Description
These Chicken Philly Sandwiches offer a delicious twist on the classic Philly cheesesteak, featuring tender, seasoned chicken cooked with sautéed onions and colorful bell peppers, all topped with melted provolone cheese and served in toasty hoagie rolls. Ready in just 30 minutes, this recipe is perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Vegetables and Oil
- 2 tablespoons avocado oil, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
Bread and 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 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 for about 5-6 minutes until browned and fully cooked through with no pink remaining inside. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil. Add sliced onions, green bell peppers, and red bell peppers. Stir occasionally and cook for 8-10 minutes until the vegetables are softened and slightly caramelized.
- 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 pan, enhancing the flavor of the sautéed vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir to combine well and cook for an additional 2-3 minutes to allow the flavors to meld together.
- Melt Cheese: Lower the heat to a gentle simmer and layer the provolone cheese slices on top of the chicken and vegetable mixture in the skillet. Cover with a lid and let the cheese melt completely, about 1-2 minutes.
- Assemble Sandwiches: Split the hoagie rolls open and place them on serving plates. Using a spatula, evenly distribute the cheesy chicken and vegetable filling into each roll, serving immediately while warm and melty.
Notes
- For a spicier kick, add some crushed red pepper flakes to the spice mixture.
- Substitute provolone cheese with mozzarella or American cheese if preferred.
- Use whole wheat hoagie rolls for a healthier option.
- Leftover filling can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave to preserve moisture and flavor.