Description
Juicy strips of chicken, sautéed peppers and onions, and melty provolone cheese tucked into a warm hoagie roll—this Chicken Cheesesteak recipe is quick, easy, and totally satisfying. Perfect for a weeknight meal or game-day favorite.
Ingredients
- Boneless Skinless Chicken Thighs or Breasts: 1 ½ pounds, thinly sliced
- Green Bell Pepper: 1, thinly sliced
- Red Bell Pepper: 1, thinly sliced
- Yellow Onion: 1 large, thinly sliced
- Garlic Powder: ½ teaspoon, for flavor
- Salt and Pepper: to taste
- Olive Oil: 2 tablespoons, for sautéing
- Provolone Cheese: 6–8 slices, melty and mild
- Hoagie Rolls: 4, split and toasted if desired
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté peppers and onions for 5–7 minutes until softened. Remove and set aside.
- Add more oil if needed. Sauté sliced chicken with garlic powder, salt, and pepper until fully cooked and golden, about 6–8 minutes.
- Return vegetables to the pan and mix with chicken. Lay provolone slices over the top, reduce heat, and cover until cheese melts.
- Toast hoagie rolls if desired. Fill with hot chicken and cheese mixture.
- Serve immediately with optional toppings like hot sauce or mayo.
Notes
- Thinly slice chicken for even cooking and best texture.
- Melt the cheese directly in the pan for even coverage.
- Use different cheeses or add mushrooms for variety.
Nutrition
- Serving Size: 1 sandwich
- Calories: 510
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg