Description

Chicken Philly Cheese Steaks offer a delicious twist on the classic sandwich, featuring tender, thinly sliced chicken breasts sautéed with caramelized onions and colorful bell peppers, seasoned with Worcestershire sauce and Italian herbs. Topped with melty provolone cheese and served on toasted rolls, this recipe delivers a hearty, flavorful meal perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

Scale

Chicken and Seasoning

1 1/2 lbs boneless, skinless chicken breasts or thighs, thinly sliced against the grain
1 tablespoon Worcestershire sauce
1 teaspoon olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided

Vegetables and Fats

1 tablespoon unsalted butter
1 teaspoon olive oil
1 large yellow onion, thinly sliced
2 bell peppers (green and red), thinly sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning (optional)

Cheese and Bread

4–8 slices provolone cheese (1–2 slices per sandwich)
4 hoagie rolls or sandwich rolls, toasted (optional: spread with garlic mayo or butter)

Instructions

Season the chicken: In a bowl, combine the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Toss well to coat evenly, allowing the marinade to infuse flavor and promote good browning during cooking.
Sauté onions and peppers: Heat a large skillet over medium-high heat and add 1 teaspoon olive oil and the butter. When shimmering, add the thinly sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have some caramelized edges, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning if using, cooking for an additional 30 seconds to release their aroma. Transfer the cooked vegetables to a plate and set aside.
Sear the chicken: Return the skillet to high heat and add a thin film of oil if necessary. Spread the seasoned chicken evenly in the skillet and let it sear undisturbed for 1 to 2 minutes to develop a nice crust. Then stir and cook for 3 to 4 more minutes until the chicken is cooked through and lightly browned. Adjust seasoning with remaining salt and pepper to taste.
Melt the cheese: Reduce the heat to medium-low and return the sautéed onions and peppers to the skillet, tossing together with the cooked chicken. Divide the mixture into 4 even mounds roughly the size of a bread roll. Place 1 to 2 slices of provolone cheese on top of each mound. Cover the skillet with a lid or tent with foil and allow the cheese to melt for 30 to 60 seconds.
Assemble and serve: Toast the hoagie rolls and optionally spread with garlic mayo or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into each roll. Serve the sandwiches hot with napkins to catch the delicious melty drips.

Notes

Partially freeze chicken for 20 minutes before slicing to make thin, even slices that cook quickly and evenly.
Cook chicken in batches if needed to avoid overcrowding the pan and steaming rather than browning.
Covering the skillet when melting cheese traps heat for a perfect melt without overcooking.
Toast rolls briefly to add structure and prevent sogginess from the juicy filling.
For gluten-free option, use certified gluten-free rolls or serve filling over rice or roasted potatoes.
Optional: Add 8 ounces sliced mushrooms sautéed with the onions or separately browned for extra flavor.
Use provolone for classic flavor, or substitute with white American, mozzarella, or Monterey Jack cheese.
Leftover filling can be made ahead and reheated gently in a skillet, melting cheese fresh during assembly.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Chicken Philly Cheese Steaks, chicken sandwich, provolone cheese, sautéed peppers and onions, quick dinner, Philly cheesesteak, easy sandwich, weeknight meal