Chicken Cheese Steak Hoagie Recipe

Shred or slice chicken

If using already cooked chicken, tear into bite-size shreds or thinly slice to total about 2 cups. If cooking raw chicken: poach or pan-sear 2 boneless skinless thighs or 1 large breast (about 12–14 oz raw) until internal temp reaches 165°F (74°C), let rest 5 minutes, then shred or thinly slice.

Toss shredded chicken with mayonnaise and Dijon mustard in a bowl and set aside. This helps bind and keeps the meat moist in the sandwich.

Heat a large skillet over medium-high heat. Add olive oil and butter; when butter melts and oil shimmers, add the sliced onion. Cook, stirring occasionally, until onion is softened and beginning to brown, 5–6 minutes.

Add the sliced green and red bell peppers and continue to cook 4–5 minutes more until peppers are tender-crisp and starting to caramelize.

Add the minced garlic, kosher salt, black pepper, dried oregano, and red pepper flakes (if using). Cook 30–45 seconds until fragrant.

Add the shredded chicken to the skillet and toss with the vegetables to combine. Cook 2–3 minutes just to heat the chicken through and allow flavors to meld. Taste and adjust seasoning.

Preheat the broiler or set an oven rack to the top position and preheat to 450°F (232°C) if using oven to melt cheese.

Split the hoagie rolls lengthwise, leaving a hinge if preferred. Lightly butter the cut sides of each roll.

Place the rolls cut-side up on a baking sheet and toast under the broiler or in the oven for 1–2 minutes until lightly golden. Watch carefully to avoid burning.

Divide the hot chicken-and-pepper mixture evenly between the two rolls, mounding it in the center. Lay 2 slices of provolone over the hot filling on each roll and sprinkle about 1/2 cup total of shredded mozzarella evenly across both sandwiches (about 1/4 cup per sandwich).

Return the assembled sandwiches to the oven or under the broiler just long enough (1–2 minutes) to melt the cheese—remove when cheese is bubbly and just starting to brown.

If desired, top with sliced hot cherry peppers or pepperoncini and sprinkle with chopped parsley.

Close sandwiches and press gently, slice in half if desired, and serve immediately.