These Mini Chicken Cheesesteaks have peppers, onions, mushrooms, and melty cheese but are made with chicken!

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A part of being married is learning to love what your other half loves. Or at least try. Whether it’s basketball, Storage Wars, or Philly cheesesteaks covered in Cheez Whiz. I don’t think I ever had a Philly cheesesteak before I was married but ever since I’ve had a whole lot of them.

When we go to a restaurant I can almost predict that my husband will order a traditional Philly cheesesteak or something covered in Buffalo sauce, which is why I also have so many Buffalo recipes on this blog.

But since marriage is also about compromise, I made a more girly chicken version of the classic Philly cheesesteak. This chicken cheesesteak recipe still has peppers, white onions, mushrooms, and  melty Provolone cheese but use chicken which I always have on hand.

I’m embarrassed to say that I ate two of these for lunch and three for dinner. It wasn’t my finest moment.


You can use skinless chicken breasts or boneless skinless chicken thighs for these chicken cheesesteak sandwiches. You could do ground chicken or rotisserie chicken but it isn’t my first choice if you want juicy chicken. You want thin slices for this sandwich. 


Slice some mini hoagie buns or Cuban rolls and spread some butter on them and toast them for a couple of minutes.


After you’ve toasted them spread some garlic mayo on top generously.


Pile your tender chicken, green pepper, mushroom, and sautéed onions on top of the soft hoagie rolls.


Add some sliced Provolone, Mozzarella, or White American cheese on top.


Melt the cheese and sprinkle some garlic salt on top. This adds a lot of flavor.



Mini Chicken Cheesesteaks

5 from 2 votes
Chicken cheesesteak might not be the classic recipe, but it really has amazing flavor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 mini hoagies


  • 2 tablespoons oil
  • 1 large uncooked boneless skinless chicken breast, sliced thinly (or 2 small) (see Note)
  • 1/2 white onion, sliced thinly
  • 1/2 green bell pepper, seeds and ribs removed, sliced thinly
  • 1 cup sliced button mushrooms
  • 2 tablespoons butter, melted
  • 6 mini hoagie rolls, split
  • 1/3 cup mayo
  • 1 clove garlic, minced finely
  • 6 ounces sliced Provolone or Mozzarella cheese
  • garlic salt


  • Preheat oven to 350 degrees.
  • In a large skillet heat oil over medium-high heat. Sprinkle chicken with salt and pepper and add to the skillet. Add the onion, bell pepper, and mushrooms and cook for 6-8 minutes or until chicken is done and veggies are soft. Set aside.
  • Brush the inside of the rolls with melted butter and toast for about 3 minutes.
  • While rolls are toasting combine garlic and mayonnaise in a small bowl.
  • Remove rolls from oven and spread mayonnaise mixture on the inside of the rolls.
  • Spoon chicken and veggie mixture on one side of each sub roll and top with sliced cheese.
  • Return hoagies to the oven for 2-4 minutes or until cheese is melted.
  • Remove from oven. Sprinkle with garlic salt and enjoy!


You can also use leftover chicken that you already have. Just throw it in when the veggies are almost done to get it heated through.
Source: The Girl Who Ate Everything
Cuisine: American
Course: Main Course