Chicken Philly Cheese Steaks
This Chicken Philly Cheese Steaks recipe features thinly sliced chicken, sautéed vegetables, and melted cheese in a toasted hoagie roll.
Equipment
- Skillet
- Knife
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain
For the Vegetables
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil, divided plus more as needed
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 2 count bell peppers (green and red), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning optional
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 6-8 slices provolone (or white American)
- 4 count hoagie rolls, split lightly toasted optional
Optional Spreads
- garlic-herb mayo optional
- Dijon optional
- a pat of butter optional
Instructions
- In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add 1 tablespoon of butter and the sliced onion and bell peppers. Sauté until softened, about 5-7 minutes. Add garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine.
- Return the cooked chicken to the skillet and mix well with the vegetables. Top with cheese and cover until melted.
- Toast the hoagie rolls if desired. Fill each roll with the chicken and vegetable mixture. Serve with optional spreads.
Notes
You can customize this recipe by adding your favorite vegetables or changing the type of cheese.