Chicken Philly Hero Recipe

Prep the chicken

Slice the chicken breasts thinly across the grain into 1/8–1/4-inch strips. Pat dry with paper towels and season with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried oregano. Toss to coat evenly.

Cook aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the sliced onion and green bell pepper with a pinch of salt. Sauté, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the minced garlic in the last minute and cook until fragrant.

Cook the chicken

Push the vegetables to one side of the skillet (or remove to a plate temporarily). Add the remaining 1 tablespoon olive oil to the pan and increase heat to medium-high. Add the seasoned chicken strips in a single layer (work in batches if needed) and cook without moving for 1–2 minutes to get some browning, then stir and cook until no longer pink, about 3–4 minutes total. Sprinkle the Worcestershire sauce over the chicken, stir to combine.

Combine and finish

Return vegetables to the chicken if you removed them. Pour the chicken broth into the skillet and stir, scraping up any browned bits. Reduce heat to medium and simmer 2–3 minutes until most of the liquid has reduced but mixture is still moist. Taste and adjust seasoning with remaining 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano if needed.

Assemble with cheese

Divide the chicken and vegetable mixture evenly between the two hoagie rolls. Top each portion with 3 slices of provolone, arranging them to cover the filling. Cover the skillet with a lid (or transfer sandwiches to a baking sheet and place under a broiler) and heat until the cheese is melted, about 1–2 minutes in the skillet or 1–3 minutes under a broiler—watch closely to avoid burning.

Toast the rolls

While melting the cheese, split the hoagie rolls and butter the cut sides with the softened butter. Toast buttered sides in a separate skillet over medium heat until golden and crisp, about 1–2 minutes, or toast under the broiler for 30–60 seconds.

Finish and serve

Place the hot, cheesy chicken mixture onto the toasted roll bottoms, add optional mayonnaise or hot sauce if using, top with roll lids, and serve immediately. Garnish with chopped parsley or sliced banana peppers if desired.

If using mayonnaise and hot sauce, mix them together and spread on the roll before adding the filling. Add banana peppers or pickles on top of the melted cheese for extra tang; sprinkle chopped parsley over the sandwich just before serving.