Chicken Philly Cheese Steaks Recipe
This Chicken Philly Cheese Steaks recipe offers a delicious twist on the classic Philly cheesesteak by using tender, thinly sliced chicken breasts or thighs sautéed with caramelized onions, colorful bell peppers, and melted provolone cheese all melted together in a skillet. Ready in about 30 minutes, these flavorful sandwiches are perfect for a satisfying weeknight meal or casual gathering, providing a savory, melty bite packed with bold flavors and juicy chicken.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
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 Flavorings
- 2 teaspoons olive oil, divided (1 tsp already used in marinade)
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 green, 1 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)
- 4 sandwich rolls, split (optional: garlic mayo or butter for spreading)
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 chicken with flavor and helps achieve a nice browning during cooking.
- Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the unsalted butter. Once 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 have some caramelized edges, about 6–8 minutes. Stir in the minced garlic and Italian seasoning (if using) and cook for an additional 30 seconds. Transfer the cooked vegetables to a plate.
- Sear the chicken: Return the skillet to high heat. Add a thin film of olive oil if needed to prevent sticking. Spread the marinated chicken evenly in the skillet and let it sear undisturbed for 1–2 minutes. Then stir and continue cooking until the chicken is just cooked through and lightly browned, about 3–4 minutes more. Season with the remaining 1/4 teaspoon kosher salt and black pepper to taste.
- Melt the cheese: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet and toss them together with the chicken. Divide the mixture into 4 roughly roll-sized mounds inside the skillet. Top each mound with 1 to 2 slices of provolone cheese. Cover the skillet with a lid or tent with foil and let the cheese melt, about 30 to 60 seconds.
- Assemble and serve: Spread sandwich rolls with optional garlic mayo or butter. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve hot with extra napkins for the delicious melty drips.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- If you prefer spicier sandwiches, add a pinch of red pepper flakes when cooking the onions and peppers.
- Substitute provolone with mozzarella or American cheese if desired.
- To keep the sandwiches warm before serving, cover them loosely with foil.
- These sandwiches pair well with fries, chips, or a simple side salad.
Keywords: Chicken Philly Cheese Steak, chicken sandwiches, provolone cheese, sautéed peppers and onions, quick dinner, sandwich recipe
