Name: Chicken Philly Cheese Steaks Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain; 1 tablespoon Worcestershire sauce; 2 teaspoons olive oil, divided (plus more as needed); 3/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 tablespoon unsalted butter; 1 large yellow onion, thinly sliced; 2 bell peppers (green and red), thinly sliced; 2 garlic cloves, minced; 1 teaspoon Italian seasoning (optional); 6–8 slices provolone cheese (or white American cheese); 4 hoagie rolls, split (lightly toasted, optional); Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter for the rolls

Ingredients

1 1/2 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain

1 tablespoon Worcestershire sauce

2 teaspoons olive oil, divided (plus more as needed)

1 tablespoon unsalted butter

1 large yellow onion, thinly sliced

2 bell peppers (green and red), thinly sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning (optional)

3/4 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

6–8 slices provolone (or white American)

4 hoagie rolls, split (lightly toasted optional)

Optional spreads: garlic-herb mayo, Dijon, or a pat of butter

Instructions

Step 1: In a bowl, toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. This quick marinade infuses flavor and helps with browning.

Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When shimmering, add the onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until tender with some caramelized edges, about 6–8 minutes. Stir in the garlic and Italian seasoning (if using) and cook for 30 seconds more. Transfer the vegetables to a plate.

Step 3: Return the skillet to high heat and add a thin film of oil if needed. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes. Stir and cook until the chicken is just cooked through and lightly browned, about 3–4 minutes more. Season with remaining salt and pepper to taste.

Step 4: Reduce heat to medium-low. Return the onions and peppers to the skillet, tossing them with the chicken. Arrange the mixture into 4 mounds roughly the size of the rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and cook until the cheese melts, about 30–60 seconds.

Step 5: Spread the split hoagie rolls with optional garlic mayo, Dijon, or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve hot, and have extra napkins ready for the melty goodness.

Tips & Variations

Partially freeze the chicken for about 20 minutes before slicing to make thin, even cuts that cook quickly and evenly.

Sear the chicken over high heat to lock in juices and develop flavorful browning.

Work in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.

Covering the skillet to melt the cheese traps heat quickly without overcooking the filling.

Toast the hoagie rolls briefly to prevent sogginess and add a slight crunch.

For a gluten-free option, use certified gluten-free rolls or serve the filling over roasted potatoes or rice.

Add 8 ounces of sliced mushrooms sautéed either with the onions or separately for extra flavor and texture.

FAQs

What’s the best cheese for Chicken Philly Cheese Steaks?

Provolone is the classic choice due to its mild, melty, and slightly tangy flavor. White American cheese melts creamily for a traditional “shop-style” texture. You can also use mozzarella, Monterey Jack, or even a quick cheese sauce for variety.

Can I make these ahead?

Yes, the filling can be cooked up to a day in advance and reheated gently. However, melt the cheese fresh during assembly and toast the hoagie rolls just before serving for the best texture and flavor.