ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Philly Sandwiches

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
Yield 4 servings (serving size: 1 sandwich)
Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.


  • 2 teaspoons olive oil
  • 3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup red bell pepper strips
  • 1 cup green bell pepper strips
  • 1 cup vertically sliced onion
  • 1 1/2 teaspoons white wine vinegar
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • 4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
  • 4 (1-ounce) slices provolone cheese

Nutrition Information

  • calories 490
  • caloriesfromfat 28 %
  • fat 15.4 g
  • satfat 6.5 g
  • monofat 6.2 g
  • polyfat 1.5 g
  • protein 35.2 g
  • carbohydrate 51.3 g
  • fiber 4.2 g
  • cholesterol 69 mg
  • iron 3.9 mg
  • sodium 945 mg
  • calcium 359 mg

How to Make It

  1. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.

  2. Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.

  3. Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.