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Two Chicken Philly Cheese Steaks loaded with grilled chicken, peppers, onions, and melted cheese on hoagie rolls with fries.
Daniel

Chicken Philly Cheese Steaks

Juicy seasoned chicken, sweet peppers, and melty provolone piled high on toasted hoagie rolls for a lighter twist on the Philly classic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken thighs sliced very thin against the grain
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Vegetables
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
For Assembly
  • 4 hoagie rolls split but not all the way through
  • 8 slices provolone cheese
  • 2 tbsp unsalted butter softened

Equipment

  • Large Skillet or Griddle
  • Sharp knife
  • Cutting board

Method
 

Prep
  1. Pat chicken thighs dry and slice as thin as possible against the grain - this is key for tender bites. Toss with 1 tablespoon olive oil, garlic powder, onion powder, salt, and pepper.
Cook the Vegetables
  1. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and peppers, cooking 6-8 minutes until softened and charred in spots. Season lightly with salt, then transfer to a plate.
Cook the Chicken
  1. Increase heat to high. Add chicken in a single layer (work in batches if needed) and cook undisturbed for 2 minutes to develop a crust. Stir and continue cooking 3-4 minutes until no pink remains and edges are crispy.
  2. Return vegetables to the pan with the chicken, tossing to combine. Reduce heat to medium-low. Lay provolone slices over the mixture, cover with a lid, and cook 2-3 minutes until cheese is fully melted and gooey.
Toast the Rolls
  1. While cheese melts, spread softened butter on the cut sides of hoagie rolls. Toast cut-side down in a dry skillet or under the broiler until golden and crisp, about 2 minutes.
Assemble
  1. Scoop the cheesy chicken mixture into toasted rolls, dividing evenly. Serve immediately while hot and melty.

Notes

Chicken thighs stay juicier than breast meat, but either works - just do not overcook breast meat. For extra authenticity, add a splash of Worcestershire sauce to the chicken while it cooks. These reheat surprisingly well: wrap in foil and warm in a 350°F oven for 15 minutes.