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Chicken Philly Cheesesteak

Juicy chicken, sautéed peppers and onions, and melted provolone in a toasted hoagie roll.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Philly Cheesesteak Filling
  • 2 boneless, skinless chicken breasts thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion thinly sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 4 slices provolone cheese
  • 2 hoagie rolls split and toasted

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Tongs

Method
 

  1. Heat olive oil and butter in a skillet over medium heat. Sauté onions and bell peppers until soft and caramelized, about 5–7 minutes.
  2. Remove vegetables and set aside. In the same skillet, cook sliced chicken seasoned with salt, pepper, paprika, and garlic powder for 6–8 minutes.
  3. Add the cooked vegetables back to the skillet. Stir to combine and cook for 1–2 minutes.
  4. Top the mixture with provolone cheese slices, cover, and let melt for 1–2 minutes.
  5. Spoon the cheesy chicken mixture into toasted hoagie rolls and serve immediately.

Notes

Best served fresh, but can be refrigerated and reheated in a skillet.