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Close up of a Chicken Philly Cheese Steak showing the stretchy textures of melted white provolone cheese and seared chicken. (Chicken Philly Cheese Steak)

Chicken Philly Cheese Steak: The Ultimate Cheesy, Charred, and Toasted Guide

A restaurant-quality Chicken Philly Cheese Steak featuring thinly sliced seared chicken, caramelized onions, and blistered green peppers, all smothered in melted provolone cheese on a toasted hoagie roll with aromatic oregano and black pepper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs (680g) Chicken Breast Thinly sliced against the grain
  • 1 large (200g) White Onion Sliced into thin strips
  • 2 medium (240g) Green Bell Peppers Sliced into strips
  • 8 slices Provolone Cheese Mild or sharp
  • 4 large Hoagie Rolls Split and toasted
  • 3 tbsp (45ml) Vegetable Oil Divided use
  • 1 tsp (1g) Dried Oregano For garnish
  • 1/2 tsp Cracked Black Pepper To taste

Equipment

  • 1 Large Cast-Iron Skillet Essential for high-heat searing.
  • 1 Wide Spatula Used for flipping the meat and cheese into the roll.

Method
 

Preparation
  1. Thinly slice the chicken, onions, and peppers. Season the chicken with salt and pepper.
  2. Heat 2 tbsp oil in a skillet. Sauté onions and peppers until softened and slightly blistered. Remove from pan.
  3. Add remaining oil and sear chicken on high heat until golden-brown charred edges appear. Toss with vegetables.
  4. Divide mixture into 4 mounds. Top with provolone and cover to melt until gooey.
  5. Place toasted hoagie rolls over the mounds and flip. Garnish with oregano and black pepper.

Notes

Freeze chicken for 20 mins for easier thin slicing.
Use a lid to trap steam and melt the cheese faster.