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Chicken Philly Cheesesteak Sandwich

Chicken Philly Cheesesteak

A delicious and easy take on the classic Philly cheesesteak, featuring thinly sliced chicken, sautéed peppers and onions, and gooey melted Provolone cheese served in a toasted hoagie roll.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 600 g skinless boneless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 8 slices Provolone cheese or a mild cheddar
  • 4 large sub or hoagie rolls
  • 2 tbsp butter melted (optional, for toasting)

Method
 

  1. Prepare the Chicken and Veg: Slice your partially-frozen chicken breasts as thinly as possible against the grain. Slice the onion and peppers into long, thin strips. Mince the garlic. Have everything ready to go before you turn on the heat.
  2. Sauté the Vegetables: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the sliced onions and peppers and cook, stirring occasionally, for 8-10 minutes until they are soft, tender, and starting to caramelise at the edges. Add the minced garlic and dried oregano and cook for one more minute until fragrant.
  3. Set Veggies Aside: Use a spatula to move the cooked vegetable mixture to a bowl and set it aside for now.
  4. Cook the Chicken: In the same pan, add the thinly sliced chicken. Spread it out in a single layer (you may need to do this in two batches to avoid overcrowding). Season with the salt and pepper. Cook for 4-6 minutes, turning occasionally, until it's cooked through and lightly golden. What works best for me is to let it get a nice sear on one side before flipping.
  5. Combine and Season: Return the cooked onions and peppers to the pan with the chicken. Pour over the Worcestershire sauce and stir everything together to combine well. Let it bubble for a minute to let the flavours meld.
  6. Get Cheesy: Divide the chicken and vegetable mixture into four equal portions within the pan. Lay two slices of Provolone cheese over each portion. Reduce the heat to low and cover the pan with a lid for 1-2 minutes, or until the cheese is completely melted and gooey.
  7. Toast the Rolls: While the cheese is melting, split your rolls open, but not all the way through. If you like, brush the insides with a little melted butter. Place them under a hot grill or in a toaster oven for 1-2 minutes until they are lightly golden and warm. This step is key to preventing a soggy sandwich!
  8. Assemble Your Sandwich: Carefully use a wide spatula to scoop one portion of the cheesy chicken mixture directly from the pan into a toasted roll. Repeat for the remaining sandwiches and serve immediately.

Notes

For best results, serve immediately. Leftovers can be stored in an airtight container for up to 3 days and reheated in a skillet to maintain texture.