Description

Chicken Philly Cheese Steaks are a delicious and satisfying sandwich featuring thinly sliced, seared chicken breasts sautéed with sweet caramelized onions and bell peppers, all melted under provolone cheese and served in soft rolls. This quick and flavorful recipe delivers the classic Philly cheese steak experience using lean chicken instead of beef, perfect for a hearty yet easy weeknight meal.

Ingredients

Scale

Chicken

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 & Seasoning

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

Cheese and Bread

4 to 8 slices provolone cheese (1–2 slices per sandwich)
4 soft sandwich rolls or hoagie rolls

Optional

Garlic mayonnaise or butter for spreading on rolls

Instructions

Season the chicken: In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper. This quick marinade infuses flavor into the chicken and aids in achieving a nice browning during cooking.
Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. Once the butter is shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have some caramelized edges, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning (if using) for about 30 seconds to release their aromas, then transfer the vegetables to a plate.
Sear the chicken: Return the skillet to high heat and add a thin layer of oil if needed. Arrange the chicken slices in an even layer and let them sear undisturbed for 1 to 2 minutes. Then stir and continue cooking until the chicken is just cooked through and lightly browned, about 3 to 4 minutes more. Season with the remaining salt and pepper to taste.
Melt the cheese: Reduce the heat to medium-low. Return the cooked onions and peppers to the skillet and mix them with the chicken. Divide the mixture into 4 mounds roughly the size of the sandwich rolls. Place 1 to 2 slices of provolone cheese on top of each mound. Cover the skillet with a lid or tent with foil to trap heat and melt the cheese, about 30 to 60 seconds.
Assemble and serve: Spread the sandwich rolls with optional garlic mayonnaise or butter, then using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve hot immediately with extra napkins for the delicious melted cheese drips.

Notes

Partially freeze chicken for 20 minutes before slicing to make it easier to cut thinly and ensure even cooking.
Work in batches to avoid overcrowding the pan, as this prevents browning and causes steaming instead.
Covering the skillet while melting cheese helps achieve a perfect gooey texture without overcooking the filling.
Toast sandwich rolls briefly before assembling to add structure and prevent sogginess.
For gluten-free options, use certified gluten-free hoagie rolls or serve the filling over roasted potatoes or rice.
Optional additions like sautéed mushrooms can be added after the onions soften or cooked separately and mixed in before cheese melting.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Keywords: Chicken Philly Cheese Steaks, chicken sandwiches, provolone cheese, Philly cheese steak recipe, quick dinner, sautéed peppers and onions