Introduction

Chicken Philly Cheese Steaks are a flavorful twist on the classic sandwich, featuring tender, thinly sliced chicken cooked with sautéed peppers and onions, all topped with melted provolone cheese. This quick and satisfying meal is perfect for a weeknight dinner or a casual gathering.

Chicken Philly Cheese Steaks Recipe - Recipe Image

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 if desired)
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 marinates the chicken and enhances browning.
Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until tender and starting to caramelize, about 6–8 minutes. Stir in minced garlic and Italian seasoning, if using, cooking for 30 seconds more. Remove the vegetables from the skillet and set aside.
Step 3: Increase skillet heat to high and add a thin layer of oil if needed. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes. Stir and cook until the chicken is cooked through and lightly browned, about 3–4 minutes more. Season with the remaining salt and pepper.
Step 4: Reduce heat to medium-low. Return the sautéed onions and peppers to the skillet, mixing them with the chicken. Divide the mixture into four portions roughly the size of the 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.
Step 5: Spread the hoagie rolls with your choice of garlic mayo, Dijon mustard, or butter. Using a spatula, transfer the cheesy chicken and vegetable mixture into the rolls. Serve immediately with extra napkins for any delicious melty drips.

Tips & Variations

For richer flavor, try using chicken thighs instead of breasts; they stay juicier and tender.
Add a splash of hot sauce or chipotle mayo for a spicy kick.
Switch the provolone with mozzarella or pepper jack cheese for a different taste.
Lightly toasting the hoagie rolls adds a pleasant crunch and helps prevent sogginess.
If you prefer, substitute bell peppers with sautéed mushrooms for an earthier flavor.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Assemble sandwiches fresh to maintain the best texture and flavor, warming rolls lightly if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for optimal texture and flavor. If using frozen, make sure it’s fully thawed and patted dry before slicing and marinating.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce or a splash of balsamic vinegar to add a similar depth of flavor.

Chicken Philly Cheese Steaks Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Chicken Philly Cheese Steaks recipe offers a delicious twist on the classic sandwich by using thinly sliced boneless chicken breasts or thighs sautéed with caramelized onions, bell peppers, and melted provolone cheese. The flavorful fillings are served on toasted hoagie rolls, optionally spread with garlic-herb mayo or Dijon mustard, resulting in a savory, melty, and satisfying meal perfect for a quick dinner or hearty lunch.

Author: zara
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Stovetop
Cuisine: American

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, divided
1/2 teaspoon black pepper, divided

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 and 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 adds flavor and helps achieve a nice 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, stirring occasionally, until the vegetables are tender and have caramelized edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning (if using) and cook for 30 seconds more. Transfer the vegetables to a plate.
Sear the chicken: Increase the skillet heat to high. Add a thin layer of olive oil if needed. Spread the marinated chicken evenly in the skillet and let it sear undisturbed for 1–2 minutes. Stir and continue cooking until the chicken is 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 sautéed onions and peppers to the skillet and toss them together with the chicken. Form four mounds roughly the size of the hoagie rolls. Top each mound with 1 to 2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and allow the cheese to melt for 30 to 60 seconds.
Assemble and serve: Spread the hoagie rolls with optional garlic herb mayo, Dijon mustard, or butter. Using a spatula, scoop each cheesy chicken and vegetable mixture into the rolls. Serve immediately while hot, with extra napkins for the deliciously melty drips.

Notes

Use chicken thighs instead of breasts for a juicier texture and richer flavor.
For a spicier kick, add sliced jalapeños or a pinch of crushed red pepper flakes with the vegetables.
Lightly toasting the hoagie rolls enhances texture and prevents sogginess.
Customize the cheese with provolone, white American, or even mozzarella for different flavors.
Leftover filling can be refrigerated for up to 3 days and reheated on the stovetop.

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