If you grew up loving a Philly cheese steak recipe but you need something a little lighter (and honestly, faster), Chicken Philly Cheese Steaks are the move. The first time I made them, it was one of those nights where everyone was hungry and I was staring at chicken breasts like, “Please be interesting.” Ten minutes later the kitchen smelled like sizzling onions, sweet peppers, and buttery toasted rolls, and suddenly nobody was asking what’s for dinner anymore.
These sandwiches hit that perfect messy-in-a-good-way balance: juicy chicken, peppers that still have a tiny bit of bite, and cheese that melts right into everything. I keep this Cheesesteak Recipe in my back pocket for quick meals, but it still feels like a treat, like something you would order and then immediately try to recreate at home. If you are collecting chicken dinner recipes that actually get repeated, this is one of those chicken dishes recipes that earns a spot.
Philly Cheese Steak Recipe Basics (Chicken Philly)
Let’s talk building blocks. For Chicken Philly Cheese Steaks, you want thin chicken (it cooks fast and stays tender), a hot pan, and a simple flavor boost that makes everything taste like it came from a sandwich shop. I like Worcestershire for that savory depth, plus garlic and a little butter for richness.
Peppers and onions do most of the heavy lifting here, so do not rush them too much. You are not making jam, but you do want them softened with a few browned edges. That little bit of caramelized sweetness makes the whole thing feel like one of those interesting food recipes you swear must have taken longer than it did.
Ingredients (Yummy Dinners start here)
- 1 1/2 lb boneless skinless chicken breasts (or thighs), sliced very thin
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 2 bell peppers (mix of 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, plus more to taste
- 6 to 8 slices provolone cheese
- 4 hoagie rolls, split (toasted optional but recommended)
Quick Meals Method: How to Make Chicken Philly Cheese Steaks
Start by tossing the sliced chicken with Worcestershire, 1 teaspoon of olive oil, about 1/2 teaspoon salt, and a few grinds of pepper. It is not a long marinade situation, just enough to get flavor into every piece while you slice the veggies.
Heat a large skillet over medium-high heat and add the remaining teaspoon of oil plus the butter. Add onions and peppers with a pinch of salt and cook until softened with a few browned spots, about 6 to 8 minutes. Stir in the garlic (and Italian seasoning if you are using it) for 30 seconds, then scrape everything onto a plate.
Turn the heat up a touch and add a tiny drizzle of oil if the pan looks dry. Spread the chicken out in an even layer and let it sear for 1 to 2 minutes before stirring. Cook until just done and lightly browned, usually 4 to 6 minutes total depending on how thin you sliced it.
Reduce heat to medium-low, add the peppers and onions back in, and toss everything together. Divide the mixture into 4 roll-sized piles right in the pan, top each with 1 to 2 slices of provolone, and cover the skillet for about 1 minute to melt. Scoop into toasted rolls and serve immediately while the cheese is still doing that stretchy thing.
Pro Tips for Chicken Dishes (Cheesesteak Recipe Level-Up)
- Slice chicken extra thin: Pop it in the freezer for 15 to 20 minutes first, it firms up and becomes much easier to slice.
- Do not crowd the pan: If your skillet is smaller, cook the chicken in two batches so it sears instead of steaming.
- Toast the rolls: A quick toast keeps them from getting soggy and adds that bakery-style crunch.
- Melt cheese fast: Covering the skillet traps heat so the provolone melts without overcooking the chicken.
Variations (Interesting Food Recipes to try)
Keep the core, then riff based on what you like or what is in the fridge. This is one of those chicken dinner recipes that can handle it.
- Mushroom add-in: Sauté 8 oz sliced mushrooms with the onions and peppers for extra savory flavor.
- Spicy version: Add sliced jalapeños or a pinch of crushed red pepper and use pepper jack.
- Extra creamy: Use white American cheese instead of provolone for a softer, gooier melt.
- Low-carb bowl: Skip the roll and serve over cauliflower rice or sautéed zucchini ribbons.
