Chicken Philly Cheesesteak
A classic chicken cheesesteak sandwich is the perfect lunch to make from your own kitchen. A soft hoagie roll, loaded with tender chicken and sauteed veggies, topped with melted cheese. See how easy it is to make this restaurant classic at home, and even better.
Ingredients
- 3/4 lb chicken breast thinly sliced
- 6 oz mushrooms sliced
- 1/2 green pepper thinly sliced
- 1/2 large onion thinly sliced
- 2 tsp oil
- 1 Tbsp unsalted butter
- 1 garlic clove minced
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground paprika
- 4 oz provolone cheese sliced
- 2 hoagie rolls sandwich rolls
- mayo optional
Instructions
- Prepare the chicken. Thinly slice the chicken breasts and set aside.
- Cook veggies. Heat a large skillet, then add the sliced mushrooms, peppers, and onion with oil and butter. Sauté over high heat until the vegetables are slightly tender, then remove from the skillet.
- Cook chicken. To the same skillet, add the sliced chicken and saute until cooked through. Once the chicken is cooked, add the vegetables back to the pan.
- Season. Add minced garlic and seasoning to the pan and toss. Turn the heat down to low.
- Cheese. Top the chicken with slices of provolone cheese, cover the pan with a lid, and let the cheese melt.
- Toast bread. Slice the hoagie buns and toast until golden. Spread a layer of mayo on each side.
- Assemble. Divide the cheesy chicken and veggies between the buns with the cheese facing up. Close the hoagies, slice, and enjoy!
Notes
- Prep the ingredients. Thinly slice the chicken and vegetables into similar-sized pieces so every bite has the perfect mix of filling.
- Cook over high heat. Quickly sautéing the chicken and veggies over high heat gives the filling great flavor with a slightly smoky finish.
- Storage. Wrap the sandwiches tightly and store them in the refrigerator for up to 2 days.
- Reheat. Enjoy cold or warm them in the air fryer until hot and the cheese is melted.