Chicken Cheesesteak Recipe

Partially freeze and slice

Place the chicken breasts in the freezer for 20–30 minutes to firm slightly (this makes thin slicing easier). Using a sharp knife, slice the chilled breasts thinly across the grain into long, thin strips (about 1/8–1/4 inch thick).

Marinate

Put the sliced chicken in a bowl. Add 1 tablespoon olive oil, Worcestershire sauce, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat thoroughly and let sit while you prepare the vegetables (10–15 minutes).

Slice vegetables

Peel and thinly slice the yellow onion. Core, seed and thinly slice the green bell pepper. Clean mushrooms with a damp towel and slice them thinly.

Sauté vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When butter is melted and shimmering, add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the sliced mushrooms, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and continue cooking until mushrooms release moisture and vegetables are nicely caramelized, about 4–6 more minutes. Transfer the cooked vegetables to a bowl and keep warm.

Cook chicken

Return the same skillet to medium-high heat and add the remaining 1 tablespoon unsalted butter. When melted, add the marinated chicken in a single layer (work in two batches if needed to avoid crowding). Let the chicken sear without moving for 1–2 minutes, then stir/flip and cook until no longer pink and edges are browned, about 4–5 minutes total per batch. Sprinkle the cooked chicken with an additional 1/4 teaspoon salt and 1/4 teaspoon black pepper if desired.

Finish with vegetables

Lower heat to medium and add the cooked vegetables back to the skillet with the chicken. Stir to combine and cook together 1–2 minutes so flavors meld. Taste and adjust seasoning. If you want more depth, add a splash (about 1 teaspoon) of Worcestershire sauce while combining.

Prepare rolls

Split the hoagie rolls lengthwise, leaving a hinge if you like. Spread about 1/2 tablespoon unsalted butter on each cut surface. Optional: spread 1 tablespoon mayonnaise inside each roll for creaminess.

Toast rolls

Place the buttered rolls butter-side down in a clean skillet over medium heat and toast until golden, about 1–2 minutes. Remove and set aside.

Portion and top with cheese

Divide the chicken-and-vegetable mixture into 4 equal portions in the skillet or on a baking sheet. Pile each portion into the toasted rolls, or for easier melting, place the portions on a sheet pan, top each mound with 2 slices of provolone, and cover the pan with foil or place under a hot broiler for 1–2 minutes until the cheese melts and becomes bubbly. If using the skillet, place provolone directly on the chicken in the skillet, cover with a lid for 30–60 seconds until it melts, then transfer into the rolls.

Assemble the sandwiches by closing the rolls over the cheesy chicken mixture. Serve hot. Offer optional condiments (hot sauce or extra mayonnaise) at the table.