Name: Chicken Philly Cheese Steaks Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain; 1 tablespoon Worcestershire sauce; 1 teaspoon olive oil; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 large yellow onion, thinly sliced; 2 bell peppers (green and red), thinly sliced; 2 garlic cloves, minced; 1 teaspoon Italian seasoning (optional); 1 teaspoon olive oil; 1 tablespoon unsalted butter; 4 hoagie or sub rolls (optionally toasted); 4-8 slices provolone cheese (1-2 slices per sandwich); Optional: garlic mayo or butter for spreading on rolls

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

4 rolls or hoagie buns

4-8 slices provolone cheese

Optional: garlic mayo or butter for spreading

Instructions

Step 1: In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. This marinade adds flavor and helps the chicken brown.

Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and butter. When shimmering, add the onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until tender and caramelized at the edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning, if using, cooking for 30 seconds. Transfer vegetables to a plate.

Step 3: Return the skillet to high heat and 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. Stir and continue cooking for 3–4 minutes until the chicken is cooked through and lightly browned. Season with remaining salt and pepper to taste.

Step 4: Reduce heat to medium-low. Return the cooked onions and peppers to the skillet and toss with the chicken. Divide the mixture into four mounds roughly the size of your rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or foil to melt the cheese, about 30–60 seconds.

Step 5: Spread rolls with optional garlic mayo or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve immediately with extra napkins for all the melty goodness.

Tips & Variations

Partially freeze the chicken for 20 minutes before slicing to make thinner, more uniform pieces for even cooking.

Cook chicken quickly on high heat to keep it juicy and develop a nice sear.

If your pan is crowded, cook the chicken in batches to avoid steaming and ensure browning.

Covering the skillet while melting the cheese traps heat for a quick, even melt without overcooking.

Toast the rolls briefly before assembling to add crunch and prevent sogginess.

Add 8 ounces of sliced mushrooms sautéed with onions or separately browned for extra umami.

Use mozzarella, Monterey Jack, or a cheese sauce as an alternative to provolone.

For gluten-free options, choose certified gluten-free rolls or serve the filling over rice or roasted potatoes.

FAQs

What’s the best cheese for Chicken Philly Cheese Steaks?

Provolone is the classic choice with its mild, melty, and slightly tangy flavor. White American cheese offers a creamy, shop-style melt. Mozzarella, Monterey Jack, or a cheese sauce are great alternatives depending on your taste preference.

Can I make these ahead?

Yes, you can prepare the filling up to one day in advance. Reheat it gently in a skillet, melt the cheese during reheating, and toast the rolls just before assembling and serving for the best results.