Melt-in-Your-Mouth Chicken Philly Cheesesteak

I still remember the first time I had a Philly cheesesteak. It was late at night, my friends and I were road-tripping through Pennsylvania, and we stopped at this tiny corner joint that smelled like heaven—grilled onions, sizzling beef, and gooey cheese.

It was perfect. But when I had to give up gluten, I thought I’d never taste that magic again. Turns out, I was dead wrong.

This Chicken Philly Cheesesteak is my gluten-free take on that classic, and honestly? It’s even better. Juicy chicken, caramelized onions, and peppers, all smothered in cheese and piled onto a toasted gluten-free hoagie.

You won’t miss the gluten, I promise.

Tips for Maximum Flavor

🔥 Thinly Slice Everything – The thinner the chicken and veggies, the better the texture and flavor.
🔥 Use a Hot Pan – High heat gives that classic Philly-style char on the meat and veggies.
🔥 Let the Cheese Melt Naturally – Covering the skillet helps avoid overcooking while achieving that gooey perfection.
🔥 Make It Your Own – Swap the provolone for cheddar if you like it sharper, or add mushrooms for extra umami.

Variations & Substitutions

🥑 Dairy-Free? Use Violife or Daiya dairy-free cheese.
🥩 Prefer Beef? Swap the chicken for thinly sliced ribeye.
🌿 Vegetarian? Portobello mushrooms make an amazing substitute!

Serving Suggestions

Serve these sandwiches with a side of sweet potato fries, a light coleslaw, or a pickle on the side for that perfect balance of flavors.

This gluten-free Chicken Philly Cheesesteak is proof that you don’t need wheat to enjoy a mouthwatering sandwich. So grab your napkin, because things are about to get messy in the best way possible. Enjoy!

Melt-in-Your-Mouth Chicken Philly Cheesesteak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Juicy chicken, caramelized peppers & onions, and gooey cheese, piled onto a toasted gluten-free hoagie. A flavor-packed, mess-worthy classic made gluten-free!

• Total Time: 25 minutes
• Yield: 4 sandwiches 1x

Ingredients

Scale 1x2x3x

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (thinly sliced)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the Veggies:

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tsp balsamic vinegar (for a deep, rich flavor)
• Pinch of salt & pepper

Other Ingredients:

• 4 gluten-free hoagie rolls (I like Schär or Canyon Bakehouse)
• 4 slices provolone cheese (or dairy-free alternative)
• ½ cup shredded mozzarella (or dairy-free alternative)
• 1 tbsp mayonnaise (optional, for extra creaminess)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep & Cook the Chicken

1. Heat olive oil and butter in a large skillet over medium heat.
2. Toss the thinly sliced chicken in smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add the chicken to the skillet and cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.

Step 2: Sauté the Veggies

1. In the same skillet, heat another tablespoon of olive oil.
2. Add the sliced onions and cook for 2 minutes until they start softening.
3. Toss in the bell peppers and cook for another 4-5 minutes.
4. Drizzle in balsamic vinegar, season with salt & pepper, and let them cook for another 2 minutes until caramelized.

Step 3: Assemble & Melt

1. Return the cooked chicken to the skillet with the veggies. Stir everything together.
2. Lay the provolone cheese slices on top, cover the pan with a lid, and let the cheese melt into the mixture (about 2 minutes).
3. Meanwhile, lightly toast the gluten-free hoagie rolls in a dry pan or the oven. Spread a little mayo inside for extra flavor if you like.

Step 4: Build the Sandwich

1. Pile the cheesy chicken and veggie mixture into the toasted rolls.
2. Sprinkle with shredded mozzarella, and if you’re feeling fancy, pop them under the broiler for a minute to get that golden, melty top.
3. Serve immediately—preferably with some gluten-free fries or a crisp side salad.

Notes

For extra richness, use ghee instead of butter. For a crispier bite, toast the hoagie rolls with a little garlic butter.

• Author: Harper Jessica
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Sandwiches, Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: ~450
• Sugar: 4g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 85mg