Description

Chicken Philly Cheese Steaks are a flavorful and juicy twist on the classic sandwich, featuring tender thinly sliced chicken cooked with sautéed bell peppers and onions, topped with melted provolone cheese, and served in soft hoagie rolls. This recipe delivers a perfect balance of savory, sweet, and cheesy elements, making it a satisfying meal that’s quick to prepare and fully customizable to your taste preferences.

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

1 large yellow onion, thinly sliced
2 bell peppers (green and red), thinly sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning (optional)

Cooking Fats & Cheese

1 teaspoon olive oil (plus more as needed)
1 tablespoon unsalted butter
6–8 slices provolone cheese (or white American)

Breads & Optional Spreads

4 hoagie rolls, split (lightly toasted optional)
Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter

Instructions

Season the chicken: In a bowl, toss the thinly sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper to infuse flavor and promote browning during cooking.
Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have caramelized edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning (if using) and cook for an additional 30 seconds. Transfer the vegetables to a plate.
Sear the chicken: Return the skillet to high heat and add a thin film of oil if needed. Spread the chicken slices evenly in the skillet and sear undisturbed for 1–2 minutes to develop browning. Stir and continue cooking for another 3–4 minutes until the chicken is just cooked through and lightly browned. Season with the remaining 1/4 teaspoon 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. Divide the mixture into 4 even mounds roughly the size of the hoagie rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil to trap heat and melt the cheese, about 30–60 seconds.
Assemble and serve: Spread the hoagie rolls with optional garlic-herb mayo, Dijon, or a pat of butter. Using a spatula, scoop each cheesy chicken and vegetable mound directly into a roll. Serve immediately while hot, providing extra napkins for the delicious, melty drips.

Notes

Partially freeze the chicken for 20 minutes before slicing to get thin, even slices for faster and more uniform cooking.
Use high heat and quick cooking to keep the chicken juicy and achieve flavorful browning.
Avoid overcrowding the pan; cook chicken in batches if necessary to prevent steaming instead of searing.
Covering the skillet or tenting with foil melts the cheese efficiently without overcooking the filling.
Lightly toasting the rolls adds structure and keeps the bread from getting soggy under the juicy filling.
Substitute chicken thighs for extra juiciness or use leftover rotisserie chicken added at the end just to warm through.
Add mushrooms or jalapeños for extra flavor and heat if desired.
For gluten-free option, use certified gluten-free rolls or serve over rice or roasted potatoes.

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

Keywords: Chicken Philly Cheese Steak, Chicken Sandwich, Provolone Cheese, Sautéed Peppers and Onions, Quick Dinner, Comfort Food