Description
These Chicken Cheese Steak Sandwiches offer a delicious and quick twist on the classic Philly-style sandwich, featuring tender sliced chicken breasts sautéed with caramelized onions and bell peppers, seasoned with garlic powder and paprika, then topped with melted provolone cheese and served in toasted hoagie rolls. Perfect for a satisfying main course that’s ready in under 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Bread and Cheese
- 4 hoagie rolls
- 8 slices provolone cheese
Instructions
- Prepare the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell peppers and cook for 5–6 minutes until they soften and become slightly caramelized, developing a rich flavor.
- Cook the chicken: Push the cooked vegetables to one side of the skillet. Add the thinly sliced chicken breasts to the empty side. Season the chicken with garlic powder, paprika, salt, and black pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is browned and thoroughly cooked.
- Combine chicken and vegetables: Mix the chicken and sautéed vegetables together evenly in the skillet to combine the flavors.
- Add the cheese: Divide the chicken and vegetable mixture into 4 portions in the skillet. Place 2 slices of provolone cheese over each portion and let it melt slightly from the residual heat.
- Assemble the sandwiches: Using a spatula, carefully lift each cheesy chicken portion and transfer it into a hoagie roll. Serve each sandwich warm for the best flavor and texture.
Notes
- For a different cheese flavor, substitute provolone with white American cheese or mozzarella.
- Add a spicy kick by including sliced jalapeños or a dash of hot sauce while cooking the chicken and vegetables.
