Easy Chicken Philly Steaks: Quick Weeknight Meal (Print Version)

Whip up easy chicken Philly cheese steaks at home! Tender chicken, sautéed veggies, and melty cheese make a quick, satisfying weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains meat, dairy, gluten

# Ingredients:

→ Main Components

01 - 1.5 lbs boneless, skinless chicken breasts, thinly sliced
02 - 1 yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 8 oz cremini or white button mushrooms, sliced (optional)
05 - 4 good quality hoagie rolls

→ Aromatic & Flavor Base

06 - 2 tbsp olive oil, divided
07 - 3 cloves garlic, minced
08 - 1 tsp smoked paprika
09 - Salt to taste
10 - Black pepper to taste

→ Cheesy Finish

11 - 8-12 slices provolone cheese

→ Hoagie Essentials

12 - 2 tbsp butter, softened (for rolls)

# Instructions:

01 - First things first, let's get organized! I always start by thinly slicing my chicken breasts against the grain. This makes them super tender and quick to cook. Then, I slice my yellow onion and green bell pepper into thin strips. If I'm using mushrooms, they get sliced too. I like to have everything prepped and ready to go before I even turn on the stove; it just makes the whole cooking process so much smoother. Honestly, I used to just chop as I went, but that always led to something burning while I was distracted. Learn from my chaos!
02 - Heat a generous drizzle of olive oil in a large skillet or cast-iron pan over medium-high heat. Toss in those sliced onions, bell peppers, and mushrooms (if you're using them!). Sauté them until they're tender-crisp and the onions start to get a little translucent, maybe even a bit golden. This usually takes about 5-7 minutes. Don't rush this step; those softened veggies are the heart of your easy chicken Philly cheese steaks! I always make sure they're nicely softened before moving on, because no one likes crunchy bell pepper in their cheesesteak, right?
03 - Push the sautéed veggies to one side of the pan. Add a little more olive oil to the empty side, then add your thinly sliced chicken. Season the chicken generously with salt, black pepper, and that lovely smoked paprika. Stir and cook the chicken until it's no longer pink and is nicely browned, breaking it up with your spoon as it cooks. This usually takes another 5-7 minutes. This is where the magic starts to happen, and your kitchen will smell amazing! Don't overcrowd the pan, or the chicken will steam instead of sear—a mistake I've made too many times.
04 - Once the chicken is cooked, mix it in with the sautéed veggies. Stir in the minced garlic and cook for another minute until it's fragrant. Give everything a good stir to combine all those incredible flavors. Taste it! This is your chance to adjust the seasonings. Does it need a little more salt? A dash more pepper? Trust your taste buds. This mixture is the delicious core of your easy chicken Philly cheese steaks, so make sure it's just right for you.
05 - Now for the best part! Divide the chicken and veggie mixture into individual portions in the pan (or keep it all together, your call!). Lay 2-3 slices of provolone cheese over each portion. Reduce the heat to low, cover the skillet with a lid, and let the cheese melt for 1-2 minutes until it's gooey and perfectly draped over the chicken. Resist the urge to peek too much; that lid traps the heat and makes the cheese wonderfully melty. Sometimes I even add a tiny splash of water to the pan before covering to create a little steam, it helps the cheese melt even better!
06 - While the cheese is melting, lightly butter the insides of your hoagie rolls. You can toast them in a separate pan, under the broiler, or in a toaster oven until they're golden brown and slightly crispy. Once the cheese is melted and bubbly, carefully scoop the cheesy chicken and veggie mixture into the toasted hoagie rolls. Serve immediately! The smell alone is enough to make you hungry, and that first bite of warm, melty, savory easy chicken Philly cheese steaks in a toasted roll? Pure bliss. Enjoy your creation!

# Notes:

01 - Don't overcrowd the pan when cooking the chicken; it'll steam instead of sear, and we want that lovely browning.
02 - Leftovers of the chicken mixture are great for meal prep, but toast your hoagie rolls fresh for the best texture.
03 - If you don't have provolone, Monterey Jack or a mild cheddar works surprisingly well for a different, yet delicious, melt.
04 - For that extra crunch and warmth, always toast your hoagie rolls just before filling them; it makes all the difference!

# Equipment Needed:

01 - Large skillet or cast-iron pan
02 - sharp knife
03 - cutting board
04 - spatula

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 35-40g

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