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Chicken Philly Cheese Steak

A mouth-watering twist on the classic Philly, featuring tender seasoned chicken, sautéed peppers and onions, and gooey melted provolone on a toasted hoagie roll.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs chicken breast or thighs boneless, skinless, sliced thin
  • 1 large yellow onion sliced
  • 1 large green bell pepper sliced
  • 1 large red bell pepper sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil divided
  • 2 tbsp butter
Seasoning
  • 1 tsp salt to taste
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp Worcestershire sauce optional
Sandwich Assembly
  • 4-6 hoagie rolls split
  • 8-12 slices Provolone cheese
  • 2 tbsp butter softened, for buns
  • 2 tbsp mayonnaise optional

Equipment

  • Large Skillet or Griddle
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Prep ingredients: Slice chicken very thin (freezing for 20 mins helps). Slice onions and peppers into strips.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Sauté onions and peppers until soft and slightly browned (5-7 mins). Add minced garlic in the last minute. Remove from pan.
  3. In the same pan, add remaining oil and butter. Increase heat to high. Add chicken and seasonings. Sear for 2-3 mins, flip, and cook until done.
  4. Return vegetables to the pan with the chicken. Toss to combine. Reduce heat to low.
  5. Divide mixture into 4-6 piles in the pan. Top each pile with 2 slices of Provolone cheese. Cover pan for 1-2 mins to melt cheese.
  6. Meanwhile, butter the hoagie rolls and toast them until golden brown.
  7. Scoop the cheesy chicken piles into the toasted buns. Serve immediately.

Notes

For easier slicing, partially freeze the chicken for 20 minutes before cutting.