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Chicken Philly Cheese Steaks Recipe

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★★★★

3.9 from 275 reviews

This Chicken Philly Cheese Steaks recipe offers a deliciously satisfying twist on the classic Philly cheesesteak by using thinly sliced boneless chicken breasts or thighs instead of beef. Sautéed onions and bell peppers, combined with melted provolone cheese, create a melty, flavorful filling served in toasted hoagie rolls. Perfect for a hearty sandwich that’s easy to prepare on the stovetop.

Ingredients

Scale

Chicken and 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 and Seasoning

  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (green and red), thinly sliced
  • 1 teaspoon Italian seasoning (optional)
  • 2 teaspoons olive oil, divided (1 teaspoon used with chicken, 1 teaspoon with vegetables)
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced

Cheese and Bread

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

Optional Spreads

  • Garlic-herb mayo
  • Dijon mustard
  • Butter (for spreading on rolls)

Instructions

  1. 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 marinade adds flavor and aids in browning during cooking.
  2. 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 with a pinch of salt. Cook, stirring occasionally, until vegetables are tender and beginning to caramelize, about 6–8 minutes. Stir in minced garlic and Italian seasoning (if using) for 30 seconds, then transfer the vegetables to a plate to set aside.
  3. Sear the chicken: Return the skillet to high heat. Add a thin film of oil if the skillet looks dry. Spread the marinated chicken evenly in the skillet and let it sear undisturbed for 1–2 minutes to develop color. Stir and continue cooking until the chicken is cooked through and lightly browned, about 3–4 minutes more. Season with remaining salt and pepper to taste.
  4. Melt the cheese: Reduce heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken to combine. Arrange the mixture into 4 roughly equal, roll-sized mounds. Place 1–2 slices of provolone cheese on top of each mound. Cover the skillet with a lid or tent with foil to trap heat and allow the cheese to melt, approximately 30–60 seconds.
  5. Assemble and serve: Spread the inside of the hoagie rolls with optional garlic-herb mayo, Dijon mustard, or butter, if desired. Using a spatula, scoop the cheesy chicken and vegetable piles directly into the rolls. Serve immediately while hot and melty, accompanied by extra napkins for the deliciously gooey drips.

Notes

  • For added flavor, use chicken thighs instead of breasts—they tend to be juicier and more flavorful.
  • Lightly toasting the hoagie rolls enhances texture and helps prevent sogginess from the filling.
  • Italian seasoning is optional but adds a nice herbaceous note; you can also substitute with dried oregano or thyme.
  • For a spicy kick, add sliced jalapeños or a dash of hot sauce.
  • Leftover filling can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Chicken Philly Cheese Steaks, chicken sandwich, Philly cheesesteak, provolone cheese, hoagie rolls, easy dinner, stovetop sandwich

Find it online: https://foodiecara.com/chicken-philly-cheese-steaks-recipe/