Name: Chicken Philly Cheese Steaks Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 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 or white American cheese; 4 hoagie rolls, split (lightly toasted optional); Garlic-herb mayonnaise; Dijon mustard; Pat of butter

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Introduction

Chicken Philly Cheese Steaks are a flavorful twist on the classic sandwich, featuring tender, seasoned chicken with sautéed peppers and onions melted under provolone cheese. This quick and satisfying meal comes together in under 30 minutes, perfect for a weeknight dinner that feels indulgent yet easy.

Two sandwiches sit on white parchment over a white marbled surface, each in a golden brown hoagie roll split to hold the filling. Inside, layers of cooked light brown beef strips mix with thin slices of red and green bell peppers and translucent cooked onions, all glistening slightly from sauce. To the top left, a pan shows more of the beef and pepper mixture. At the top right, a white plate holds thick, light golden fried potato wedges. The overall scene looks warm and fresh. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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 marinade adds flavor and aids browning.
Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When the butter is shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 6–8 minutes. Stir in the minced garlic and Italian seasoning (if using) for 30 seconds, then transfer the vegetables to a plate.
Step 3: Return the skillet to high heat and add a little olive oil if needed. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes, then stir and cook until the chicken is cooked through and lightly browned, about 3–4 minutes more. Season with the remaining salt and pepper to taste.
Step 4: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken. Divide the mixture into four mounds about the size of your rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or foil and let the cheese melt for 30–60 seconds.
Step 5: Spread your hoagie rolls with optional garlic mayo, Dijon, or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve immediately, enjoying the melty, flavorful filling.

Tips & Variations

For a smokier flavor, add a dash of smoked paprika to the chicken seasoning.
Substitute provolone with mozzarella or cheddar for a different cheese experience.
Use chicken thighs instead of breasts for a juicier sandwich.
Try using sautéed mushrooms along with the peppers and onions for extra earthiness.
Toast the hoagie rolls lightly for added crunch and to prevent sogginess.

Storage

Store leftover 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 cheese on top to melt before serving. Keep rolls separate to avoid sogginess and assemble sandwiches fresh.

How to Serve

Two hoagie sandwiches are placed side by side in a round white bowl lined with light brown parchment paper, all set on a white marbled surface. Each sandwich has a soft, slightly toasted light brown bun as the base, split open to reveal layers inside. The bottom layer consists of melted white cheese stretching along the bun's length. On top, there is a mix of sautéed chicken pieces that are light golden brown, along with slices of cooked green and red bell peppers, and light golden sautéed onions with soft textures. The colors are warm and inviting, with the green and red peppers adding bright pops against the neutral tones of the chicken and bun. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for these sandwiches?

Yes, any sturdy sandwich roll or even a crusty baguette works well. Just make sure it’s large enough to hold the filling and can be toasted or warmed for the best texture.

Is it possible to make this recipe ahead of time?

You can prepare the chicken and vegetable filling a day in advance and refrigerate it. When ready to serve, reheat gently and add cheese to melt before assembling the sandwiches.