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Chicken Philly Sandwiches Recipe

Chicken Philly Sandwiches Recipe

A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. —Shelly Epley, Thornton, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large onion, halved and sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet orange or yellow pepper, julienned
  • 6 slices provolone cheese, cut into strips
  • 4 whole wheat hoagie buns, split and warmed


  • 1. In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender.
  • 2. Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns. Yield: 4 servings.

Nutritional Facts

1 sandwich: 467 calories, 17g fat (7g saturated fat), 54mg cholesterol, 986mg sodium, 55g carbohydrate (12g sugars, 9g fiber), 28g protein.

Reviews for Chicken Philly Sandwiches

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JosephCWatkins User ID: 8203407 217236
Reviewed Jan. 8, 2015

"Woo what a beautiful recipe lol, thanks for sharing it with us; Jesus Christ Bless you! :)"

justmbeth User ID: 1196484 195964
Reviewed Nov. 4, 2012

"Loved these sandwiches! I used a little under 1 lb of chicken since my buns were a bit longer. I decreased the salt because I added Montreal chicken seasoning while the chicken was cooking. I also lightly buttered and grilled the buns. Can't wait to make again."

pn70 User ID: 6905608 151049
Reviewed Oct. 10, 2012

"It was good."

lawelch User ID: 6827271 195885
Reviewed Aug. 28, 2012

"Even my picky teenage daughter ate them!"

Tomcatlover User ID: 1268955 119316
Reviewed Jun. 4, 2012

"Will make it every month now! Very yummy!"

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