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 steak sandwiches will have your family begging for seconds.
Servings: 4
Calories: 736kcal
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
Calories: 736kcal | Carbohydrates: 11g | Protein: 82g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1721mg | Potassium: 1405mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 78mg | Calcium: 493mg | Iron: 2mg