Cheeses – You’ll need both provolone slices and mozzarella cheese sticks for this recipe.
- Large, fluffy hoagie rolls – I love fresh bakery hoagie rolls, but you could use your favorite brand if you prefer.
How to make
First, cover a large, rimmed sheet pan with aluminum foil and spread half of the olive oil evenly out over the foil. Set the pan aside.
Next, add the prepared peppers & onions to a large mixing bowl.
In another small bowl, whisk together the spices.
Sprinkle half of the spice mix over the veggies and then use your tongs to toss them to coat.
Next, sprinkle half the Worcestershire out over top and gently toss again to evenly coat.
Once the veggies are ready, transfer them to the prepared sheet pan.
Spread the mixture out evenly to cover all of the pan.
Next, add the chicken to the previously used large mixing bowl and sprinkle the rest of the seasoning blend over top and toss to coat and then sprinkle the rest of the Worcestershire and oil out over top.
Give the chicken a final toss to coat.
Use a pair of tongs to set all of the chicken pieces on top of the veggies.
Make sure to give them a little space and to evenly space them out.
Place the pan in the oven and bake for 375° for 15 to 17 minutes.
As the chicken and veggies bake, shred the cheese sticks into thin strips and set aside.
About halfway through the baking process, carefully remove the pan from the oven and then spread the cheese strips evenly out over top.
With the cheese spread, return the sheet pan to the oven and broil the tray.
Make sure you keep an eye on it to avoid burning the cheese. It should melt and begin to turn golden brown in spots.
Carefully remove the pan from the oven and set aside.
On another sheet pan, place halved hoagie rolls in the upright position.
You should be able to fit four at a time depending on the size of your pan.
Next, spread mayo on the insides of the rolls on both sides in a thin layer.
Use a spatula to transfer 1/4 of the prepared chicken & veggie mixture to the bottom half of one of the prepared hoagie rolls.
Repeat until all the mixture’s been evenly divided between the remaining rolls.
Finally, top each with two slices of provolone cheese and return to the oven to broil.
Keep an eye on them and remove when the cheese has melted and the buns have toasted slightly.
Carefully transfer the cooked sandwiches to a waiting plate and serve them with your family’s favorite toppings or on their own.
Enjoy!
Serving and storing
These cheesesteaks are best served fresh from the oven.
You can top them with your favorite toppings, like banana peppers, more cheese, raw onions, hot sauce, ketchup, mustard, more mayo, cheese whiz or anything that floats your boat!
These are best eaten fresh, but if you can’t finish your cheesesteak, I recommend wrapping it tightly in foil or plastic wrap and storing in the fridge for about 3 to 4 days.
To reheat, you can pop it back into an oven on warm until they warm through.
I also recommend storing the chicken, cheese, and veggies and then reheating them on a fresh bun.
They can get a bit weird in the fridge sometimes.
Tips and tricks
These baked chicken cheesesteaks are pretty easy to make, but if you have any questions, check out these tips and tricks.
- Keep an eye on the cheese once you add it. It can go from golden brown and deliciously melted to black and burned very quickly.
- Use really thin sliced chicken to help it cook faster.
- For an even more authentic Philly flavor, add cheese wiz on top of the sandwiches.
- I use green peppers and white onions, but you could use red bell peppers, red onions, or yellow onions for this recipe with similar results.
- Prefer a philly cheesesteak made with beef? Swap thinly sliced pieces of steak for the chicken instead.
Other easy sandwich ideas
Sheet pan Philly cheesesteak sandwiches are a delicious lighter version of the classic you’ll love serving your family.
With an easy prep, you’re sure to make these over and over again!
If you are hungry for more easy sandwich recipe ideas, check out some of my other favorites.
- Turkey Dijon Melt Sandwiches
- Copycat Chick-Fil-A Sandwiches
- Everything Bagel Bundt Pan Sub Sandwich
- Pickle & Onion Grilled Cheese
- French Onion Meatball Subs
- Hot Chicken Caesar Sandwiches
If you’ve tried these SHEET PAN PHILLY CHEESESTEAK SANDWICHES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more
Sheet Pan Philly Chicken Cheesesteak Sandwiches
Ingredients
- 2 1/2 lbs boneless, skinless chicken breasts cut into thin strips
- 3 medium green bell peppers seeded, and cut into strips
- 1 medium white onion cut into strips
- 3 tbsp extra virgin olive oil divided
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp garlic power
- 1/2 tsp smoked paprika
- 2 tbsp Worcestershire sauce divided
- 12 slices Provolone cheese
- 4 mozzarella cheese sticks
- 4 large fluffy hoagie rolls
Instructions
- Cover a large, rimmed sheet pan with aluminum foil. Spread half of the olive oil evenly out over the foil. Set aside.
- Add the prepared peppers & onions to a large mixing bowl.
- Add the spices to a small mixing bowl & whisk together to evenly combine.
- Sprinkle half of the spice mix over the veggies, and then toss them to coat. Sprinkle half the Worcestershire out over top, and gently toss again to evenly coat.
- Transfer the seasoned vegetable mixture to the prepared sheet pan. Spread the mixture out evenly to cover all of the pan.
- Add the chicken to the previously used large mixing bowl. Sprinkle the rest of the seasoning blend over top and toss to coat. Sprinkle the rest of the Worcestershire out over top and the remaining oil, tossing again to evenly coat.
- Using a pair of tongs, set all of the chicken pieces on top of the veggies- spacing them out evenly as you go.
- Bake the chicken & vegetables at 375° for 15-17 minutes.
- While that bakes, shred the cheese sticks into thin strips. Set aside.
- When the chicken & veggies have finished baking, carefully remove the pan from the oven. Spread the cheese strips evenly out over top.
- Return the sheet pan to the oven, and broil- watching carefully, until the cheese is melted and beginning to turn golden brown in spots. Carefully remove the pan from the oven, and set aside.
- On another sheet pan, add halved hoagie rolls (upright position). You should be able to fit four at a time.
- Spread mayo on the insides of the rolls (both sides) in a thin layer.
- Using a spatula, transfer 1/4 of the prepared chicken & veggie mixture to the bottom half of one of the prepared hoagie rolls. Repeat until all the mixture's been evenly divided between the remaining rolls.
- Top each with two slices of provolone cheese.
- Return the sheet pan to the oven, and broil again (watching carefully) until the cheese is melted and the buns are lightly toasted.
- Working carefully, transfer the cooked sandwiches to waiting plates. Serve them as is, or top with your desired toppings first. Enjoy!
Notes
- Keep an eye on the cheese once you add it. It can go from golden brown and deliciously melted to black and burned very quickly.
- Use really thin sliced chicken to help it cook faster.
- For an even more authentic Philly flavor, add cheese wiz on top of the sandwiches.
- I use green peppers and white onions, but you could use red bell peppers, red onions, or yellow onions for this recipe with similar results.
- Prefer a philly cheesesteak made with beef? Swap thinly sliced pieces of steak for the chicken instead.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Is only getting chicken cheese steak recipe! Where is the Philly Cheesesteak recipe ?
This is a chicken cheesesteak recipe; however, you can easily turn it into the beef version. Swap pieces of thinly sliced steak for the chicken, and otherwise follow the recipe as written.
You mention the olive oil is divided-half on the pan. Where does the other half go? I have read through the recipe multiple times and can’t figure it out!
Sorry about that! It get’s tossed with the chicken. I’ll update the recipe card to reflect that.