Chicken Philly Cheese Steaks
Enjoy a lighter take on the classic Philly cheese steak with these Chicken Philly Cheese Steaks, featuring sautéed chicken, sweet onions, and bell peppers, all topped with gooey provolone cheese and served in toasted hoagie rolls.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thinly sliced Slice across the grain for tenderness
- 1 tablespoon olive oil
- 1 piece onion, thinly sliced Yellow or sweet onion works best
- 1 piece bell pepper, thinly sliced Any color; red or green are classic
- 4 slices provolone cheese Sub mozzarella for milder melt
- 6 pieces hoagie rolls Lightly toasted or warmed
- Salt and pepper to taste
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced chicken in an even layer and season with salt and pepper. Cook until browned and cooked through, stirring occasionally for about 5-7 minutes.
- Push the chicken to one side of the skillet. Add the sliced onion and bell pepper to the pan and sauté until softened, about 5 minutes.
- Stir the chicken and vegetables together to combine, allowing the vegetables to pick up some browning from the chicken.
- Arrange the provolone slices over the hot chicken and vegetable mixture. Cover the skillet with a lid for 1-2 minutes to melt the cheese.
- Open the hoagie rolls and divide the cheesy chicken and pepper mixture among them. Serve immediately.
Notes
For extra flavor, season the chicken with a pinch of garlic powder, paprika, or Italian seasoning. For a lower-carb option, serve the filling over wilted spinach or in low-carb wraps. Store leftover filling in an airtight container for up to 3-4 days.