Sheet Pan Chicken Philly Cheesesteak
Thin-sliced chicken, peppers, onions, and mushrooms roasted on a sheet pan, finished under the broiler with melted provolone and served on toasted hoagie rolls.
Thin-sliced chicken, peppers, onions, and mushrooms roasted on a sheet pan, finished under the broiler with melted provolone and served on toasted hoagie rolls.
[[Recipes]] [[Mains]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
Instructions
Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
Place the chicken in a large bowl. Toss with 1 tablespoon olive oil, the garlic, 1 teaspoon sea salt, and black pepper until evenly coated. Spread onto one half of the prepared baking sheet.
In the same bowl, toss the bell peppers, onion, and mushrooms with the remaining 1 tablespoon olive oil, ½ teaspoon sea salt, and black pepper. Spread onto the other half of the baking sheet.
Bake for 10–12 minutes, or until the vegetables are tender and the chicken reaches 160°F (71°C).
Remove the pan from the oven. Lay the provolone slices evenly over the chicken. Switch the oven to High Broil and return the pan to the oven for 1–2 minutes, just until the cheese is melted and bubbling.
Serve immediately on toasted hoagie rolls, with mayonnaise if desired.
Notes
- Chicken tenders or butterflied chicken breasts both work well. - The original recipe specifies 160°F as the target temperature before broiling; carryover cooking and the broiler finish bringing the chicken to a safe final temperature. - Vegetable weights are estimated from standard medium produce sizes. - Mushroom conversion assumes sliced white mushrooms (approximately 70 g per cup). - Hoagie rolls have no stated weight in the source and no direct entry in the house conversion reference; left as a count only. Source: Dana Sandonato – Sheet Pan Chicken Philly Cheesesteak Equipment — Required: Sheet pan, parchment paper, large mixing bowl; Special tools: None Make-ahead: Slice the vegetables and chicken up to 1 day ahead and refrigerate separately. Freezing: Freeze the cooked chicken and vegetables (without rolls) up to 3 months; reheat before adding fresh cheese. Common mistakes: Overcrowding the pan, which causes steaming instead of roasting; leaving the broiler unattended, since the cheese can burn in under a minute.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
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