Chicken Cheesesteak Sandwich

Name: Chicken Cheesesteak Sandwich with Peppers
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 4 hoagie rolls; 8 slices provolone cheese; 1/2 cup sliced pepperoncini peppers; 1/4 cup chopped cherry peppers; 2 cups chicken broth

This chicken cheesesteak sandwich features tender, juicy chicken breasts paired with melted provolone cheese, sautéed cherry and pepperoncini peppers, and a savory dipping sauce. The soft hoagie roll and flavorful toppings make it a satisfying homemade take on a classic sandwich.

🌍American 🏷️Chicken cheesesteak 🏷️Philly cheesesteak 🏷️Sandwich 🏷️Chicken Comfort food

🏷️

🏷️Game day

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melissajorealrecipesonTikTok

Total

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

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melissajorealrecipesonTikTok

Ingredients

2 lbs boneless, skinless chicken breasts
4 hoagie rolls
8 slices provolone cheese
1/2 cup sliced pepperoncini peppers
1/4 cup chopped cherry peppers
2 cups chicken broth

6 Ingredients

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Instructions

1
Assemble the sandwiches by filling hoagie rolls with the cooked chicken and pepper mixture from the slow cooker.
2
Serve the sandwiches with a side of the cooking liquid (au jus) for dipping.
3
Dip the sandwich into the au jus before eating and enjoy.

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Tips & Notes

Pro tips

Slice chicken breasts thin (¼ inch) before cooking so they cook evenly and stay juicy.
Cook peppers and chicken together to allow flavors to meld, then add cheese at the end so it melts without scorching.
Use a meat thermometer: pull chicken at 165°F internal temperature to avoid overcooking.
Toast the hoagie rolls lightly before assembling to prevent them from absorbing too much sauce and becoming soggy.

Substitutions

Provolone → Swiss or American cheese (milder flavor, melts faster)
Hoagie rolls → ciabatta or Italian bread (texture difference, same effect)
Pepperoncini peppers → roasted red peppers or banana peppers (less heat, different tang)
Chicken broth dipping sauce → beef broth or au jus (for richer, meatier flavor)

Storage & make-ahead

Store cooked chicken and peppers separately in airtight containers for up to 2 days; reheat gently in a skillet before assembling. Assemble sandwiches fresh to prevent sogginess.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs will be slightly more tender and juicy, though they take 2–3 minutes longer to cook through. Slice them thin for even cooking.

What's the best way to cook the chicken?

Slice boneless chicken breasts thin (about ¼ inch), then sauté in a hot skillet with the peppers until golden and cooked through (165°F internal temp).