Chicken Philly Cheese Steaks Recipe

Introduction

Chicken Philly Cheese Steaks are a delicious twist on the classic sandwich, featuring juicy chicken, tender sautéed peppers and onions, and melted provolone cheese. This satisfying meal comes together quickly and is perfect for a flavorful weeknight dinner or casual gathering.

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
• 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 cheese
• 4 hoagie rolls, split (lightly toasted optional)
• Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter

Instructions

1. 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 marinates the chicken for flavor and helps with browning.
2. Step 2: Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon olive oil and butter. Once shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until tender and slightly caramelized, about 6–8 minutes. Stir in the minced garlic and Italian seasoning if using, cooking for 30 seconds more. Transfer the vegetables to a plate.
3. Step 3: Return the skillet to high heat and add a thin film of oil if needed. Spread the chicken in an even layer. Let it sear undisturbed for 1–2 minutes, then stir and continue cooking until the chicken is cooked through and lightly browned, about 3–4 minutes more. Adjust seasoning with remaining salt and pepper to taste.
4. Step 4: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet, tossing with the chicken. Divide the mixture into 4 mounds roughly the size of the rolls. Top each with 1–2 slices of provolone cheese. Cover the skillet with a lid or foil and let the cheese melt for 30–60 seconds.
5. Step 5: Serve the cheesy chicken mixture in the hoagie rolls, adding optional spreads if desired. Enjoy immediately while warm.

Tips & Variations

• For extra umami, sauté 8 ounces of sliced cremini mushrooms with the onions and peppers.
• Use chicken thighs instead of breasts for juicier meat that’s a bit more forgiving when cooking.
• Try different cheeses such as mozzarella, Monterey Jack, or white American for varied flavors.
• Make a quick cheese sauce by melting 1 tablespoon butter with 1 tablespoon flour, whisking in 3/4 cup milk until thickened, then melting in 1 cup shredded cheese. Spoon over sandwiches for extra richness.
• Substitute hoagie rolls with Italian sandwich rolls or French demi-baguettes. For a low-carb meal, serve over sautéed zucchini ribbons or in large lettuce cups.
• Skip Italian seasoning for a purer meat and veggie flavor, or swap Worcestershire sauce with soy sauce or coconut aminos.

Storage

Store leftover chicken Philly cheese steak filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, then add fresh cheese slices to melt before serving. Avoid microwaving as it can make the chicken rubbery. Hoagie rolls are best served fresh but can be toasted lightly before serving leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, leftover rotisserie chicken works well. Add it during the last minute of cooking just to warm it through before melting the cheese.

What type of cheese melts best for Chicken Philly Cheese Steaks?

Provolone cheese melts smoothly and offers a classic flavor. White American, mozzarella, or Monterey Jack are also good alternatives if you prefer.

Chicken Philly Cheese Steaks Recipe

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★★★★★

4.8 from 68 reviews

• Author: Victor
• Total Time: 25-30 minutes
• Yield: 4 sandwiches 1x

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Description

A delicious and easy-to-make Chicken Philly Cheese Steaks recipe featuring thinly sliced chicken breasts or thighs sautéed with sweet onions and colorful bell peppers, topped with melted provolone cheese and served on soft hoagie rolls for a classic, flavorful sandwich experience.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 1/2 lbs boneless, skinless chicken breasts or thighs, thinly sliced against the grain
• 1 tablespoon Worcestershire sauce
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

Vegetables and Seasoning

• 1 teaspoon olive oil
• 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

Cheese and Bread

• 6–8 slices provolone cheese (or white American, mozzarella, or Monterey Jack)
• 4 hoagie rolls, split (lightly toasted optional)

Optional Spreads

• Garlic-herb mayo
• Dijon mustard
• Pat of butter

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Instructions

1. Season the chicken: In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. This quick marinade boosts flavor and aids in browning during cooking.
2. Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. Once shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook while stirring occasionally until the vegetables are tender with some caramelized edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning, if using, and cook for another 30 seconds. Then transfer the vegetables to a plate.
3. Sear the chicken: Return the skillet to high heat, adding a thin film of oil if necessary. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes. Stir and continue cooking until the chicken is just cooked through and lightly browned, about 3–4 minutes more. Season with the remaining salt and pepper to taste.
4. Melt the cheese: Reduce the heat to medium-low. Return the cooked onions and peppers to the skillet, mixing them with the chicken evenly. Divide the mixture into four mounds roughly the size of each roll. Top each mound with 1 to 2 slices of provolone cheese. Cover the skillet with a lid or tent with aluminum foil and let the cheese melt for 30 to 60 seconds.
5. Assemble the sandwiches: Optionally spread garlic-herb mayo, Dijon, or butter on the split hoagie rolls. Spoon the cheesy chicken and vegetable mixture into each roll and serve immediately for a satisfying meal.

Notes

• For juicier meat, use chicken thighs or a mix of thighs and breasts.
• Leftover rotisserie chicken can be added during the last minute just to warm through.
• Use a mix of bell pepper colors for both flavor and visual appeal.
• Optional spreads like garlic-herb mayo or Dijon mustard add extra flavor but are not required.
• For a cheesy upgrade, drizzle with a homemade cheese sauce made by melting butter and flour, whisking in milk, and adding shredded cheese.
• To reduce carbs, serve the filling over sautéed zucchini ribbons or in lettuce cups instead of rolls.
• White American, mozzarella, or Monterey Jack cheese are good substitutes for provolone.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Philly Cheese Steaks, chicken sandwich, provolone cheese, hoagie rolls, sautéed peppers and onions, quick dinner