Description

This Chicken Philly Cheese Steaks recipe offers a delicious twist on the classic Philly sandwich by using thinly sliced, seared chicken breasts combined with sautéed onions and colorful bell peppers, all topped with melted provolone cheese and served on toasted rolls. It’s a quick and flavorful meal ready in under 30 minutes, perfect for a satisfying lunch or dinner packed with juicy chicken, sweet, caramelized veggies, and gooey cheese.

Ingredients

Scale

Chicken and Marinade

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

Vegetables and Seasoning

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)

Cheese and Bread

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

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. This quick marinade infuses the meat with flavor and aids in browning during cooking.
Sauté onions and peppers: Heat a large skillet over medium-high heat and add 1 teaspoon olive oil along with the butter. When the butter is shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and show some caramelized edges, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning if using, cooking for another 30 seconds. Remove the vegetables from the skillet and set aside on a plate.
Sear the chicken: Increase the skillet heat to high. If needed, add a thin film of oil to prevent sticking. Spread the marinated chicken in an even layer and let it sear undisturbed for 1 to 2 minutes to develop a golden crust. Then stir and continue cooking until the chicken is just cooked through and lightly browned, about 3 to 4 minutes more. Season with the remaining salt and black 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 evenly. Divide the mixture into 4 mounds approximately the size of a small roll. Place 1 to 2 slices of provolone cheese over each mound. Cover the skillet with a lid or tent tightly with foil to trap the heat and allow the cheese to melt, about 30 to 60 seconds.
Assemble and serve: Spread rolls or hoagie buns with optional garlic mayo or butter for extra flavor. Using a spatula, scoop each cheesy chicken-and-vegetable mound directly onto the rolls. Serve immediately while hot and melty, with extra napkins recommended for the delicious, gooey drips.

Notes

For easier thin slicing of the chicken, partially freeze it for 20 minutes beforehand.
Cook chicken in batches if necessary to avoid overcrowding the pan and ensure proper browning.
To keep rolls from getting soggy, toast them briefly before assembling the sandwiches.
You can add 8 ounces of sliced mushrooms by sautéing them after the onions soften or cooking separately then mixing in before cheese melting.
To make gluten-free, use certified gluten-free rolls and check Worcestershire sauce for gluten-free certification.
The chicken and vegetable filling can be cooked a day ahead and reheated; melt cheese fresh during assembly for best texture.

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

Keywords: Chicken Philly Cheese Steaks, Philly sandwich, chicken sandwich, provolone cheese, sautéed peppers and onions, quick dinner, easy sandwich recipe