Chicken Philly Cheesesteak
Tender sliced chicken, sautéed peppers and onions, and melted provolone cheese are piled into a toasted hoagie roll.
Ingredients
- 1 tbsp vegetable oil 15 ml
- 1/2 large yellow onion thinly sliced
- 1/2 green bell pepper thinly sliced
- 6 oz cremini mushrooms sliced, 170g
- 1 tbsp unsalted butter 14g
- 12 oz boneless skinless chicken breast, very thinly sliced, 340g
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cloves garlic minced
- 4 slices provolone cheese
- 2 hoagie rolls split
- Mayonnaise for serving, optional
Instructions
- Heat the oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion, bell pepper, and mushrooms. Cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Transfer the vegetables to a plate.
- Melt the butter in the same skillet. Add the thinly sliced chicken in a single layer. Cook for 3-4 minutes, turning once, until the chicken is opaque and cooked through.
- Return the cooked vegetables to the skillet with the chicken. Add the minced garlic, salt, pepper, and paprika. Stir everything together for about 1 minute until the garlic is fragrant.
- Check that the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Reduce the heat to low. Arrange the chicken and vegetable mixture into two even piles in the skillet. Drape 2 slices of provolone cheese over each pile.
- Cover the skillet with a lid and let the cheese melt, which should take about 1-2 minutes.
- While the cheese melts, toast the inside of the hoagie rolls until lightly golden. Spread a thin layer of mayonnaise on the toasted rolls, if you like.
- Use a spatula to lift each pile of cheesy chicken and vegetables and place it inside a toasted roll. Serve immediately.
Notes
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
For easier slicing, place the chicken breast in the freezer for 15-20 minutes until firm but not frozen solid. This makes it much simpler to get very thin, even slices.
If you prefer a different cheese, mild cheddar, American cheese, or even a cheese sauce would also work well.
Don't overcrowd the pan when cooking the chicken. If needed, cook it in two batches to ensure it sears nicely instead of steaming.