Chicken Philly Cheesesteak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken breasts
02 -
2 green bell peppers
03 -
1 large yellow onion
04 -
1 pound fresh mushrooms
05 -
8 ounces sliced provolone cheese
06 -
6 hoagie rolls
07 -
2 tablespoons cooking oil
08 -
1 tablespoon salt
09 -
1 teaspoon freshly ground black pepper
# Instructions:
01 -
Start by slicing your chicken breasts into thin, even strips. Cut the bell peppers lengthwise into long strips, slice the onion into half-moon shapes, and chop the mushrooms into bite-sized chunks.
02 -
Heat the oil in a large skillet over medium-high heat. Toss in the onions first and sauté them until they turn golden and fragrant, then transfer them to a plate. Using the same pan, cook the bell peppers until they soften and get some nice color, then set those aside too. Finally, sauté the mushrooms until they're golden brown and tender, then remove them from the skillet.
03 -
In the same skillet, add your chicken strips and cook them until they're beautifully golden brown and cooked through. Once the chicken is ready, add all your cooked vegetables back into the pan. Sprinkle everything with salt and pepper, giving it a good toss to mix.
04 -
Layer the provolone cheese slices over the chicken and veggie mixture. Turn the heat down to low and let everything sit undisturbed until the cheese completely melts into a gooey, delicious topping.
05 -
Split your hoagie rolls open and generously fill them with the cheesy chicken mixture. Serve these sandwiches right away while the cheese is still warm and melted. Dig in and enjoy!
# Notes:
01 -
These sandwiches are best enjoyed immediately while the cheese is hot and melty.
02 -
You can customize the vegetables based on your preferences - try adding jalapeños for a spicy kick or using white mushrooms instead.