Sheet Pan Chicken Philly Cheesesteak: 5 Easy Steps to Dinner

Let me tell you, when it comes to weeknight dinners, I’m all about simplicity and flavor! That’s why this Sheet Pan Chicken Philly Cheesesteak has become a staple in my kitchen. It’s one of those magical recipes that not only comes together in a snap but also satisfies those cravings for something hearty and delicious. Picture this: tender chicken strips, colorful bell peppers, and onions, all roasted to perfection and then smothered in gooey provolone cheese. Yum! I often find myself whipping this up after a busy day, knowing that in just about 30 minutes, I’ll have a meal that the whole family loves. Plus, cleanup is a breeze—everything cooks on one pan! Trust me, once you try this easy dinner, you’ll want to keep it in your rotation for those hectic weeknights when you need a win in the kitchen!

Ingredients List

Gathering the right ingredients is key to making this Sheet Pan Chicken Philly Cheesesteak a hit! Here’s what you’ll need:

• 2 lbs thin-sliced chicken breasts or chicken tenders, cut into bite-sized strips
• 2 garlic cloves, grated or minced
• 2 TBSP olive oil
• 1.5 tsp sea salt
• Cracked black pepper, to taste
• 2 bell peppers, deseeded and cut into strips
• 1 red onion, cut into wedges
• 1 cup sliced mushrooms
• 4-6 slices of provolone cheese
• Fresh hoagies for serving
• Mayonnaise (optional, for serving)

Feel free to mix and match the veggies based on what you have on hand! This recipe is super flexible and can accommodate whatever you’re in the mood for.

How to Prepare Sheet Pan Chicken Philly Cheesesteak

Step 1: Preheat and Prepare

First things first, let’s get that oven preheating to 350º F! While that’s warming up, grab a large mixing bowl and toss in your cut-up chicken. Drizzle about 1 tablespoon of olive oil over it, then add the grated garlic, 1 teaspoon of sea salt, and a few cracks of black pepper. Give it a good toss to coat everything evenly—this is where the flavor starts! Once that’s done, transfer the seasoned chicken to a parchment-lined baking sheet, keeping it separate from your veggies. Trust me, it makes a difference!

Step 2: Prepare the Vegetables

Now, let’s move on to the veggies! In the same mixing bowl, add your sliced bell peppers, red onion wedges, and mushrooms. Drizzle the remaining tablespoon of olive oil over them, along with the rest of the sea salt and more pepper to taste. Give everything a good toss, ensuring that all those vibrant veggies are coated nicely. Once they’re ready, dump them onto the other side of your baking sheet, making sure they’re spread out for even cooking. It’s a colorful sight!

Step 3: Bake the Chicken and Vegetables

Time to bake! Pop your baking sheet into the preheated oven and let it work its magic for about 10-12 minutes. You’ll want to keep an eye on the chicken and veggies—you’re looking for the chicken to reach an internal temperature of 160º F and for the veggies to become tender. The aroma wafting through your kitchen at this point is just heavenly. Can you smell it already? That’s the good stuff!

Step 4: Add Cheese and Broil

Once the chicken and veggies are perfectly cooked, it’s time for the pièce de résistance: the cheese! Carefully remove the baking sheet from the oven and lay 4-6 slices of provolone over the chicken. Now, switch your oven to broil and pop the baking sheet back in for about 1-2 minutes. Keep a close watch—you’re aiming for that cheese to melt and bubble, which will give you that deliciously gooey topping we all crave!

Step 5: Serving Suggestions

Now comes the best part—serving it up! I love using fresh, buttery toasted hoagies to pile everything onto, but you can also wrap it all up in a tortilla for a delicious twist. Add a dollop of mayonnaise if you like that creamy touch. And there you have it! A hearty, flavorful meal that’s sure to please everyone at the table. Enjoy every bite!

Nutritional Information

Here’s the estimated nutritional breakdown for one serving of this delicious Sheet Pan Chicken Philly Cheesesteak. Keep in mind that these values can vary based on specific brands and ingredients you use:

• Calories: 366
• Fat: 13g
• Protein: 57g
• Carbohydrates: 8g
• Sugar: 2g
• Sodium: 650mg
• Fiber: 2g
• Cholesterol: 120mg

This dish is not only satisfying but also a great low-calorie option for a weeknight dinner!

Why You’ll Love This Recipe

• Quick preparation: This recipe comes together in just about 30 minutes, perfect for those busy nights when you need a meal in a flash!
• Delicious flavor: The combination of tender chicken, roasted veggies, and gooey provolone cheese creates a mouthwatering taste that everyone will love.
• Versatile with vegetables: Feel free to swap in your favorite veggies or whatever you have on hand—this dish is all about flexibility!
• Ideal for weeknight dinners: With everything cooking on one pan, cleanup is a breeze, making it a go-to for hectic evenings.
• Low calorie option: At just 366 calories per serving, this meal is not only satisfying but a great choice for those watching their calorie intake.

Tips for Success

To make your Sheet Pan Chicken Philly Cheesesteak absolutely perfect, here are a few tips I swear by! First, ensure your chicken strips are cut evenly for consistent cooking—nobody wants a chewy bite! Feel free to adjust the seasoning; if you love a bit of spice, throw in some red pepper flakes or your favorite seasoning blend. Also, don’t overcrowd the baking sheet; give those veggies and chicken room to roast nicely. Finally, keep an eye on the cheese while broiling—it can go from bubbly to burnt in a flash! Trust me, these little tweaks will elevate your dish!

Variations

One of the best things about this Sheet Pan Chicken Philly Cheesesteak is how customizable it is! If you’re in the mood for something different, try swapping out the bell peppers for zucchini or asparagus—both add a delightful crunch! You could even add some spinach or kale for a boost of greens. For spice lovers, think about adding sliced jalapeños or a sprinkle of Cajun seasoning to kick things up a notch. And if provolone isn’t your favorite, feel free to experiment with mozzarella or pepper jack for a unique twist. The possibilities are endless, and I’m sure you’ll find a combination you adore!

Storage & Reheating Instructions

Got leftovers? No worries! Simply let your Sheet Pan Chicken Philly Cheesesteak cool completely before transferring it to an airtight container. It’ll keep well in the fridge for about 3-4 days. When you’re ready to enjoy those tasty leftovers, there are a couple of options. You can reheat them in the microwave for a quick fix—just pop it in for about 1-2 minutes, stirring halfway through. If you want that lovely cheese to melt just right, I recommend using the oven. Preheat to 350º F, cover with foil, and warm for about 10-15 minutes. So easy, right?

FAQ Section

Q1: Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken for even cooking. If you only have frozen, make sure to thaw it completely before preparing.

Q2: What other vegetables can I add?
Absolutely! This recipe is super flexible. Feel free to add broccoli, spinach, or even cherry tomatoes. Just remember to adjust cooking times for different veggies.

Q3: How do I store leftovers?
Let your leftovers cool, then store them in an airtight container in the fridge for 3-4 days. They reheat beautifully!

Q4: Can I make this dish ahead of time?
You can prep the chicken and veggies and keep them in the fridge until you’re ready to bake. Just make sure to bake them within a day for the best flavor.

Q5: What can I serve with this dish?
This Sheet Pan Chicken Philly Cheesesteak is perfect on its own, but you can also serve it with a side salad or some crispy fries for a complete meal!

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