Philly-Style Chicken Sandwich


Main Dish
Philly-Style Chicken Sandwich

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Skip the steak and reach for chicken in this grilled cheesy Philly sandwich recipe.

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Servings and Ingredients

Serves 2
2 tbsp. Hy-Vee vegetable oil, divided
2 c. Hy-Vee Short Cuts fajita vegetables
1 c. sliced white mushrooms
12 oz. Hy-Vee fresh 100% natural boneless skinless chicken breasts, thinly sliced
½ tsp. Hy-Vee Italian seasoning
½ tsp. Hy-Vee ground black pepper
6 Hy-Vee deli-style Provolone cheese slices
2 Hy-Vee Bakery hoagie buns, split

Things To Grab

  • Charcoal or gas grill
  • Large cast iron skillet
  • Meat thermometer
  • Large spatula


  1. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).

  2. Place a large cast iron skillet on grill rack. Heat 1 tablespoon oil in skillet. Add fajita vegetables to skillet. Cook 3 minutes, stirring frequently. Add mushrooms; cook 2 to 3 minutes or until tender, stirring frequently. Transfer vegetables to a bowl; set aside.

  3. Heat remaining 1 tablespoon oil in same skillet. Add chicken; sprinkle with Italian seasoning, salt, and pepper. Cook 6 to 7 minutes or until chicken reaches 165 degrees, stirring frequently.

  4. Return vegetables to skillet with chicken. Divide mixture in half in skillet and form each half into an 8-inch long portion. Top each portion with 3 slices cheese. Grill 1 to 2 minutes more or until cheese is melted. Meanwhile, grill buns, cut sides down, 30 to 60 seconds or until lightly toasted.

  5. To serve, carefully transfer each chicken portion to a toasted bun, using a large spatula.

Recipe Source:

Hy-Vee Test Kitchen