Description

This Chicken Philly Cheese Steaks recipe delivers a flavorful and satisfying twist on the classic Philly cheesesteak, using thinly sliced chicken breasts cooked with sautéed onions and bell peppers, all melted together with provolone cheese and served in hoagie rolls. It’s quick to prepare and perfect for a hearty meal with optional add-ins to customize your sandwich.

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 & Seasoning

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

Cheese & Bread

6–8 slices provolone cheese (or white American cheese)
4 hoagie rolls, split (lightly toasted optional)

Optional Spreads & Add-Ins

Garlic-herb mayo, Dijon mustard, or a pat of butter for spreading

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 to marinate briefly and enhance flavor and browning.
Sauté onions and peppers: Heat a large skillet over medium-high heat and add 1 teaspoon olive oil with the butter. When shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook, stirring occasionally, until they are tender and begin to caramelize, about 6–8 minutes. Stir in minced garlic and Italian seasoning (optional) and cook for an additional 30 seconds. Transfer the cooked vegetables to a plate.
Sear the chicken: Return the skillet to high heat. Add a thin coating of oil if needed. Spread the chicken pieces in an even layer and sear without stirring for 1–2 minutes to develop a golden crust. Then stir and cook for another 3–4 minutes until chicken is just cooked through and lightly browned. Season with the remaining salt and pepper to taste.
Melt the cheese: Reduce the heat to medium-low and return the sautéed onions and peppers to the skillet, mixing them with the chicken. Divide the mixture into 4 roughly equal mounds. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with aluminum foil to trap heat and allow the cheese to melt for 30–60 seconds.
Assemble and serve: Spread optional garlic-herb mayo, Dijon, or butter inside the hoagie rolls. Using a spatula, generously scoop the cheesy chicken and vegetable mixture into each roll. Serve immediately with extra napkins for any melty drips.

Notes

For extra umami, sauté 8 ounces of sliced cremini mushrooms with the onions and peppers.
A cheese sauce variation can be made by melting butter with flour, whisking in milk, then adding shredded cheese for a smoother texture.
Add sliced jalapeños or crushed red pepper flakes for a spicy kick.
For a BBQ twist, toss cooked chicken with 2–3 tablespoons of BBQ sauce before assembling.
Serve as a bowl meal over garlic or cauliflower rice for a lighter option without the bread.
Partially freezing the chicken before slicing helps achieve thin, even slices for quick cooking.
Do not overcrowd the pan to prevent steaming the chicken.
Lightly toasting the hoagie rolls adds structure and prevents sogginess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Chicken Philly Cheese Steaks, Chicken Sandwich, Provolone Cheese, Hoagie Rolls, Sautéed Peppers and Onions, Quick Dinner