Troubleshooting tips
- Chicken turned dry: It cooked too long or the slices were thick; next time slice thinner and pull it as soon as it is just done.
- Veggies are still crunchy: Lower heat slightly and give them a few more minutes, adding a splash of water to help them soften.
- Not enough flavor: Add a pinch more salt, a tiny extra splash of Worcestershire, or a bit more black pepper.
- Cheese not melting: Lower the heat, cover the pan, and give it 60 to 90 seconds without stirring.
Ingredient substitutions
- Chicken: Thighs are juicier and more forgiving than breasts.
- Worcestershire: Use soy sauce or coconut aminos in a pinch.
- Bell peppers: Any color works; green is classic, red is sweeter.
- Hoagie rolls: Use any sturdy sandwich roll that will not collapse under the filling.
Storage and serving suggestions
Store the filling (chicken, peppers, onions) in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot, then melt the cheese fresh and toast the rolls right before serving for the best texture.
For serving, keep it simple: chips, a crunchy salad, or oven fries. If you want it a little extra, spread a thin layer of mayo or garlic butter inside the toasted rolls before stuffing them.
FAQs (Chicken Philly Cheese Steaks)
What is the best cheese for Chicken Philly Cheese Steaks?
Provolone is classic because it melts smoothly and tastes clean and slightly tangy. White American is extra creamy, and Monterey Jack is a nice middle ground.
Can I make the filling ahead of time?
Yes. Cook the chicken and veggies, cool, and refrigerate. Reheat in a skillet, then add the cheese at the end so it melts fresh.
How do I keep the chicken tender?
Slice it thin, cook it fast over fairly high heat, and do not leave it sitting in the pan once it is done. Overcooking is the main reason it gets chewy.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicy and are more forgiving, especially if you are cooking in a crowded kitchen or you tend to multitask.
Do I have to toast the rolls?
No, but it helps a lot. Toasting adds flavor and keeps the bread from soaking up all the juices too quickly.
Can I make this gluten-free?
Use gluten-free rolls or serve the filling over rice or potatoes. Just make sure your Worcestershire sauce is labeled gluten-free if needed.
What sides go well with this?
Oven fries, a simple salad, or even sliced cucumbers with a little salt and vinegar. It is a rich sandwich, so something crisp and fresh balances it nicely.
Chicken Philly Cheese Steaks
Equipment
- Large skillet (12-inch)
- Cutting Board
- Chef’s Knife
- Tongs
- Spatula
- Lid or foil (to melt cheese)
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (or thighs) sliced very thin
- 1 tbsp Worcestershire sauce
- 2 tsp olive oil divided
- 1 tbsp unsalted butter
- 1 large yellow onion thinly sliced
- 2 bell peppers thinly sliced (mix colors)
- 2 cloves garlic minced
- 1 tsp Italian seasoning optional
- 3/4 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 6-8 slices provolone cheese
- 4 hoagie rolls split, toasted optional
Instructions
- In a bowl, toss thin-sliced chicken with Worcestershire, 1 tsp olive oil, about 1/2 tsp salt, and a few grinds of pepper.
- Heat a large skillet over medium-high heat and add remaining 1 tsp olive oil plus butter. Add onion and bell peppers with a pinch of salt and sauté 6 to 8 minutes until softened with browned edges.
- Stir in garlic (and Italian seasoning if using) for 30 seconds. Transfer vegetables to a plate.
- Increase heat slightly. Add chicken in an even layer and sear 1 to 2 minutes before stirring. Cook 3 to 5 minutes more until just cooked through and lightly browned.
- Lower heat to medium-low, return vegetables to skillet, and toss. Divide into 4 piles, top with provolone, cover 30 to 60 seconds to melt.
- Scoop the cheesy filling into hoagie rolls (toasted if you like) and serve hot.
Notes
- For easier slicing, chill chicken in the freezer for 15 to 20 minutes first.
- Do not overcrowd the skillet; cook chicken in batches if needed for better browning.
- Swap provolone for white American for a creamier melt.
- Store leftover filling up to 3 days and reheat in a skillet, melting cheese fresh before serving.
