Chicken Philly Cheesesteak: Low Carb

Chicken Philly Cheesesteak: Low Carb

If you’re in the mood for something filling and tasty, check out this Low-Carb chicken Philly Cheesesteak recipe. Originally created in Philadelphia in the 1930s, this sandwich is known for its thinly sliced beef, melted cheese, peppers and onions. In this recipe, the beef is replaced with chicken, and the bun is made with low-carb (or no bun at all) options. It’s a tasty and nutritious take on a classic sandwich that’s perfect for meal prep.

With soft chicken strips, sautéed onions and peppers, and melted provolone cheese, this recipe for Chicken Philly Cheesesteak is a tasty and simple take on the traditional sandwich.

Prep Time15minutes 
Cook Time20minutes 
Total Time35minutes 

Ingredients For Chicken Philly Cheesesteak:

  1. One and a half pounds of skinless, boneless chicken breasts, sliced thinly against the grain
  2. One sliced green bell pepper
  3. One large onion, cut
  4. Two minced garlic cloves
  5. Three teaspoons of butter
  6. Seven pieces of provolone cheese
  7. One tsp of Italian seasoning
  8. 1/4 tspn parsley
  9. Half a teaspoon of salt
  10. One-fourth teaspoon pepper

Instructions For Chicken Philly Cheesesteak:

  1. First, melt one tablespoon of butter in a hot cast-iron skillet. Add the chopped garlic, onions, and peppers; saute until the ingredients are transparent. When finished, take the vegetables out of the skillet and set them aside.
  2. Next, add the chicken to the same skillet with two more tablespoons of melted butter, salt, and pepper, and a dash of Italian seasoning. When the chicken is well done, remove the skillet lid and cook over medium-low heat. The chicken should sear on both sides. You can use a meat thermometer to determine whether the chicken is done.
  3. After the chicken is finished cooking, return the peppers, onions, and garlic to the skillet and simmer for about two minutes over low heat. After that, cover all of the chicken and vegetables with slices of provolone cheese, and broil the pan in the oven for one to three minutes, or until the cheese is thoroughly melted.
  4. When the skillet is hot and fresh, remove it from the oven!


  1. Slice the chicken against the grain for the best texture. This will guarantee that the chicken is moist, tender, and easily chewed.
  2. Cut veggies into uniformly thin strips to ensure even cooking and excellent texture.
  3. After cooking, give the cheesesteak a few minutes to rest. This will aid in the cheese’s final melting and the blending of flavours.
  4. Toasting the bread can improve the sandwich’s texture and add crunch. (If you decide to go with a low-carb bread).
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Calories: 325kcal | Carbohydrates: 4g | Protein: 36g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 640mg | Potassium: 627mg | Fiber: 1g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 23mg | Calcium: 227mg | Iron: 1mg

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