Chicken Philly Cheese Steaks
Savor juicy chicken sautéed with sweet bell peppers, onions, and a hint of Italian seasoning, all smothered in melty provolone. Piled onto toasted hoagie rolls with optional tangy mayo or buttery spread, each bite is hearty, cheesy, and packed with comforting flavor.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced 1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil, divided 2 teaspoons olive oil, divided
- 1 tablespoon unsalted butter 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper 1/2 teaspoon black pepper
- 8 slices provolone cheese 8 slices provolone cheese
- 4 hoagie rolls 4 hoagie rolls
- Optional spreads: garlic-herb mayonnaise, Dijon mustard Optional spreads: garlic-herb mayonnaise, Dijon mustard
Instructions
- Step 1: In a large bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and black pepper until evenly coated.
- Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the unsalted butter. Once melted, add the thinly sliced onion and both bell peppers with a pinch of kosher salt. Sauté for 6-8 minutes until tender. Stir in the minced garlic and Italian seasoning, cooking for 30 seconds. Transfer vegetables to a plate.
- Step 3: Increase skillet heat to high. Arrange the seasoned chicken in an even layer and sear for 1-2 minutes without moving, then continue cooking for an additional 3-4 minutes, stirring occasionally, until browned and cooked through.
- Step 4: Return the sautéed onions and peppers to the skillet. Reduce heat to medium-low and combine with the chicken. Divide the mixture into four even portions and top each with 2 slices of provolone cheese. Cover the skillet and let the cheese melt, about 30-60 seconds.
- Step 5: Spread each hoagie roll with your desired condiment. Fill each roll with a cheesy chicken and vegetable portion. Serve immediately.
Notes
Cheese Variations: Don't have provolone? White American cheese or even Cheez Whiz are classic alternatives for an authentic experience.
Bread Choice: A sturdy, fresh hoagie roll is key. If you can't find them, a good quality submarine roll or French baguette will also work well. Toasting is highly recommended!
Spice it Up: For a little heat, add a pinch of red pepper flakes to the chicken marinade or toss some sliced jalapeños in with the bell peppers.