Chicken Philly Cheesesteaks

Nuvita Biscuits


  • 1 pound chicken breast, boneless and skinless, thinly sliced
  • 2 tablespoons vegetable oil
  • Coarse salt and ground pepper to taste
  • 1 green bell pepper (ribs and seeds removed), thinly sliced
  • 1 large sweet onion, halved and thinly sliced
  • 1 cup white button mushroom, sliced
  • 4 garlic cloves, thinly sliced
  • 6 ounces sliced provolone cheese
  • 4 soft hoagie rolls, split lengthwise
  • 1/4 cup unsalted butter


Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

Meanwhile, while chicken is broiling, heat a large skillet over high heat. Toss together peppers, onion, mushrooms, garlic, and remaining tablespoon oil. Add to skillet, tossing occasionally, until crisp-tender and slightly caramelized, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with butter ; fill with chicken and vegetables. Serve immediately.


Recipe Comments

  1. posted by rndmaktn on Mar 18, 2013

    last October while staying with a friend in O.C.N.J. i ate a Philly cheesesteak with provolone instead of American cheese. i was skeptical at first but it was GREAT. i now make my chicken cheesesteaks (also known as chicken spedies) sandwiches with provolone. does anyone else like provolone on their cheesesteaks?

    PS: don’t mention that cheese wiz crap that they do in South Philly or i’ll report you for cheesesteak abuse!!!!

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