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Chicken Philly Cheese Steaks Recipe

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★★★★★

4.6 from 148 reviews

This Chicken Philly Cheese Steaks recipe features tender, thinly sliced chicken breasts sautéed with caramelized onions, colorful bell peppers, garlic, and Italian seasoning, all topped with melty provolone cheese and served in toasted hoagie rolls. A flavorful twist on the classic Philly cheesesteak, this dish is perfect for a hearty and satisfying sandwich meal any day of the week.

Ingredients

Scale

Chicken and Marinade

  • 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)
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided

Vegetables and Seasoning

  • 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)

Cheese and Bread

  • 6–8 slices provolone cheese (or white American cheese)
  • 4 hoagie rolls, split (lightly toasted optional)

Optional Spreads

  • Garlic-herb mayo
  • Dijon mustard
  • Butter (for spreading)

Instructions

  1. Season the chicken: In a bowl, toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. This quick marinade infuses flavor and aids in browning during cooking.
  2. Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the unsalted butter. Once shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have developed some caramelized edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning (if using) for 30 seconds, then transfer the vegetables to a plate to set aside.
  3. Sear the chicken: Return the skillet to high heat and add a thin film of oil if needed. Spread the chicken slices in an even layer and let them sear undisturbed for 1–2 minutes to develop a good sear. Stir and continue cooking until the chicken is just cooked through and lightly browned, approximately 3–4 minutes more. Season with the remaining salt and pepper to taste.
  4. Melt the cheese: Reduce the heat to medium-low. Return the cooked onions and peppers to the skillet, tossing them 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 tent it with foil and let the cheese melt for 30–60 seconds.
  5. Assemble and serve: Spread the hoagie rolls with your choice of garlic-herb mayo, Dijon mustard, or a pat of butter. Using a spatula, scoop each cheesy chicken and vegetable mound directly into the rolls. Serve the sandwiches hot and enjoy with plenty of napkins for the deliciously melty drips.

Notes

  • For deeper flavor, marinate the chicken for 30 minutes before cooking.
  • Use chicken thighs for juicier sandwiches if preferred.
  • To prevent soggy bread, lightly toast the hoagie rolls before assembling.
  • Swap provolone with white American cheese or mozzarella for a different flavor profile.
  • Italian seasoning is optional but adds a nice herbal aroma.
  • Adding a splash of Worcestershire sauce enhances umami and depth of flavor.
  • Leftovers can be refrigerated and reheated in a skillet or oven for best texture.

Keywords: Chicken Philly Cheese Steaks, chicken cheesesteak sandwich, provolone cheese sandwich, hoagie sandwich, easy chicken dinner, skillet chicken sandwich

Find it online: https://jedentaglecker.com/chicken-philly-cheese-steaks-recipe/