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Cheesy Chicken Philly Cheese Steaks For Busy Weeknights With Browned Chicken And

Cheesy Chicken Philly Cheese Steaks for Busy Weeknights

Cheesy Chicken Philly Cheese Steaks for Busy Weeknights pair browned chicken, tender peppers and onions, and melted provolone on toasted rolls.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 374
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts thin strips
  • 1 medium yellow onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1 tablespoon olive oil for skillet
  • 1 teaspoon Worcestershire sauce for finishing
  • 1/2 teaspoon garlic powder for seasoning
  • 1/2 teaspoon kosher salt fine grain
  • 1/4 teaspoon black pepper freshly ground
  • 4 slices provolone cheese thin slices
  • 4 small hoagie rolls split lengthwise

Equipment

  • 12-Inch Skillet
  • Cutting board
  • Chef'S Knife
  • Instant-Read Thermometer
  • Skillet Lid

Method
 

  1. Heat a large skillet over medium-high. Toast the rolls cut-side down for 1 to 2 minutes, then set aside.
  2. Pat the chicken dry. Season it evenly with the garlic powder, salt, and black pepper.
  3. Add the olive oil to the hot skillet and arrange the chicken in one layer.
  4. Sear the chicken undisturbed for 2 minutes. Stir and cook for 3 to 4 minutes more, until browned and 165°F, then transfer it to a plate.
  5. Add the onion and bell pepper. Cook for 6 to 7 minutes, stirring occasionally, until tender with browned edges.
  6. Return the chicken to the skillet and add the Worcestershire sauce. Toss for 1 to 2 minutes, until hot and the skillet looks nearly dry.
  7. Divide the filling into four piles. Top each with provolone, cover, and cook for 1 to 2 minutes, until melted.
  8. Fill the toasted rolls with the chicken mixture and serve immediately.

Notes

Refrigerate the filling separately from the rolls for up to 3 days. Reheat it gently in a covered skillet, then add fresh cheese if needed. The filling can be frozen for up to 2 months, although the peppers and onions will soften slightly after thawing.