Description
Juicy thin-sliced chicken, tender peppers, sweet onions, and melted provolone come together in warm hoagie rolls for fast and hearty Chicken Philly Cheese Steaks.
Ingredients
Scale
- 1 1/2 pounds 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, divided, plus more to taste
- 1/2 teaspoon black pepper
- 6 to 8 slices provolone or white American cheese
- 4 hoagie rolls, split and lightly toasted if desired
- Optional spreads: garlic-herb mayo, Dijon mustard, or softened butter
Instructions
- Toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper.
- Heat a large skillet over medium-high heat, then add 1 teaspoon olive oil and the butter.
- Add the sliced onion and bell peppers with a pinch of salt, and cook for 6 to 8 minutes, stirring often, until tender and lightly browned.
- Stir in the garlic and Italian seasoning for 30 seconds, then transfer the vegetables to a plate.
- Increase the heat to high, add a thin film of oil if needed, and spread the chicken in an even layer.
- Sear the chicken undisturbed for 1 to 2 minutes, then stir and cook for 3 to 4 minutes more, until browned and cooked through.
- Return the onions and peppers to the skillet, toss with the chicken, and season with remaining salt and pepper to taste.
- Divide the filling into 4 roll-sized mounds, top each mound with provolone, cover the skillet, and melt the cheese for 30 to 60 seconds.
- Spread the rolls with optional garlic-herb mayo, Dijon mustard, or butter, then scoop the cheesy chicken filling into the rolls and serve hot.
Notes
- Partially freeze the chicken for 20 minutes before slicing to make thin, even pieces easier to cut.
- Use a large skillet so the chicken browns instead of steaming.
- Toast the hoagie rolls for better texture and less sogginess.
- Cook the filling up to 1 day ahead, then reheat in a skillet and melt the cheese fresh before serving.
- Store leftover filling separately from rolls in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Lunch & Light Meals
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 8
- Sodium: 980
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 45
- Cholesterol: 125