Introduction

Chicken Philly Cheese Steaks are a delicious twist on the classic sandwich, featuring tender, flavorful chicken nestled in toasted hoagie rolls with sautéed peppers, onions, and melted provolone cheese. This easy-to-make recipe brings together rich, savory flavors perfect for a satisfying lunch or dinner.

Two sandwiches are placed side by side in a white tray on a white marbled surface. Each sandwich has a soft, light brown bun that is sliced open to hold the fillings. The bottom layer has grilled chicken pieces that are light brown with some charred areas. On top of the chicken, there are strips of red bell pepper and soft cooked onions, adding red and translucent white colors. A layer of melted pale yellow cheese covers the fillings, with some green small herb pieces sprinkled on top. The texture of the cheese is smooth and slightly shiny, stretching partly over the edges of the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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, plus more to taste
1/2 teaspoon black pepper
6–8 slices provolone (or white American cheese)
4 hoagie rolls, split (lightly toasted optional)
Optional spreads: garlic-herb mayo, Dijon, or a pat of butter

Instructions

Step 1: In a bowl, toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. This quick marinade adds flavor and helps with browning.
Step 2: 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 with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 6–8 minutes. Stir in the minced garlic and Italian seasoning (if using) for 30 seconds, then transfer the vegetables to a plate.
Step 3: Return the skillet to high heat. Add a thin layer of oil if needed. Spread the chicken in an even layer and let it sear without stirring for 1–2 minutes. Then stir and cook until the chicken is cooked through and lightly browned, about 3–4 minutes more. Season with the remaining salt and pepper to taste.
Step 4: Reduce heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken. Divide the mixture into 4 mounds roughly the size of the hoagie rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or foil and cook until the cheese melts, about 30–60 seconds.
Step 5: Spread the hoagie rolls with your choice of garlic-herb mayo, Dijon, or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into each roll. Serve immediately, and be ready for some melty, delicious drips!

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes before cooking.
Use chicken thighs for a juicier, more flavorful sandwich.
Swap provolone for mozzarella or white American cheese for a different melt and taste.
Add sliced mushrooms or jalapeños to the peppers and onions for variation.
Lightly toast the hoagie rolls to add crunch and prevent sogginess.

Storage

Store leftover sandwich filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Assemble sandwiches fresh just before serving to keep the rolls from becoming soggy.

How to Serve

Three Philly cheesesteak sandwiches are placed side by side on brown parchment paper inside a tray. Each sandwich has a soft, light brown hoagie roll sliced open lengthwise. The first layer inside is sautéed green, red, and yellow bell pepper strips mixed with cooked onions, visible at both ends. On top rests shredded, cooked chicken pieces browned with seasoning. The final layer is melted white cheese spread evenly over the chicken and peppers, slightly browned in spots. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich ahead of time?

You can prepare the chicken and vegetable filling in advance and store it refrigerated. However, it’s best to assemble the sandwiches just before eating to keep the rolls fresh and prevent sogginess.

What if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce or leave it out. The chicken will still be flavorful thanks to the seasonings and sautéed veggies.