Chicken Philly Cheesesteak
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
583 kcal
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Course
Main Course
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Cuisine
American
Chicken Philly Cheesesteak
Description
This recipe begins by sautéing sliced green and red bell peppers with onions in oil and butter until tender. The chicken, thinly sliced and seasoned with Italian seasoning, salt, and pepper, is cooked in the same pan, seared to develop juices, then chopped into smaller pieces while cooking through. Afterward, the peppers and onions return to the pan, topped with provolone slices that melt under a lid, creating an even, creamy layer.
The bread rolls are toasted before assembling the sandwich to add texture and prevent sogginess. The finished sandwich balances the savory flavors of seasoned chicken and sweet-sautéed peppers and onions, complemented by melted cheese. Best served immediately while warm, these sandwiches provide a satisfying handheld meal.
Leftovers can be stored in an airtight container for 3-4 days and reheated gently to maintain moisture without drying out.
Ingredients
- 1 1/2 pound chicken breast thinly sliced against the grain
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 white onion sliced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 lices provolone cheese
- 4 hoagie roll
- 1 Tbsp avocado oil
- 1 Tbsp butter
Instructions
- Preheat a large skillet or griddle over medium high heat (approximately 400 degrees F).
- Add the oil and butter to the middle of the griddle or skillet. Spread it around so that it can melt.
- Add the peppers and onions to the skillet or griddle. Toss them to coat them in the oil and butter. Sauté for 3-5 minutes until peppers are cooked to your preference.
- Remove them from the griddle or skillet to a separate plate.
- Add the chicken to the same griddle or skillet. Spread it out to a thin layer. Season with the Italian seasoning, salt and pepper. Let the chicken sear for 3-5 minutes until the juices start to flow. Flip and then use your spatula to chop into smaller pieces. Continue cooking the chicken until is cooked through (2-3 more minutes).
- Then add the peppers and onions back into the same pan or on the griddle. Top the chicken and peppers with onions with the sliced cheese. Cover with a lid and allow the cheese to melt.
- Toast the hoagie rolls.
- Use a spatula to scoop and lift the cheesy chicken and veggie mixture onto each of the toasted hoagie rolls.
- Serve immediately while warm and enjoy!
Notes
- Avocado oil works well for sautéing, but vegetable, canola, or coconut oil are suitable substitutes.
- Serve the sandwiches immediately while warm for best texture and flavor.
- Store leftover sandwiches in an airtight container for up to 3-4 days and reheat gently to avoid drying the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 52g | 104% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1083mg | 45% |
| Potassium | 847mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1525IU | 31% |
| Vitamin C | 66mg | 73% |
| Calcium | 324mg | 32% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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