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A close-up photograph of three warm hoagie rolls filled with juicy sliced chicken, caramelized onions, green bell peppers, red bell peppers, and topped with melted, gooey provolone cheese. A perfect 30-minute weeknight dinner.

Easy Chicken Philly Cheesesteaks

This Easy Chicken Philly Cheesesteak recipe delivers juicy, thinly sliced chicken seared to golden perfection, tossed with sweet caramelized onions and bell peppers, and smothered in melted provolone cheese. A quick, 30-minute weeknight dinner that is packed with classic sandwich shop flavor and perfect for a hungry crowd!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 1/2 lbs boneless skinless chicken breasts thinly sliced against the grain
  • 1 tbsp Worcestershire sauce
  • 1 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
For the Veggies
  • 1 tbsp unsalted butter
  • 1 tsp olive oil
  • 1 large yellow onion thinly sliced
  • 2 large bell peppers (green and red) thinly sliced
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning optional
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
For Assembly
  • 6-8 slices provolone cheese (or white American cheese)
  • 4 hoagie rolls split

Method
 

  1. Season the Chicken In a medium bowl, toss the thinly sliced chicken with the Worcestershire sauce, 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside to marinate for a few minutes while you prep the vegetables.
  2. Sauté the Veggies Heat a large skillet over medium-high heat. Melt the butter with the remaining 1 teaspoon of olive oil. Add the sliced onions and bell peppers along with a pinch of salt. Sauté, stirring occasionally, until the veggies are tender and caramelized around the edges (about 6 to 8 minutes). Stir in the minced garlic and Italian seasoning (if using) and cook for 30 seconds until fragrant. Transfer the vegetables to a plate.
  3. Sear the Chicken Turn the skillet up to high heat. Add a tiny splash of oil if the pan looks dry. Spread the chicken out in an even layer. Let it sear undisturbed for 1 to 2 minutes to get a nice brown crust, then stir and cook for another 3 minutes until fully cooked through. Season with the remaining salt and pepper to taste.
  4. Melt the Cheese Reduce the heat to medium-low. Return the cooked peppers and onions to the skillet, tossing everything together with the chicken. Divide the mixture into 4 even, roll-sized mounds right in the pan. Top each mound with 1 to 2 slices of provolone cheese. Place a lid or a sheet of aluminum foil over the skillet for 30 to 60 seconds to trap the heat and melt the cheese.
  5. Assemble Using a wide spatula, scoop up each cheesy chicken mound and slide it directly into your split hoagie rolls. Serve hot immediately!

Notes

 
  • Storage & Leftovers: If you have any leftover chicken and veggie filling, keep it in an airtight container in the fridge for up to 3 days. Just make sure to store the filling on its own—don’t assemble the sandwiches ahead of time, or the bread will get soggy.
 
  • How to Reheat: To keep the chicken from drying out, reheat the filling gently in a skillet over medium heat with a tiny splash of water or broth. Once it is hot, pile it into your mounds, add fresh cheese to melt, and slide it into your rolls.
 
  • Low-Carb Option: If you are watching your carbs, you can easily skip the hoagie rolls entirely. This cheesy chicken and pepper mixture tastes amazing served over a bowl of cauliflower rice or tucked into crisp lettuce cups.
 
  • Easy Slicing: Don't forget to pop your chicken breasts into the freezer for about 15 minutes before cooking. It makes slicing them wafer-thin so much easier!