Philly Chicken Recipe

Prep the ingredients: slice chicken into thin strips, onion and bell pepper into thin strips, and mushrooms; mince garlic.

Season chicken with 0.5 tsp kosher salt and 0.25 tsp black pepper.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken in a single layer and cook until just cooked through, about 4–5 minutes. Transfer to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil. Add onion, pepper, and mushrooms; sauté until softened and lightly caramelized, about 5–7 minutes. Add garlic in the last 30 seconds.

Return the chicken to the skillet with the vegetables. Stir to combine and season with remaining salt and pepper to taste.

Top the mixture with provolone slices and cover the pan to melt the cheese, 1–2 minutes.

Toast the hoagie rolls in a separate skillet or under a broiler, brushing lightly with butter until golden.

Assemble sandwiches: distribute the cheesy chicken mixture evenly into the rolls and serve hot.