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; 2 teaspoons olive oil, divided (plus more as needed); 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 tablespoon unsalted butter; 4 to 8 slices provolone cheese (1-2 slices per sandwich); 4 soft sandwich rolls or hoagie rolls; Garlic mayonnaise 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

4-6 slices provolone cheese

4 sandwich rolls (optional: for serving, with garlic mayo or butter)

Instructions

Step 1: In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Set aside to marinate briefly while prepping the vegetables.

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

Step 3: Return the skillet to high heat. If needed, add a thin film of oil. Spread the chicken in an even layer and sear undisturbed for 1–2 minutes. Stir and continue cooking until the chicken is just 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 cooked onions and peppers to the skillet, tossing them with the chicken. Divide the mixture into 4 mounds roughly the size of a sandwich roll. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and cook until the cheese melts, about 30–60 seconds.

Step 5: Optional: Toast the sandwich rolls and spread with garlic mayo or butter. Use a spatula to scoop the cheesy chicken and vegetable mixture into the rolls. Serve immediately with extra napkins to enjoy the melty, savory filling.

Tips & Variations

For easy thin slicing, partially freeze the chicken for 20 minutes before slicing.

Cook the chicken in batches if needed to avoid overcrowding the pan, which can cause steaming instead of browning.

Covering the skillet when melting cheese traps heat and melts it quickly without overcooking the filling.

Try adding 8 ounces of sliced mushrooms by sautéing them after the onions soften or cooking separately to brown, then mixing them into the filling before adding cheese.

Use certified gluten-free rolls or serve the filling over roasted potatoes or rice for a gluten-free meal.

For cheese options, provolone works classically, while white American offers a creamier melt; mozzarella or Monterey Jack are great alternatives.

FAQs

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

Provolone is the classic choice for its mild, melty, and slightly tangy flavor. White American cheese melts very creamy for a more authentic “shop-style” texture, but mozzarella or Monterey Jack also work well.

Can I make these ahead?

You can prepare the filling up to 1 day in advance and reheat it gently on the stove. To maintain the best texture, melt the cheese and toast the rolls just before assembling and serving.