Introduction

Chicken Philly Cheese Steaks are a delicious twist on the classic sandwich, featuring tender chicken, sautéed peppers and onions, and gooey melted provolone cheese. This recipe is quick to prepare and perfect for a satisfying weeknight meal.

Three sandwiches are lined up close together on a brown paper-lined tray. Each sandwich has a light golden toasted bun sliced open horizontally, filled with three main layers: at the bottom, grilled pieces of chicken with a slightly charred texture; in the middle, strips of green, red, and yellow bell peppers mixed with cooked onions adding pops of color; on top, melted white cheese covers the filling, slightly browned and gooey, stretching over the edges of the bun. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 sandwich rolls or hoagie buns
Optional: garlic mayo or softened butter for spreading
4 to 8 slices provolone cheese

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. When shimmering, add the sliced onions and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 6–8 minutes. Stir in minced garlic and Italian seasoning if using, cook for 30 seconds, then transfer the veggies to a plate.
Step 3: Return the skillet to high heat. Add a thin layer of oil if needed. Spread the chicken out evenly and let it sear undisturbed for 1–2 minutes. 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.
Step 4: Reduce heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken. Form the mixture into four mounds roughly the size of your sandwich rolls. Top each mound with 1 or 2 slices of provolone cheese. Cover the skillet with a lid or foil and let the cheese melt for 30 to 60 seconds.
Step 5: Spread the rolls with garlic mayo or softened butter if desired. Using a spatula, scoop a cheesy chicken and vegetable mound into each roll. Serve immediately with napkins handy for the melty, delicious drips.

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes ahead of cooking.
Try using smoked provolone or mozzarella for a different cheese twist.
Substitute bell peppers with sweet banana peppers or mild spicy peppers for a flavor kick.
Leftover sandwich filling works great in wraps or over rice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the filling gently in a skillet over medium heat until hot and melt the cheese again. Toast the rolls briefly before assembling for the best texture.

How to Serve

Two sandwiches sit inside a baking tray lined with white paper, each made with a soft, light brown bun sliced open lengthwise. Inside, there is a layer of grilled chicken pieces mixed with cooked red pepper strips and bits of cooked onion, showing a light brown and slightly charred texture. On top, melted pale yellow cheese blankets the filling unevenly, with small green herb bits sprinkled over. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful result. Just slice them thinly against the grain, like the breasts.

What kind of bread is best for these sandwiches?

Traditional hoagie rolls or sturdy sandwich rolls work best as they hold the filling without becoming soggy. Soft sub rolls or baguettes are also good options.