Description

A flavorful and satisfying Chicken Philly Cheese Steaks recipe featuring tender, thinly sliced chicken breast seared to perfection with sautéed bell peppers, onions, and melted provolone cheese, all served in toasted hoagie rolls. This classic comfort sandwich combines juicy chicken and sweet caramelized vegetables with melty cheese for the perfect handheld meal.

Ingredients

Scale

Chicken and Marinade

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

Vegetables and Seasoning

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)

Cheese and Bread

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

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 infuses flavor and helps achieve a good browning during cooking.
Sauté onions and peppers: Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon olive oil and the unsalted butter. When shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have some caramelized edges, about 6–8 minutes. Stir in the minced garlic and Italian seasoning (if using) and cook for another 30 seconds. Transfer the cooked vegetables to a plate and set aside.
Sear the chicken: Return the skillet to high heat. Add a thin film of olive oil if needed to prevent sticking. Spread the chicken slices in an even layer and let them sear undisturbed for 1–2 minutes to develop browning. 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 black pepper to taste.
Melt the cheese: Reduce the heat to medium-low. Return the sautéed onions and peppers back to the skillet and toss them with the cooked chicken. Divide the mixture into 4 portions roughly the size of the hoagie rolls. Top each portion with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and let the cheese melt for 30–60 seconds.
Assemble and serve: Lightly toast the hoagie rolls if desired. Spread the rolls with optional garlic-herb mayo, Dijon mustard, or a pat of butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve hot and enjoy with extra napkins to handle the deliciously melty, juicy filling.

Notes

Partially freeze the chicken for about 20 minutes before slicing to achieve thin, even slices for faster and uniform cooking.
Avoid overcrowding the skillet to ensure the chicken sears properly instead of steaming; cook in batches if necessary.
Covering the skillet when melting the cheese traps heat and melts cheese evenly without overcooking the filling.
Toast the hoagie rolls briefly to add structure and prevent sogginess from the moist filling.
Optional add-ins such as 8 ounces of sliced mushrooms can be sautéed and added to the filling for extra flavor and texture.
The filling can be prepared a day ahead and reheated, but melt the cheese freshly during assembly for best texture.
To make gluten-free, use certified gluten-free rolls or serve the filling over rice or roasted potatoes. Confirm your Worcestershire sauce is gluten-free.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Sandwiches
Method: Stovetop
Cuisine: American

Keywords: Chicken Philly Cheese Steaks, Chicken Sandwich, Philly Cheese Steak, Comfort Food, Easy Dinner, Skillet Chicken, Melty Cheese Sandwich