Chicken Cheesesteak With Provolone

This chicken cheesesteak brings together tender chicken breasts with vibrant bell peppers and onions, layered with melted provolone and a garlic aioli spread, all nestled inside toasted hoagie rolls for a satisfying and flavorful meal.

I first made this on a busy evening and loved how quickly it came together without sacrificing any flavor.

Ingredients

• 1 pound boneless skinless chicken breasts: which provide a lean protein base that cooks quickly and stays juicy
• 2 tablespoons olive oil or grapeseed oil: for searing the chicken and vegetables to develop rich flavor
• 2 tablespoons unsalted butter: which adds depth and helps caramelize the vegetables perfectly
• 1 yellow bell pepper: sliced or diced to add sweetness and color
• 1 red bell pepper: sliced or diced for a slight tang and vibrant contrast
• 1 yellow onion: sliced or diced to give a mild sharpness that mellows when cooked
• 8 slices provolone cheese: which melts smoothly and complements the chicken and veggies
• 4 hoagie rolls: sturdy enough to hold the filling without falling apart
• 1 batch garlic aioli or mayonnaise: for a creamy garlicky spread that enhances every bite
• All-purpose seasoning or a custom blend of salt black pepper garlic powder onion powder and paprika: to build a well-rounded savory profile using freshly ground spices always elevates the dish

Step-by-Step Instructions

Sauté the Chicken Evenly:

Lightly pound the chicken breasts to uniform thickness so they cook evenly. Season both sides generously with all-purpose seasoning or your spice blend.

Cook Chicken Thoroughly:

Heat the oil in a large skillet over medium-high heat. Cook the chicken for seven to nine minutes on each side until the internal temperature reaches 160 degrees Fahrenheit. Add one tablespoon of butter near the end for richness. Remove chicken to a plate and let it rest to retain juices.

Prepare the Vegetables:

Lower the heat to medium and add the remaining butter to the skillet. When melted add the sliced peppers and onion. Sprinkle approximately one teaspoon of seasoning over the vegetables. Sauté until the vegetables are tender and develop a deep caramelized color about five to seven minutes. Reduce heat to low.

Combine and Heat Through:

Slice or dice the rested chicken and return it to the skillet with the vegetables. Stir gently to combine and remove from heat.

Melt the Cheese:

Lay the provolone slices evenly over the chicken and vegetable mixture. Cover the skillet and allow the cheese to melt for three to five minutes creating a gooey topping.

Assemble the Sandwiches:

If desired toast the hoagie rolls to add texture. Spread garlic aioli or mayonnaise on both sides of each roll. Evenly distribute the chicken vegetable and cheese mixture among the rolls and serve immediately.

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Storage Tips

Keep the chicken pepper and onion mixture cooled completely before placing it in a sealed container. It can be refrigerated for two days or frozen for longer storage. Reheat gently on the stove to avoid drying out the chicken. Toast fresh hoagie rolls separately for best texture.

Ingredient Substitutions

You can swap provolone with mozzarella or cheddar if preferred for a different cheese experience. Use chicken thighs instead of breasts for a juicier option but adjust cooking time. Bell peppers can be replaced with sautéed mushrooms or zucchini for a variation on the vegetable mix.

Serving Suggestions

Pair this sandwich with a crisp green salad or simple coleslaw for a refreshing contrast. Crispy oven fries or sweet potato wedges complement the rich flavors well. Add pickles or hot sauce for extra zing if desired.

Cultural Context

This sandwich is a riff on the classic Philly cheesesteak traditionally made with thinly sliced beef. Using chicken and fresh vegetables lightens it up and adds a fresh dimension while keeping the spirit of a hearty melted cheese sandwich intact. It reflects the American love for creative handheld meals that are both comforting and quick.

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Common Recipe Questions

→ How should the chicken be prepared for even cooking?

Lightly pound the chicken breasts to an even thickness to ensure they cook uniformly and remain juicy.

→ What is the best way to melt the provolone cheese?

Cover the chicken and vegetables with provolone slices, place a lid on the skillet, and let the cheese melt gently over low heat for 3–5 minutes.

→ Can I use other types of cheese?

Yes, cheeses like mozzarella or cheddar can be used, but provolone offers a creamy melt and mild flavor that complements the peppers well.

→ How do I store leftovers to maintain freshness?

Store the chicken, vegetable, and cheese mixture in an airtight container in the refrigerator for up to two days.

→ What type of bread works best for this sandwich?

Toasted hoagie rolls provide a sturdy, slightly crusty base that holds the filling well without becoming soggy.

→ Can I substitute garlic aioli with another spread?

Mayonnaise or a flavored mayo spread can be used as an alternative to garlic aioli for similar creaminess and moisture.