Introduction

Chicken Philly Cheese Steaks are a delicious twist on the classic sandwich, featuring tender, thinly sliced chicken cooked with sautéed peppers and onions, all topped with melted provolone cheese. This hearty, flavorful meal comes together quickly, making it perfect for busy weeknights or casual gatherings.

Two sandwiches sit side by side in a baking tray on a white marbled surface, each layered with a soft toasted bun, shredded grilled chicken pieces, slices of cooked red bell pepper, and melted creamy cheese draped over the top with some green herbs sprinkled on the cheese. 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
6–8 slices provolone (or white American cheese)
4 hoagie rolls, split (lightly toasted optional)
Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter

Instructions

Step 1: In a bowl, toss the thin-sliced chicken with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. This quick marinade adds flavor and helps the chicken brown nicely.
Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the butter. When melted and 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 30 seconds more. Transfer the vegetables to a plate.
Step 3: Return the skillet to high heat. Add a little more oil if needed. Spread the chicken in an even layer and let it sear undisturbed for 1–2 minutes. Stir and cook until the chicken is just cooked through and lightly browned, about 3–4 minutes more. Season with the remaining salt and black pepper to taste.
Step 4: Reduce the heat to medium-low. Return the sautéed onions and peppers to the skillet and toss with the chicken. Divide the mixture into 4 mounds roughly the size of your rolls. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent it with foil until the cheese melts, about 30–60 seconds.
Step 5: Spread your choice of garlic mayo, Dijon mustard, or butter on the hoagie rolls. Using a spatula, scoop the cheesy chicken and vegetables directly into the rolls. Serve immediately, and be ready with extra napkins for those delicious melty drips.

Tips & Variations

For a richer flavor, try using chicken thighs instead of breasts—they stay juicier and more tender.
Add a pinch of crushed red pepper flakes to the onions and peppers for a subtle kick.
Substitute provolone with mozzarella or Swiss cheese if preferred.
Lightly toasting the hoagie rolls adds extra texture and helps hold up against the juicy filling.
If you like extra flavor, marinate the chicken for 30 minutes before cooking.

Storage

Store leftover chicken Philly cheese steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place the filling in a skillet over medium heat until warmed through and the cheese is melted again. Re-toast the rolls if desired before serving. Avoid microwaving assembled sandwiches to keep the rolls from getting soggy.

How to Serve

Two chicken cheesesteak sandwiches are placed side by side in a black tray lined with white paper. Each sandwich has three layers: the bottom layer is a soft, slightly toasted white hoagie bun, the middle layer consists of grilled chicken strips mixed with sautéed red bell peppers and onions, showing a mix of brown and bright red colors, and the top layer is melted white cheese with a smooth, gooey texture sprinkled with small green herbs. The tray sits 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 frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely and pat it dry before slicing and seasoning to ensure even cooking and good browning.

What can I use instead of hoagie rolls?

If hoagie rolls aren’t available, sturdy sandwich buns or sub rolls work well. You can also use baguette slices if you prefer a crispier bread.