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Chicken Philly Cheese Steaks Recipe

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★★★★★

4.8 from 133 reviews

A flavorful and satisfying Chicken Philly Cheese Steaks recipe featuring tender seared chicken, sautéed bell peppers and onions, melted provolone cheese, and toasted hoagie rolls, perfect for a hearty sandwich 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 Seasonings

  • 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 or white American cheese
  • 4 hoagie rolls, split (lightly toasted optional)

Optional Spreads

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

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 adds flavor and helps with browning during cooking.
  2. Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and butter. When the butter is shimmering, add the yellow onions and bell peppers along 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) for 30 seconds, then transfer the vegetables to a plate.
  3. Sear the chicken: Return the skillet to high heat. Add a thin layer of oil if needed. Spread the chicken pieces in an even layer and let them sear undisturbed for 1–2 minutes to develop a good crust. Stir and continue cooking until the chicken is just cooked through and lightly browned, about 3–4 more minutes. Season with the remaining kosher salt and black pepper to taste.
  4. Melt the cheese: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet and toss them with the cooked chicken. Arrange the mixture into 4 roughly roll-sized mounds. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and cook until the cheese melts, about 30–60 seconds.
  5. Assemble and serve: Spread your choice of garlic-herb mayo, Dijon mustard, or butter on the split and lightly toasted hoagie rolls. Using a spatula, scoop the cheesy chicken and vegetable mounds directly into the rolls. Serve immediately while hot, with extra napkins to handle the melty, delicious filling.

Notes

  • Thinly slicing the chicken helps it cook quickly and become tender.
  • The Worcestershire sauce in the marinade adds a deep savory note that enhances the flavor.
  • Caramelizing the onions and peppers slowly brings out their natural sweetness, complementing the savory chicken.
  • Use provolone cheese for an authentic Philly cheese steak flavor, but white American cheese is a good alternative.
  • Lightly toasting the rolls helps prevent sogginess from the filling.
  • Optional spreads like garlic-herb mayo or Dijon mustard add extra layers of flavor to the sandwich.
  • Serve immediately to enjoy the cheese melty and warm.

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

Find it online: https://recipeswithmia.com/chicken-philly-cheese-steaks-recipe/