Craving a sandwich that’s hot, cheesy, and packed with flavor? These Chicken Philly Cheese Steaks are your answer. Juicy, thinly sliced chicken seared to golden perfection, sweet caramelized onions, tender bell peppers, and melty provolone come together in a soft hoagie roll for a handheld meal that’s impossible to resist. Perfect for game day, a quick weeknight dinner, or a casual lunch, these sandwiches deliver all the comfort of a classic Philly cheesesteak—without the beef.
Why You’ll Love This Recipe
- Ready in just 30 minutes, ideal for weeknights
- Juicy chicken and melty cheese make every bite satisfying
- Easily customizable with vegetables, cheese, or sauces
- Works well for game day, family dinners, or casual lunches
- Simple ingredients, beginner-friendly, and full of flavor
Ingredients
Protein
- Boneless, skinless chicken breasts (1 1/2 lbs, thinly sliced) – Tender, cooks quickly, and perfect for sandwich filling
- Worcestershire sauce (1 tablespoon) – Adds savory depth to the chicken
Vegetables
- Yellow onion (1 large, thinly sliced) – Sweetens as it caramelizes
- Bell peppers (2, thinly sliced, green and red) – Adds color, crunch, and flavor
- Garlic (2 cloves, minced) – Boosts aroma and savory richness
Seasoning & Oil
- Olive oil (2 teaspoons, divided) – For browning chicken and vegetables
- Unsalted butter (1 tablespoon) – Adds richness and helps caramelize the veggies
- Italian seasoning (1 teaspoon, optional) – Adds subtle herb notes
- Kosher salt (3/4 teaspoon, plus more to taste)
- Black pepper (1/2 teaspoon)
Cheese & Bread
- Provolone (6–8 slices, or white American) – Melts smoothly and adds classic flavor
- Hoagie rolls (4, split, lightly toasted optional) – Soft and sturdy to hold the filling
Optional Add-Ons
- Garlic-herb mayo, Dijon mustard, or a pat of butter for spreading
How to Make Chicken Philly Cheese Steaks
Season the Chicken
In a small 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 enhances flavor and helps with browning during searing.
Sauté the Vegetables
Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and butter. Once shimmering, add the onions and bell peppers with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until tender and slightly caramelized. Stir in garlic and Italian seasoning (if using) for about 30 seconds. Transfer the vegetables to a plate.
Cook the Chicken
Return the skillet to high heat. Add a thin film of oil if needed and spread the chicken in an even layer. Let it sear undisturbed for 1–2 minutes, then stir and cook for another 3–4 minutes until the chicken is lightly browned and fully cooked. Season with remaining salt and pepper.
Melt the Cheese
Reduce heat to medium-low. Return the vegetables to the skillet, tossing with the chicken. Arrange the mixture into four mounds, roughly the size of your rolls. Top each mound with 1–2 slices of provolone. Cover the skillet with a lid or foil for 30–60 seconds to melt the cheese.
Assemble and Serve
Optional: Spread hoagie rolls with garlic-herb mayo, Dijon, or butter. Using a spatula, scoop the cheesy chicken-and-veggie mixture directly into the rolls. Serve immediately with extra napkins to catch all the delicious melty drips.
Tips for Success
- Slice thin and even: Partially freeze chicken for 20 minutes to make slicing easier.
- High heat, quick cook: Ensures juicier chicken and flavorful browning.
- Avoid overcrowding: Cook in batches if necessary to prevent steaming.
- Trap the heat to melt cheese: Cover the skillet or tent with foil for quick, even melting.
- Toast the rolls: Adds structure and prevents sogginess.
Equipment Needed
- Large cast-iron or stainless steel skillet (12-inch)
- Chef’s knife and cutting board
- Small bowl for marinade
- Tongs and spatula
- Optional: baking sheet or foil for melting cheese
Recipe Variations
- Mushroom Provolone: Sauté 8 ounces sliced cremini mushrooms with onions and peppers.
- Cheese Sauce “Whiz” Style: Melt 1 tablespoon butter with 1 tablespoon flour, whisk in 3/4 cup milk, then stir in 1 cup shredded American or provolone cheese and spoon over sandwiches.
- Low-Carb Option: Serve the cheesy chicken-and-veggie mixture over zucchini ribbons or in lettuce cups instead of rolls.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the vegetables.
Serving Suggestions
Pair these sandwiches with oven fries, a crisp side salad, or potato chips. They also work beautifully for game day or casual gatherings where handheld, melty sandwiches are a crowd-pleaser.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and more forgiving; cook times remain similar.
Can I make this ahead of time?
Partially—slice chicken and vegetables ahead. Cook and assemble just before serving for best texture.
What cheese works best?
Provolone is classic, but white American, mozzarella, or Monterey Jack are excellent substitutes.
Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or even spinach can be added.
How do I keep the rolls from getting soggy?
Toast the rolls lightly and serve immediately after filling.
Chicken Philly Cheese Steaks
- Total Time: 25–30 minutes
- Yield: 4 servings
Description
Chicken Philly Cheese Steaks are juicy thin-sliced chicken, caramelized onions, tender bell peppers, and melty provolone tucked into hoagie rolls. Quick, flavorful, and perfect for game day or a weeknight meal.
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 if 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, or butter
Instructions
- In a bowl, toss the chicken with Worcestershire, 1 tsp olive oil, 1/2 tsp salt, and black pepper. Let it marinate briefly.
- Heat a large skillet over medium-high. Add 1 tsp olive oil and butter. Add onions and peppers with a pinch of salt. Cook 6–8 minutes until tender and caramelized. Stir in garlic and Italian seasoning for 30 seconds. Transfer vegetables to a plate.
- Return skillet to high heat. Add chicken in an even layer. Sear 1–2 minutes, then stir and cook 3–4 more minutes until just cooked and lightly browned. Season with remaining salt and pepper.
- Reduce heat to medium-low. Return vegetables to the skillet and toss with chicken. Make 4 mounds and top each with 1–2 slices of provolone. Cover with a lid or foil until cheese melts, 30–60 seconds.
- Spread rolls with optional mayo or butter. Scoop cheesy chicken and vegetables into rolls. Serve hot.
Notes
- Slice chicken thin and evenly for faster, uniform cooking.
- Cook over high heat quickly to maintain juiciness.
- Don’t overcrowd the pan to avoid steaming the chicken.
- Toast the rolls briefly to prevent sogginess.
- Optional: add mushrooms or drizzle with cheese sauce for variations.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Lunch & Light Meals
- Method: Skillet
- Cuisine: American
Final Thoughts
These Chicken Philly Cheese Steaks bring all the indulgence of a classic cheesesteak in a lighter, speedy version. Juicy chicken, melty cheese, and perfectly cooked veggies create a sandwich that’s satisfying, flavorful, and easy to make. Perfect for busy weeknights, game day, or casual meals, this recipe will quickly become a favorite. Customize, assemble, and savor every cheesy, savory bite.
