Chicken Cheesesteak Hoagie Recipe

Prep rolls

Preheat oven to 350°F (175°C). Split the hoagie rolls lengthwise without cutting all the way through and brush the insides lightly with the softened butter. Place on a baking sheet and warm in the oven for 5–7 minutes until slightly toasted.

While rolls warm, combine mayonnaise and Dijon mustard in a small bowl. Adjust seasoning to taste and set aside.

Slice and season chicken

If not already thinly sliced, partially freeze the chicken for 20 minutes to make slicing easier. Slice into thin strips about 1/4" thick. Place chicken in a bowl and toss with 1 tablespoon olive oil, Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper until evenly coated. Let rest 10 minutes while you prepare vegetables.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the seasoned chicken in a single layer (work in two batches if needed). Cook without moving for 1–2 minutes to get a sear, then stir and cook until cooked through and no longer pink, about 3–4 minutes total depending on thickness. Transfer chicken to a plate and tent with foil.

Sauté vegetables

In the same skillet, add 1 tablespoon olive oil. Add the sliced onions and bell pepper; season lightly with a pinch of salt. Sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes. If using mushrooms, add them after 3 minutes so they release moisture and brown. Stir in minced garlic and cook 30–45 seconds until fragrant.

Return the cooked chicken to the pan with the vegetables, toss to combine, and adjust seasoning with salt and pepper. Cook together 1–2 minutes to marry flavors. If mixture seems dry, add 1–2 teaspoons water or a splash of Worcestershire sauce.

Melt cheese

Lower the heat to medium-low. Evenly distribute the chicken and vegetable mixture across the pan and top with provolone slices (use American cheese or Cheez Whiz if preferred for a creamier texture). Cover the pan with a lid for 1–2 minutes to steam and melt the cheese.

Assemble sandwiches

Open the warmed hoagie rolls and spread the mayonnaise-Dijon mixture on both sides. Using a spatula, scoop an even portion of the cheesy chicken and vegetables into each roll (approximately half the mixture per roll). Add optional hot cherry peppers or pickled banana peppers if desired.

Serve immediately while hot. If you prefer a crispier top, place assembled sandwiches under a broiler for 1 minute to lightly brown the cheese—watch closely to prevent burning.