Chicken Cheese Steak Recipe

Prepare chicken

Slice the chicken breasts thinly across the grain into 1/8–1/4-inch strips. Pat the strips dry with paper towels.

Season chicken

In a bowl, toss the sliced chicken with 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.

Cook chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add half the chicken in a single layer (do not overcrowd). Sear for 2–3 minutes without moving to develop color, then stir and cook another 2 minutes until cooked through. Remove to a plate and repeat with remaining 1 tbs olive oil and chicken. Return all chicken to the pan, add 1 tbs Worcestershire sauce, toss to combine, then remove from heat and keep warm.

Slice vegetables

While chicken cooks, thinly slice the onion and green bell pepper. Clean and slice mushrooms. Mince the garlic.

Sauté vegetables

In the same skillet over medium heat, add a drizzle (about 1 tbs) of olive oil if needed. Add the onions and peppers, season lightly with a pinch of salt, and sauté for 4–5 minutes until softened. Add mushrooms and minced garlic and cook another 3–4 minutes until mushrooms are browned and vegetables are tender. If pan is dry, add a splash of water or 1/2 tbs butter to deglaze.

Combine with chicken

Return the cooked chicken to the skillet with the vegetables, stir to combine and heat through for 1–2 minutes so flavors meld. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Melt cheese

Reduce heat to low. Lay provolone slices over the chicken-vegetable mixture so they overlap. Cover the skillet with a lid for 1–2 minutes until cheese melts. Alternatively, transfer the mixture to an oven-safe dish, top with cheese and broil briefly (1–2 minutes) until melted and slightly bubbly.

Prep rolls

Split the hoagie rolls and spread softened butter on the cut sides. Toast the rolls in a hot skillet, under a broiler, or on a grill for 1–2 minutes until lightly browned and crisp.

If using mayonnaise, spread about 1/2 tbs (total 2 tbs divided) of mayo on the bottom half of each toasted roll for extra richness.

Use a spatula to pile an even portion of the cheesy chicken and vegetable mixture into each roll. Sprinkle with chopped fresh parsley if desired and serve immediately.