Description
These Chicken Philly Sandwiches feature tender, thinly sliced chicken breasts sautéed with colorful bell peppers and onions, seasoned with a smoky blend of spices, and topped with melted provolone cheese inside a soft hoagie roll. Ready in just 30 minutes, this comforting sandwich is perfect for a weeknight dinner or casual meal.
Ingredients
Scale
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 & Sauces
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Fats & Oils
- 2 tablespoons avocado oil, divided
Breads & Cheese
- 4 hoagie rolls
- 6 slices provolone cheese
Instructions
- Season Chicken: In a small bowl, combine smoked paprika, salt, cumin, dried oregano, and black pepper. Sprinkle this spice mix evenly over the thinly sliced chicken breasts, ensuring each piece is well-coated for maximum flavor infusion.
- 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 browned and no longer pink inside, approximately 5-6 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil. Sauté the thinly sliced onions, green bell peppers, and red bell peppers, stirring occasionally until softened and slightly caramelized, about 8-10 minutes.
- Add Garlic and Worcestershire Sauce: Stir in the minced garlic and cook for 30-45 seconds until fragrant. Then pour in the Worcestershire sauce to deglaze the skillet, scraping up any browned bits to add depth to the flavor.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir to combine well and cook together for an additional 2-3 minutes to meld the flavors.
- Melt Cheese: Lower the heat to low. Layer the provolone cheese slices on top of the chicken and vegetable mixture in the skillet. Cover the skillet with a lid and allow the cheese to melt smoothly, about 1-2 minutes.
- Assemble Sandwiches: Split the hoagie rolls and lay them open on plates. Divide the cheesy chicken and vegetable mixture evenly among the rolls. Serve immediately while hot and melty.
Notes
- You can substitute provolone cheese with mozzarella or Swiss cheese if preferred.
- For spicier sandwiches, consider adding sliced jalapeños when sautéing the vegetables.
- Using thinly sliced chicken ensures faster cooking and tender texture.
- If you want a healthier option, use whole wheat hoagie rolls.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated before serving.
- Worcestershire sauce adds umami but can be omitted or replaced with soy sauce for a different flavor profile.
