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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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