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Chicken Philly Cheese Steaks

Chicken Philly Cheese Steaks with melted provolone cheese and sautéed peppers and onions on toasted hoagie roll
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Delicious twist on classic Philly cheesesteak with tender chicken, sautéed vegetables, and melted cheese on toasted hoagie rolls. High-protein meal ready in 30 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 large green bell pepper, sliced
  • 1 large onion, sliced
  • 8 oz provolone cheese, sliced
  • 4 hoagie rolls, split lengthwise
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
  2. Season the thinly sliced chicken with salt, pepper, garlic powder, and onion powder, coating both sides evenly.
  3. Add seasoned chicken to the hot skillet in a single layer. Cook for 3 minutes without moving, then flip and cook another 4-5 minutes until internal temperature reaches 165°F and chicken is golden brown. Remove from skillet and set aside.
  4. Add remaining 1 tablespoon olive oil to the same skillet. Add sliced bell peppers and onions, scraping up any browned bits. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and slightly caramelized.
  5. Return cooked chicken to the skillet with the sautéed vegetables and mix to combine all ingredients.
  6. Layer sliced provolone cheese evenly over the chicken and vegetable mixture. Cover the skillet with a lid and cook for 1-2 minutes until cheese is completely melted.
  7. While cheese melts, preheat oven to 350°F if using. Toast hoagie rolls in the oven for 3-4 minutes or on a griddle until lightly golden and crispy.
  8. Divide the chicken, vegetable, and cheese mixture evenly among the four toasted hoagie rolls.
  9. Serve immediately while hot and cheese is melty.

Notes

  • For easier slicing, place chicken breasts in freezer for 15-20 minutes before cutting into thin slices about 1/4 inch thick.
  • Use deli-sliced provolone for better melting. Can substitute with white American cheese, mozzarella, or Cheez Whiz.
  • Store leftover filling separately from rolls in airtight container for up to 3 days. Reheat in skillet for best texture.
  • Filling also works great over rice bowls, baked potatoes, or in quesadillas.

Nutrition

Find it online: https://www.benefitiany.com/chicken-philly-cheese-steaks/