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Chicken Philly Cheese Steaks Recipe

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★★★★★

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.

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

  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 achieve a nice browning during cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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