Description
This Chicken Philly Sandwich recipe offers a flavorful twist on the classic Philly cheesesteak by using tender, thinly sliced chicken breasts sautéed with bell peppers and onions, seasoned with a smoky spice blend, and topped with melted provolone cheese inside soft hoagie rolls. Ready in just 30 minutes, it’s a perfect, hearty meal for any day of the week.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken breasts, thinly sliced
Vegetables
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Oils and Dairy
- 2 tablespoons avocado oil, divided
- 6 slices provolone cheese
Bread
- 4 hoagie rolls
Instructions
- Season Chicken: In a small bowl, combine the smoked paprika, salt, cumin, dried oregano, and black pepper. Sprinkle this spice mixture evenly over the thinly sliced chicken breasts, making sure each piece is well-coated for maximum flavor.
- Cook Chicken: Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken slices and cook until they are browned and no longer pink in the center, approximately 5-6 minutes. Once cooked, remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the remaining 1 tablespoon of avocado oil. Add the sliced onions, green bell peppers, and red bell peppers. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 8-10 minutes.
- Add Garlic and Worcestershire Sauce: Stir in the minced garlic and cook for an additional 30-45 seconds until fragrant. Then add the Worcestershire sauce to deglaze the pan, picking up any browned bits to enhance the flavor.
- Combine Chicken and Vegetables: Return the cooked chicken back to the skillet with the vegetables. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
- Melt Cheese: Lower the heat to low. Arrange the provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet with a lid and let the cheese melt for 1-2 minutes until gooey and delicious.
- Assemble Sandwiches: Slice open the hoagie rolls and place them on plates or a serving platter. Using a spatula, spoon the cheesy chicken and vegetable mixture evenly into each roll.
- Serve: Serve immediately while the filling is hot and the cheese is perfectly melted for the best taste experience.
Notes
- Thinly slicing the chicken breasts ensures quick, even cooking and tender texture.
- Feel free to substitute provolone cheese with sliced mozzarella or American cheese as desired.
- To add a bit of heat, consider adding a pinch of red pepper flakes to the spice mixture.
- You can toast the hoagie rolls beforehand for extra crunch and texture.
- Leftover filling can be refrigerated for up to 3 days and reheated on stovetop or microwave.
