Cheesy Chicken Philly Recipe

Thinly slice the chicken breasts across the grain into strips about 1/4 inch thick. If breasts are thick, halve them horizontally first. Combine garlic powder, onion powder, smoked paprika, 0.75 tsp salt and 0.5 tsp pepper in a small bowl and rub evenly over the chicken slices.

Slice the onion and bell peppers into thin strips (julienne) to yield about the listed cup measurements. If using mushrooms, slice them as well.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Mix mayonnaise and Dijon mustard in a small bowl; set aside.

Sauté onions and peppers

Heat a large skillet over medium heat. Add 1 tbsp butter and 1 tsp vegetable oil. When butter is melted and shimmering, add the sliced onion and bell peppers (and mushrooms if using). Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables are softened and lightly caramelized, about 8–10 minutes. Transfer vegetables to a bowl and keep warm.

Pan-sear seasoned chicken

Wipe the same skillet if burned bits are excessive; heat skillet over medium-high and add 1 tbs olive oil. Add the seasoned chicken strips in a single layer (work in two batches if necessary to avoid crowding). Cook without moving for 2 minutes to get a light sear, then stir and continue cooking until cooked through and lightly browned, about 3–4 more minutes (internal temperature 165°F/74°C). If you used mushrooms, you can cook them with the chicken in this step. Return the sautéed vegetables to the skillet, toss to combine and heat through for 1 minute.

Taste and adjust seasoning, adding a pinch of salt or pepper if needed. If you like a little kick, stir in 1 tsp hot sauce now.

Prepare rolls

Spread the mayo-Dijon mixture evenly on the cut sides of each hoagie roll. Lightly butter the outer sides of the rolls with the remaining 2 tbsp butter.

Toast rolls

Place the rolls buttered-side down on a skillet or griddle over medium heat and toast until golden, 1–2 minutes. Remove and set cut-sides up.

Fill and melt cheese

Divide the chicken and vegetable mixture evenly among the 4 rolls. Top each portion with two slices of provolone. Cover the skillet with a lid or an inverted baking sheet and place the filled sandwiches back on the warm skillet (or transfer to a 350°F/175°C oven) just until the cheese is fully melted, about 1–3 minutes.

Remove sandwiches from heat. If desired, sprinkle chopped parsley over the filling. Close the rolls, press lightly, slice in half, and serve immediately.

Leftovers: store components separately in an airtight container in the refrigerator for up to 3 days; reheat filling in a skillet and melt cheese on top when reassembling.