Name: Chicken Philly Cheese Steaks Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 1 teaspoon olive oil; 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); Pinch of salt; 6–8 slices provolone cheese (or white American cheese); 4 hoagie rolls, split (lightly toasted optional); Garlic-herb mayo, Dijon mustard, or a pat of butter for spreading

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

6–8 slices provolone or white American cheese

4 hoagie rolls, split (lightly toasted optional)

Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter

Instructions

Step 1: In a bowl, toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. This quick marinade adds flavor and helps with browning.

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

Step 3: Return the skillet to high heat and add a thin layer of oil if needed. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes. Stir and cook for another 3–4 minutes until just cooked through and lightly browned. Season with the remaining salt and pepper.

Step 4: Reduce heat to medium-low. Return the onions and peppers to the skillet with the chicken. Divide into four mounds roughly the size of the rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and let the cheese melt for 30–60 seconds.

Step 5: Spread rolls with optional garlic-herb mayo, Dijon, or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture into each roll. Serve hot with plenty of napkins to catch any melty drips.

Tips & Variations

Partially freeze the chicken for 20 minutes before slicing to make thin, even slices that cook quickly and evenly.

Use high heat and cook quickly to keep the chicken juicy and nicely browned without drying it out.

Don’t overcrowd the pan; cook chicken in batches if needed to ensure proper browning.

Cover the skillet or tent with foil to trap heat and melt the cheese quickly without overcooking the filling.

Toast the rolls briefly to add structure and prevent sogginess from the juicy filling.

For extra flavor, add sliced jalapeños for a spicy kick or toss the cooked chicken with BBQ sauce for a smoky twist.

Try sautéing mushrooms with the peppers and onions for added umami richness.

Serve the filling over garlic rice or cauliflower rice instead of in rolls for a lighter bowl meal.

FAQs

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

Provolone is classic for its mild, melty texture and slight tang. White American melts very creamy, replicating the original shop-style texture. Mozzarella or Monterey Jack are good alternatives, and you can also try a quick cheese sauce for extra gooeyness.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness and flavor. Slice them thinly against the grain just like breasts for the best results.