Description
A delicious twist on the classic Philly cheesesteak, this recipe features tender thinly sliced chicken breasts sautéed with colorful bell peppers and onions, seasoned with Italian herbs, and melted provolone cheese served on toasted hoagie rolls. Perfect for an easy, flavorful sandwich night.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 large onion, chopped
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3 bell peppers (red and green), chopped
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 pound boneless skinless chicken breasts, thinly sliced
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1 tablespoon Italian seasoning
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6 slices provolone cheese
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4 hoagie rolls
Instructions
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Heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers. Season with salt and pepper. Sauté for about 8 minutes until softened and slightly caramelized.
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Push vegetables to the side of the skillet and add sliced chicken. Season with Italian seasoning, salt, and pepper. Cook until chicken is cooked through, about 5–7 minutes.
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Stir the chicken and vegetables together in the skillet and cook for another minute.
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Divide the mixture evenly among the hoagie rolls. Top each with 1–2 slices of provolone cheese.
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Place sandwiches on a baking sheet and broil in the oven for 2–3 minutes, or until the cheese melts and bubbles. Watch carefully to prevent burning.
- Serve hot.
Notes
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Thinly slicing chicken helps it cook quickly and mimics the texture of traditional cheesesteak beef.
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For extra flavor, you can add sautéed mushrooms or hot banana peppers.
- Use a sturdy hoagie roll to hold all the juicy fillings without getting soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Sautéing / Broiling
- Cuisine: American