Philly Chicken Cheesesteak

4.00 avg. rating (80% score) - 3 votes

Philly Chicken Cheesesteak

This sandwich is prepared in a Korean deli in Arlington, Virginia. I fell in love with it four years ago when I first tried it.

Yield: 2 sandwiches


  • 1 chicken breast, boneless and trimmed
  • 1 slice of onion
  • 4 slices cheese (American or provolone)
  • 2 lettuce leaves
  • 4 tomato slices
  • 2 hoagie rolls, toasted
  • 1 tablespoon mayonnaise


In a frying pan or on a griddle, cook the chicken and onions together. Chop them up until they are shredded.

While still in pan or on griddle, cut the mixture in half and spread it out to about the size of the hoagie. Lay two pieces of cheese side-by-side over each chicken and onion mixture. Let cheese melt.

Toast each hoagie then spread mayonnaise, two pieces of tomato and a piece of lettuce on each. Add the chicken, onion and cheese to each roll and enjoy.
  • Anonymous

    I first discovered this at a place called ‘Italian Delight’ where it is called ‘Chicken on the Grill’… only they start with thinly-sliced chicken, onions optional… it is to die for! The key point to me is that you must start with thinky sliced chicken, so that it can be browned until it is actually crispy … I’ll have to try it with onions too. Oh, and be sure to use real m ayonnaise, not Miracle Whip.


Leave a Comment

Enter Your Log In Credentials