Sizzling Chicken Philly Cheese Steaks: A Homestyle Twist (Print Version)

Whip up these easy, flavorful Chicken Philly Cheese Steaks! Tender chicken, sautéed veggies, and melted cheese on a toasted roll. Pure comfort food!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Chicken & Veggies Base

01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 8 oz cremini or button mushrooms, sliced

→ Sauce & Seasonings

06 - 2 tbsp olive oil, divided
07 - 1 tsp garlic powder
08 - ½ tsp smoked paprika
09 - Salt to taste
10 - Black pepper to taste

→ Rolls & Cheese

11 - 4 hoagie rolls, split
12 - 8 slices provolone cheese

→ Finishing Touches

13 - 2 tbsp fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get that chicken thinly sliced – against the grain, remember? It makes for super tender bites. Then, slice your onions, bell peppers, and mushrooms. I always do this part first because it feels like half the battle, and honestly, it sets me up for success. You want everything ready to go because once the pan gets hot, things move fast. I once tried to slice veggies as I cooked, and it was pure chaos, trust me!
02 - Heat a large skillet or griddle over medium-high heat with a drizzle of olive oil. Toss in your onions, bell peppers, and mushrooms. Let them soften and get a little color, about 5-7 minutes. This is where the kitchen starts to smell amazing, that sweet oniony aroma just fills the air! Don't rush this step; those slightly caramelized veggies are crucial for the best Chicken Philly Cheese Steaks. Push them to one side of the pan when they're done.
03 - Add a bit more olive oil to the empty side of the pan. Throw in your thinly sliced chicken. Season it generously with garlic powder, smoked paprika, salt, and pepper. Stir it around, breaking up any clumps, until it's cooked through and lightly browned. This usually takes about 4-6 minutes. Don't overcrowd the pan, or your chicken will steam instead of sear – I learned that the hard way, oops!
04 - Once the chicken is cooked, mix it in with the sautéed veggies. Give it a good stir to combine all those delicious flavors. Now, divide the mixture into portions on the skillet, roughly the size of your hoagie rolls. Lay slices of provolone cheese over each portion. I like to cover the pan with a lid for a minute or two to really help that cheese get perfectly melty and gooey. It’s a game-changer!
05 - While the cheese is melting, quickly toast your hoagie rolls. You can do this on a separate dry skillet, under the broiler, or even just warmed slightly in the microwave if you're in a real rush (though a skillet gives the best texture). A lightly toasted roll gives a nice contrast to the warm, soft filling. I totally forgot to toast them once, and the rolls just got soggy. Live and learn, right?
06 - Carefully scoop each cheesy chicken and veggie portion into a toasted hoagie roll. If you're using fresh parsley, sprinkle it over the top for a pop of color and freshness. Serve immediately! The combination of tender chicken, sweet veggies, and gooey, melted cheese on a warm roll is just heavenly. Honestly, it looks and smells incredible, and tastes even better!

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it steams instead of browns, which I learned the hard way.
02 - You can prep the veggies a day ahead to make weeknight cooking a breeze, trust me, it's a lifesaver.
03 - Provolone is classic, but white American cheese or even mozzarella works if you're in a pinch or just want to try something different.
04 - Serve these immediately for the best melty cheese experience; it's just not the same once it cools down!

# Tools You'll Need:

01 - Large skillet or griddle
02 - cutting board
03 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 35-45g
Protein: 35-40g

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