Description

This Chicken Philly Cheese Steaks recipe offers a delicious twist on the classic Philly cheesesteak by using thinly sliced chicken breasts sautéed with caramelized onions, colorful bell peppers, and melted provolone cheese inside soft rolls. Ready in about 30 minutes, it’s a flavorful, satisfying sandwich perfect for a quick weeknight dinner or a casual gathering.

Ingredients

Scale

Chicken Marinade

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

Vegetables & Cooking Fat

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

Assembly

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

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 a few grinds of black pepper. This quick marinade adds flavor and helps achieve a nice browning during cooking.
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 along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender with some caramelized edges, about 6–8 minutes. Stir in the minced garlic and Italian seasoning (if using) and cook for another 30 seconds. Transfer the cooked vegetables to a plate and set aside.
Sear the chicken: Return the skillet to high heat. Add a thin film of oil if necessary. Spread the marinated chicken in an even layer and let it sear undisturbed for 1–2 minutes to develop color, then stir and continue cooking until the chicken is just cooked through and lightly browned, about 3–4 more minutes. Season with the remaining 1/4 teaspoon kosher salt and black pepper to taste.
Melt the cheese: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken. Arrange the mixture into 4 roughly roll-sized mounds. Top each mound with 1 or 2 slices of provolone cheese. Cover the skillet with a lid or tent with foil to trap the heat and allow the cheese to melt, about 30–60 seconds.
Assemble and serve: Optionally spread garlic mayo or butter on the hoagie rolls. Using a spatula, scoop the cheesy chicken and vegetable mounds directly into the rolls. Serve immediately while hot, preferably with extra napkins for any melty, delicious drips.

Notes

Partially freeze chicken for 20 minutes before slicing to ensure thin, even slices for fast, uniform cooking.
Cook chicken quickly over high heat to keep it juicy and get flavorful browning.
Avoid overcrowding the pan; cook chicken in batches if necessary to prevent steaming instead of searing.
Cover skillet or tent with foil when melting cheese to trap heat and melt cheese quickly without overcooking the filling.
Toast rolls briefly to add structure and prevent bread from becoming soggy.
For gluten-free option, use certified gluten-free rolls or serve the filling over roasted potatoes or rice.
Optional additions include 8 ounces sliced mushrooms sautéed after onions or browned separately and mixed in before melting cheese.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken Philly Cheese Steaks, Philly cheesesteak, chicken sandwiches, easy dinner, provolone cheese, sautéed peppers and onions