These chicken cheesesteak sandwiches are delicious, comforting, and easy to make at home. Lightly toasted hoagie rolls are filled with seasoned chicken, onions, bell peppers, mushrooms, and melty cheese.


2 eight inch hoagie rolls
2 tablespoons unsalted butter divided
½ bell pepper sliced
½ medium onion sliced
4 button mushrooms sliced
12 ounces boneless, skinless chicken breasts thin sliced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Italian seasoning
4 slices white American cheese


Optionally, toast your hoagie rolls and set aside.
In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add onions, bell pepper, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
Season sliced chicken with salt, pepper, and Italian seasoning, tossing to coat. Add 1 tablespoon of butter to saute pan. Once melted and bubbling, add seasoned chicken. Cook, flipping once halfway through, for about 3-4 minutes, or until cooked through to 165 degrees Fahrenheit.
Reduce heat to low. Return veggies to skillet and stir to incorporate. Split your ingredients in half on either side of the skillet. Lay two pieces of cheese onto each half and allow to melt, about 1 minute. Remove from heat.
Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.

Equipment Recommendations

Stainless Steel Saute Pan
Zwilling Pro Chef’s Knife
Boos Maple Cutting Board


This recipes makes two large, hearty sandwiches. Filling can be divided between three hoagie rolls to make smaller sandwiches.
White American cheese can be substituted with cheese whiz or smoked provolone cheese.
Onions are the only traditional cheesesteak topping – bell pepper and mushrooms are optional, but recommended for flavor.
Amoroso rolls are traditional for making cheesesteaks, but any bakery style hoagie rolls will work.

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