Chicken Philly Cheesesteak Recipe
This quick and easy Chicken Philly Cheesesteak recipe is a lighter, homemade twist on the classic Philly-style sandwich. Tender chicken, sautéed bell peppers, onions, and melted provolone cheese are packed into a toasted hoagie roll for a delicious, restaurant-quality meal at home.
Equipment
- 1 Sharp knife
- Cutting board
- Large skillet or griddle
- Tongs or spatula
Ingredients
- 1 lb chicken breast thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 4 hoagie rolls lightly toasted
- 4 slices provolone cheese
Instructions
- Prep the Chicken: Place chicken in the freezer for 15 minutes to make slicing easier. Slice chicken thinly against the grain.
- Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sauté until softened (5 minutes). Stir in garlic and cook for another 30 seconds, then set aside.
- Cook the Chicken: In the same skillet, melt butter and add chicken. Season with salt, pepper, paprika, and garlic powder. Cook until golden brown (6-8 minutes), then stir in Worcestershire sauce.
- Melt the Cheese: Reduce heat, add veggies back into the skillet, and place provolone cheese on top. Cover with a lid for 1-2 minutes to melt the cheese.
- Assemble & Serve: Toast hoagie rolls, scoop the cheesy chicken mixture into each roll, and serve hot.
Notes
- Pro Tip: For a spicier version, add jalapeños or hot sauce to the mix.
- Storage Tip: Store leftover chicken and veggies separately in an airtight container for up to 3 days.