Philly Chicken Or Steak Recipe

Trim and prepare protein

If using chicken thighs, pat dry and trim excess fat. If using steak, slice very thinly across the grain into 1/8"–1/4" strips. Place the protein in a bowl or a resealable bag.

Make marinade

In a small bowl combine minced chipotle peppers in adobo (2 tbs), lime juice (2 tbs), olive oil (2 tbs), minced garlic (2 cloves), ground cumin (1 tsp), smoked paprika (1 tsp), kosher salt (1.5 tsp) and black pepper (1/2 tsp). Mix until uniform.

Pour the marinade over the protein and toss to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Prepare vegetables

While protein marinates, slice the yellow onion and bell peppers thinly and slice mushrooms if using.

Sauté vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs butter or olive oil. When hot, add the sliced onion, green and red peppers and mushrooms. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 8–10 minutes. Transfer vegetables to a bowl and keep warm.

Sear protein

Wipe the skillet if it has too much fond from the vegetables or use a second large skillet. Heat 1–2 tbs olive oil over high heat until shimmering. Remove protein from marinade, letting excess drip off. Add protein in a single layer (you may need to work in batches to avoid overcrowding). Cook chicken thighs 4–5 minutes per side until internal temperature reaches 165°F / 74°C and edges are nicely charred; thin-sliced steak will take 2–3 minutes per side for medium doneness. Stir once or twice for even browning and to break up bigger pieces.

After cooking each batch, return all protein to the pan and toss with any accumulated juices for 1 minute. Lower heat to medium.

Combine with vegetables

Add the sautéed vegetables back into the skillet with the cooked protein and toss to combine and reheat for 1–2 minutes so flavors meld.

Add cheese

Divide the mixture into four portions in the skillet. Top each portion with a slice (or two) of provolone. Cover the skillet with a lid or tent with foil for 1–2 minutes until the cheese melts.

Toast rolls

Preheat broiler to high (or use a clean skillet). Split hoagie rolls and brush cut sides with melted butter (2 tsp). Toast under the broiler 1–2 minutes until golden and crisp, watching carefully to avoid burning. Alternatively, toast cut sides in a hot skillet, buttered side down, until golden.

Make chipotle cream

While protein finishes, whisk together 1/4 cup mayonnaise, 2 tbs sour cream or Greek yogurt, 1 tsp finely minced chipotle in adobo, 1 tsp lime juice and 1 tsp honey (if using). Taste and adjust salt (about 1/8 tsp) or chipotle level to preference.

Assemble sandwiches

Spread chipotle cream on both cut sides of each toasted roll. Using a spatula, load each roll with a generous portion of the cheesy chipotle chicken/steak mixture. Serve immediately.

Serve 4 sandwiches hot. Offer extra chipotle cream, pickled jalapeños, or hot sauce on the side if desired.

Leftovers: Refrigerate cooled filling in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen.