One of our favorite hot sandwiches is a Philly Cheesesteak. I have seen chicken versions of this sandwich and even worked in a restaurant that served one, but until today, I hadn’t realized that I had never shared this sandwich with my family! They were always one of our most popular menu items and they didn’t seem to disappoint in our house either! To make the meat easier to slice, I popped it in the freezer for about an hour so that it could become slightly frozen. It makes it so much easier to get the nice thing strips that everyone wants in a Philly Cheesesteak. These juicy chicken sandwiches are sure to be back on our table again soon!
Chicken Philly Cheesesteaks
2 tablespoons olive oil
2.5 pounds chicken breast, slice as thin as possible
1 teaspoon kosher salt
1/2 teaspoon black pepper, fresh cracked
2 green bell peppers, julienned
1 small yellow onion, thin sliced
4 cloves garlic, fresh, minced
5 slices American cheese
5 slices provolone cheese
6 buns, hoagie-style
In a large saute pan with a lid, heat olive oil over medium-high heat until the oil is shimmering. Add the sliced chicken, salt, and pepper. Cook just until meat has slightly browned and it is cooked through. About 5 minutes. Add onion, peppers, and garlic. Stir to evenly distribute the peppers and onions in the chicken. Cover pan with the lid and let cook/steam until the peppers and onions are tender, about 10 minutes. Stir occasionally to avoid burning. Lay the cheese slices over the meat only overlapping slightly and being sure to cover as much area of the meat mixture as possible. Reduce heat to low and cover with the lid and let cook for 4 minutes or until the cheese is melted. Remove the lid, turn off the heat and use tongs to toss the meat and cheese together. Place the mixture into hoagie rolls and serve.