Name: Chicken Philly Cheese Steaks Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
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); 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 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); 4 to 8 slices provolone cheese (1-2 slices per sandwich mound); Rolls or hoagie buns, toasted (quantity as desired for serving); Optional: garlic mayo or butter for spreading on rolls

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

4 to 6 slices provolone cheese

Hoagie rolls or sandwich rolls

Optional: garlic mayo or butter for spreading

Instructions

Step 1: 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. 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 the butter. Once shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning (if using) and cook for 30 seconds more. Transfer the 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 to 2 minutes. Stir and cook until the chicken is just cooked through and lightly browned, approximately 3 to 4 minutes more. Season with the remaining salt and pepper to taste.

Step 4: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet, tossing them together with the chicken. Divide the mixture into 4 mounds, roughly the size of your rolls. Top each mound with 1 to 2 slices of provolone cheese. Cover the skillet with a lid or loosely tent with foil until the cheese melts, about 30 to 60 seconds.

Step 5: Spread rolls with optional garlic mayo or butter. Using a spatula, scoop each cheesy chicken and vegetable mound into the rolls. Serve hot, and be ready with extra napkins for the deliciously melty drips.

Tips & Variations

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

Sear the chicken on high heat without overcrowding the pan to get a nice browning and juicy texture.

Toast the sandwich rolls briefly before assembling to prevent sogginess and add a satisfying crunch.

For a mushroom variation, sauté 8 ounces of sliced mushrooms along with the onions and peppers or in a separate pan before mixing in.

Substitute gluten-free rolls or serve the cheesy chicken and veggies over roasted potatoes or rice for a gluten-free option.

FAQs

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

Provolone is the classic choice due to its mild, melty, and slightly tangy flavor. White American cheese melts very creamy and gives a more traditional “shop-style” texture. Mozzarella, Monterey Jack, or even a quick cheese sauce can also be delicious alternatives.

Can I make these ahead?

You can cook the chicken and vegetable filling up to one day in advance and reheat it gently on the stove. For the best melt and texture, add the cheese fresh during assembly and toast your rolls just before serving.