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Chicken Philly Cheese Steaks

A mouth-watering twist on the classic sandwich featuring thinly sliced tender chicken, sautéed peppers and onions, and melted provolone on a toasted hoagie roll.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Sandwich
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lbs chicken breast or thighs boneless, skinless
  • 2 tbsp olive oil divided
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly ground
Vegetables & Bread
  • 1 large green bell pepper sliced
  • 1 large red bell pepper sliced
  • 1 large yellow onion sliced
  • 4 large hoagie rolls split
  • 8 slices Provolone cheese
  • 2 tbsp butter softened, for rolls

Equipment

  • Large Skillet
  • Chef Knife
  • Cutting Board
  • Spatula

Method
 

  1. Place chicken in the freezer for 20 minutes to firm up, then slice very thinly against the grain.
  2. In a bowl, toss chicken with Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add peppers and onions; sauté until tender and caramelized (6-8 mins). Remove from pan.
  4. Add remaining 1 tbsp oil to the skillet. Cook chicken strips in a single layer over high heat until browned and cooked through (3-5 mins).
  5. Lower heat to medium. Return veggies to pan and mix with chicken. Divide mixture into 4 piles in the pan.
  6. Top each pile with 2 slices of Provolone. Add a splash of water to the pan and cover with a lid to steam melt the cheese.
  7. While cheese melts, butter the hoagie rolls and toast them on a griddle or broiler until golden.
  8. Scoop the cheesy chicken mixture into the toasted buns and serve immediately.

Notes

For a spicy kick, add sliced jalapeños or a dash of cayenne pepper to the spice mix.