Chicken Cheesesteak With Peppers

This chicken cheesesteak brings together all the classic flavors of the Philly original with a lighter twist. Juicy chicken, golden sautéed onions and peppers, plenty of melty provolone, and a swipe of creamy garlic aioli load up a crispy toasted hoagie roll for a sandwich that fills you up and—no exaggeration—disappears fast at our table.

I first made this when everyone was bored of standard chicken recipes and now it turns into a family dinner race—no one ever leaves a scrap behind.

Ingredients

• Boneless skinless chicken breasts: thick and freshly trimmed cook up juicy plus easy to slice thin for the filling
• All purpose seasoning or homemade blend: including salt black pepper garlic powder onion powder and paprika lets you make the flavor as bold as you want
• Olive oil or grapeseed oil: for searing the chicken and adding a subtle savory note
• Unsalted butter: brings classic richness to both meat and veggies
• Yellow and red bell peppers: use firm glossy peppers for natural sweetness and vibrant color
• Yellow onion: a medium size onion with golden skin gives a mild sweet flavor that softens perfectly
• Provolone cheese slices: creamy full flavor cheese that melts into perfect gooeyness
• Hoagie rolls: bakery fresh rolls offer a crisp outside while staying pillowy inside just right for holding all the fillings
• Garlic aioli or regular mayo: creamy and tangy for extra flavor homemade aioli makes a big difference

Step-by-Step Instructions

Prepare and Tenderize Chicken:

Place boneless skinless chicken breasts between sheets of parchment lightly pound with a meat mallet until evenly thick this makes for juicy tender slices that cook evenly every time

Season the Chicken:

Coat both sides thoroughly with your blend of all purpose seasoning press it in well so every piece soaks up those flavors for bold bites throughout

Sear the Chicken:

Heat olive or grapeseed oil in a large skillet over medium high lay the chicken breasts in and cook undisturbed for seven to nine minutes per side until golden and fully cooked through to one hundred sixty degrees Fahrenheit slip in a tablespoon of unsalted butter near the end for extra richness then set chicken on a plate to rest

Sauté the Vegetables:

Lower skillet heat to medium add the remaining butter once melted place sliced onions and bell peppers in sprinkle more seasoning cook for five to seven minutes stirring often until veggies soften and get a little color around the edges

Slice and Mix:

Slice rested chicken crosswise into thin strips return it to the skillet mix well with peppers and onions so every bite picks up flavor turn the heat off

Melt the Cheese:

Drape provolone slices over the hot chicken and vegetables cover with a lid let sit for three to five minutes so cheese fully melts and blankets the filling

Build Your Sandwiches:

Toast hoagie rolls if you like for crunch and warmth spread inside with garlic aioli or mayo mound the cheesy chicken and veggie mixture into each roll serve hot and enjoy every gooey bite

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I am completely hooked on how the provolone melts and stretches through the peppers and chicken every time and my dad always insists on scraping every last molten bit out of the pan even before grabbing his sandwich

Storage Tips

Store any extra chicken pepper and onion mixture in a tightly sealed container in the fridge for up to two days. To reheat sprinkle a little water over the top and microwave gently or rewarm in a skillet so the cheese melts again. Sometimes I even use leftovers for a next day quesadilla or toss into a salad for lunch.

Ingredient Substitutions

Swapping provolone for mozzarella or pepper jack gives a different flavor spin and still keeps things melty. Turkey breast can work just like chicken for the filling. For a vegetarian twist go with strips of roasted portobello mushrooms. If you have whole wheat rolls or even flatbread those will soak up the flavors just as well.

Serving Suggestions

Serve these sandwiches with a tangy green salad or crispy baked potato wedges for a comforting meal. You can also toss shredded lettuce or thin raw onion inside the roll just before serving to add crunch and freshness—the contrast is always a crowd pleaser in my house.

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Cultural Context

Traditional cheesesteaks started in Philadelphia with shaved beef and molten cheese but swapping in chicken and extra veggies is a home cook’s way of making it lighter and fresher. I have always loved how classic recipes evolve and take on new forms in different kitchens so every cook adds their own twist to comfort food.

Recipe FAQs

→ What type of chicken works best for this sandwich?

Boneless, skinless chicken breasts are ideal as they cook evenly, stay juicy, and slice easily into tender strips.

→ Can I use other cheeses besides provolone?

Yes, mozzarella, cheddar, or pepper jack all melt nicely and add different flavor profiles to the filling.

→ How do I ensure the chicken stays tender?

Lightly pounding the chicken breasts to an even thickness helps cook them evenly and keeps the texture juicy and tender.

→ Is it necessary to toast the hoagie rolls?

Toasting adds a satisfying crunch and warmth, but soft rolls can also be used based on personal preference.

→ What can I substitute garlic aioli with?

Regular mayonnaise works well as a creamy base; you can also add mustard or hot sauce for extra flavor.

→ How should leftovers be stored?

Keep extra chicken, vegetables, and cheese mixture in an airtight container in the fridge for up to two days, reheating gently before serving.