Hearty Chicken Philly Cheese Steaks Recipe for Weeknights (Print Version)
Whip up a satisfying Chicken Philly Cheese Steaks Recipe. Tender chicken, sautéed veggies, and gooey cheese on a roll pure weeknight magic.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy (can be made dairy-free with substitutes)
# Ingredients:
→ Chicken & Veggies
01 -
1.5 lbs boneless, skinless chicken breasts (sliced thin)
02 -
1 green bell pepper (sliced thin)
03 -
1 red bell pepper (sliced thin)
04 -
1 large yellow onion (sliced thin)
→ Sauce & Cheese
05 -
8 slices provolone cheese
06 -
1 tbsp Worcestershire sauce
→ Rolls & Toppings
07 -
4 hoagie rolls
→ Flavor Boosters
08 -
2 tbsp olive oil
09 -
1 tsp garlic powder
10 -
1 tsp onion powder
11 -
Salt and black pepper to taste
# Instructions:
01 -
First things first, get those bell peppers and onion sliced thin, like you’re making confetti but for dinner! Then, thinly slice your chicken breasts against the grain. I usually pop the chicken in the freezer for about 15-20 minutes first; it makes slicing so much easier and thinner. This is where I sometimes get a little messy, with onion bits everywhere, but it's all part of the fun, right?
02 -
Heat a good splash of olive oil in a large skillet or cast-iron pan over medium-high heat. Toss in your sliced onions and bell peppers. Sauté them until they're tender and slightly caramelized, about 7-10 minutes. You want them soft and sweet, not mushy. I always try to get a little char on them; it adds so much flavor. Don't rush this step, it's worth the wait, honestly.
03 -
Push the veggies to one side of the pan, or scoop them out and set aside if your pan isn't huge. Add a bit more olive oil if needed, then add your thinly sliced chicken. Season it generously with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. It should smell absolutely divine at this point!
04 -
Once the chicken is cooked, stir the sautéed veggies back into the pan with the chicken. Add a quick dash of Worcestershire sauce and give it all a good toss to combine. This is where all those flavors really meld together. I love how the kitchen smells at this stage; it's so savory and inviting. Make sure everything is well mixed and heated through.
05 -
Now for the best part! Divide the chicken and veggie mixture into individual portions in the pan (or in little mounds). Lay a couple of slices of provolone cheese over each portion. Cover the pan with a lid for a minute or two, or until the cheese is wonderfully melted and gooey. You want that glorious, drippy cheese. I always peek a little too early, can't help myself!
06 -
While the cheese is melting, lightly toast your hoagie rolls if you like—I usually just warm them slightly in the pan for a minute or two. Then, carefully scoop the cheesy chicken and veggie mixture into each hoagie roll. Serve immediately, because a cold Chicken Philly Cheese Steaks Recipe is just a missed opportunity for melty goodness. Enjoy the delicious chaos!
# Notes:
01 -
Don't overcrowd the pan when searing the chicken, or it'll steam instead of brown. Learned that the hard way, trust me.
02 -
You can prep the veggies ahead of time and store them in the fridge for a day or two. Makes weeknight cooking so much smoother.
03 -
No provolone? Mozzarella works in a pinch, I've done it, but it's not quite the same gooey dream.
04 -
Serve these immediately while the cheese is still wonderfully melty. Cold phillies are just... sad.
# Equipment Needed:
01 -
Large skillet or cast-iron pan
02 -
Cutting board
03 -
Sharp knife
# Nutrition (Per Serving):
Calories: 550-650
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 40-50g