Chicken Cheese Steak Sandwiches (Print-Friendly Version)
Juicy chicken with melted cheese, onions, and peppers packed into toasted rolls for a savory, satisfying meal.
# What You’ll Need to Make This:
→ Chicken and Vegetables
01 -
450 g chicken breast or thighs, thinly sliced
02 -
2 tablespoons olive oil
03 -
1 medium onion, thinly sliced
04 -
1 bell pepper, any color, thinly sliced
05 -
2 cloves garlic, finely minced
06 -
1 teaspoon paprika
07 -
0.5 teaspoon sea salt
08 -
0.5 teaspoon ground black pepper
09 -
0.5 teaspoon dried oregano
10 -
0.5 teaspoon dried thyme
11 -
1 tablespoon soy sauce, optional
→ Sandwich Assembly
12 -
4 hoagie rolls or sub rolls
13 -
4 slices provolone cheese or American cheese
14 -
Optional: sautéed mushrooms, pickled jalapeños, or extra onions and bell peppers for topping
# How to Prepare:
01 -
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until fully cooked and no longer pink, approximately 5–7 minutes.
02 -
Add the sliced onion and bell pepper to the skillet with the chicken. Sauté for an additional 5 minutes until the vegetables are softened.
03 -
Stir in the garlic, paprika, salt, black pepper, oregano, and thyme. Cook for 1–2 minutes until fragrant. If desired, add the soy sauce and incorporate thoroughly.
04 -
While the filling cooks, lightly toast the hoagie rolls in an oven or toaster oven until just crisp.
05 -
Lay a slice of provolone cheese on the bottom half of each toasted roll. Spoon the hot chicken and vegetable mixture on top of the cheese.
06 -
Place the assembled sandwiches under a broiler or in a toaster oven for 1–2 minutes, until the cheese melts and becomes bubbly.
07 -
Finish with preferred toppings such as sautéed mushrooms, pickled jalapeños, or extra vegetables as desired. Serve immediately.
# Extra Tips:
01 -
Thinly slicing the chicken and vegetables ensures quick, even cooking and a tender bite.
02 -
Optionally toast the bread for a crisp texture that stands up to the juicy filling.