Chicken Philly Cheese-Steaks
These Chicken Philly Cheese-steaks bring you all of the deliciousness of the traditional Philly but with chicken swapped for the steak….plus a little something to give it some kick!
Who doesn’t love a Philly Cheese-steak?
You guys know what a traditional Philly Cheese-steak sandwich is…that wonderful steak topped with amazing onion, bell pepper, mushroom and provolone cheese….well forget ’em .
I know; I get it; it’s hard to do. They are nationally known. Seriously though…forget ’em. There’s a new Chicken Philly Cheese-steak on the menu and it is sure to be husband pleasing.
You simply use chicken, cut into small bite size chunks. Next comes the onions, mushrooms, bell peppers and peperoncini. Then we top it all off, and that means here comes the cheese. Now this is up for debate and everyone has a preference. Some people like to use pepper-jack or cheddar cheese but provolone cheese is the most authentic cheese for cheese-steaks, but hey, who am I to judge…
I am going to go out on a limb here and say that this Chicken Philly Cheese-Steak is my absolute all time FAVORITE sandwich. And judging from all of the feedback I have gotten from family and friends, it seems like it will be a huge hit with you guys as well!
But seriously, it would be no surprise because not only are they delicious, they are also incredibly easy to make at home. A perfect quick weeknight meal. So, seriously give them a try!
Scroll down for the recipe and Enjoy!
Chicken Philly Cheese-steak Sandwich
- 2 Tablespoon oil
- 2 Tablespoon butter
- 2 chicken breast thinly sliced and cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 bell peppers chopped
- 1 large onion thinly sliced
- 8 oz sliced Portobello mushrooms
- ½ cup deli-sliced peperoncini
- 12 slices Provolone Cheese
- 4 Hoagie Rolls
Preheat oven to 350°F.
Add oil and butter to a large skillet over high heat.
Add chicken to the skillet and with salt, pepper, garlic and onion powder; cook for 5 minutes stirring every minute.
Add bell peppers, onions, mushrooms and peperoncini; continue cooking, stirring occasionally and adjust heat to medium high when necessary.
Continue cooking for 15-20 minutes or until any liquid is absorbed and the mixture starts to really caramelize.
Spread mayo inside hoagie rolls and place 2 slice of cheese down the center.
Top with about a ½ cup of the chicken and veggie mixture down the middle.
Wrap each sub in aluminum foil.
Place subs on the oven rack for 10 minutes or until bread is warmed and cheese is melted.