Chicken Philly Cheesesteak Recipe

Chicken Philly Cheesesteak Recipe with tender chicken, peppers and onions, melted cheese, and toasted hoagies.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: American

Keyword: Chicken Philly Cheesesteak Recipe

Servings: servings

Cost: $12.91

Equipment

Large skillet non-stick

Ingredients

Chicken

2 medium boneless skinless chicken breasts (1 pound), thinly sliced in half to get 4 pieces
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons unsalted butter
3 tablespoons olive oil divided

Veggies

1 green bell pepper thinly sliced
1 small yellow onion thinly sliced (1 cup)
1 tablespoon minced garlic

For Serving

4 hoagie or sub rolls
Unsalted butter softened, plus garlic powder
2 tablespoons Parmesan optional, see note 1
6 to 8 slices white American cheese or provolone, see note 2

US - Metric

Instructions

Slice chicken breasts in half horizontally to make 4 pieces, then lightly pound to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a very large nonstick skillet over medium-high heat. Once melted, add chicken in an even layer. Cook 3 minutes, flip, then cook 2 to 4 more minutes until cooked through. Transfer to a plate and rest 5-10 minutes, then thinly slice against the grain.
Slice hoagie rolls most of the way through, keeping them attached. Spread softened butter on the cut sides and lightly sprinkle with garlic powder. Toast in a large skillet or electric griddle over medium heat until golden. Set aside.
Add remaining 2 tablespoons olive oil to the same skillet. Add bell pepper and onion and cook 6 to 8 minutes, stirring occasionally, until crisp-tender and lightly browned. Add garlic and cook 30 seconds, just until fragrant.
Reduce heat to low. Return sliced chicken to the skillet and toss briefly with the veggies until heated through.
Divide mixture into 4 piles in the skillet. Top each with a sprinkle of Parm and then cheese slices, cover, and cook 1 to 2 minutes until melted.
Place a toasted roll over each cheesy portion. Use a spatula to scoop and flip the filling into the roll. Close, serve hot, and enjoy immediately.

Video

Notes

Note 1: I like adding a little grated Parmesan for an extra layer of flavor.

Note 2: I love American or provolone here. If you can, grab it from the deli and ask for it sliced very thin so it melts quickly without overcooking the filling. Pre-sliced cheese is often too thick and won’t melt as smoothly.

Storage: Store chicken and veggies in an airtight container in the fridge up to 3 days. Keep rolls separate. Reheat the filling, then assemble on freshly toasted rolls.

Nutrition