Chicken Cheesesteak Recipe

Prep and Slice

Trim excess fat from the chicken thighs. Slice each thigh thinly across the grain into 1/8–1/4-inch strips. Pat the strips dry with paper towels.

Season Chicken

Place sliced chicken in a bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tablespoon Worcestershire sauce. Toss to coat thoroughly and let sit while you cook the vegetables (5–10 minutes).

Cook Chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and foamy and the pan is hot, add the seasoned chicken in a single layer (work in two batches if necessary). Sear without moving for 1–2 minutes, then stir and continue cooking until no pink remains and the edges develop light browning, 3–5 minutes total. Pour in 1/4 cup chicken broth and scrape the browned bits from the pan; reduce the liquid until mostly evaporated, about 1–2 minutes. Transfer chicken to a plate and keep warm.

Slice Vegetables

While chicken rests, thinly slice the yellow onion and green bell pepper into strips. If using mushrooms, slice them thinly as well.

Caramelize Onions & Peppers

Using the same skillet over medium heat, add a little more oil if needed (about 1 tsp). Add the sliced onion and bell pepper, sprinkle 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Add the mushrooms in the last 3–4 minutes if using. Push the vegetables to one side of the pan.

Combine with Chicken

Return the cooked chicken to the pan with the vegetables. Toss to combine and heat through for 1–2 minutes so flavors meld. Taste and adjust seasoning if necessary.

Prepare Rolls

Split the hoagie rolls without cutting all the way through. Butter the cut sides lightly with the 2 tablespoons unsalted butter.

Toast Rolls (optional but recommended)

Place buttered rolls cut-side down in a clean skillet or on a griddle over medium heat and toast until golden brown, 1–2 minutes. Remove and set aside.

Melt Cheese Over Filling

Divide the chicken and vegetable mixture into four even portions in the skillet. Turn heat to low. Lay 1–2 slices of provolone over each portion (use more slices if you prefer heavier cheese coverage). Cover the skillet with a lid for 1–2 minutes until the provolone melts and becomes gooey.

Assemble Sandwiches

Using a spatula, scoop each cheesy chicken mixture onto the bottom of a toasted roll. Add hot cherry pepper relish or pickled peppers to taste and a smear of mayonnaise if using. Sprinkle chopped parsley over each for brightness.

Serve the Chicken Cheesesteaks hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat or under a broiler in an oven-safe dish until warmed and cheese re-melts.