Philly Chicken “Steak” Sandwich

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


4 slightly frozen, boneless, skinless, chicken breast
4 hoagie rolls
1 vidalia onion, sliced thin
1 bell pepper, sliced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper

For the Cheese Sauce

6 oz. heavy cream
4 oz. chicken broth
1 tablespoon hot sauce
1/2 cup jack cheese
1/2 cup sharp cheddar cheese
1/2 cup pepper jack cheese
8 oz. sliced provolone cheese
1 tablespoon butter
1 tablespoon flour
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder


  1. For the cheese sauce, add butter to sauce pan over medium heat, add flour and whisk for 1 minute, add spices and whisk well. Pour in heavy cream and chicken stock, bring to a boil.
  2. Reduce heat, add hot sauce, half the provolone cheese and all the remaining cheeses by the handful whisking well, after each addition. Remove from heat, sauce will thicken as it sits.
  3. To prepare sandwich, slice slightly frozen chicken breast into thin strips about 1/4 inch thickness. Rinse chicken, pat dry and set aside.
  4. Mix seasoning blend. Season chicken with all the seasoning blend except 1 tablespoon.  Slice bell pepper and onion.
  5. Heat about 2 tablespoons of olive oil over medium high heat, add bell pepper and onions, season with 1 tablespoon of seasoning blend and saute well for about 5-7 minutes, remove from pan and set aside.
  6. Add 2 tablespoons more of olive oil to pan over medium high heat, add seasoned chicken breast and cook for about 3 minutes per side or until chicken is no longer pink, add veggies back to pan,mix well and cook for about 4 minutes more.
  7. To assemble sandwich you can toast the bread if desired, add a slice of provolone cheese to bread, top with chicken, veggie mixture, and top with hot cheese sauce. Enjoy!