Chicken Philly Cheese Steaks
Juicy thin-sliced chicken, sautéed peppers and onions, and melty provolone piled into toasted hoagie rolls for a fast weeknight sandwich.
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.