Philly Cheese & Chicken Sandwich
A quick and satisfying Philly-style chicken sandwich loaded with peppers, onions, and melted provolone.
Equipment
- Large Skillet
- Baking Sheet
- Tongs or spatula
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken breasts sliced into strips
- 1 tablespoon canola oil
- 1 teaspoon dried oregano optional
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 1 red bell pepper cored, seeded, and sliced into strips
- 1 green bell pepper cored, seeded, and sliced into strips
- 1 sweet onion thinly sliced
- 4 slices 2% provolone cheese
- 4 4-inch crusty wheat rolls
Instructions
- Preheat the oven to 475°F (246°C).
- Season the chicken strips with kosher or sea salt, black pepper, and dried oregano (if using).
- Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the seasoned chicken and brown on both sides, about 4–6 minutes total depending on thickness.
- Add the sliced red bell pepper, green bell pepper, and thinly sliced sweet onion to the skillet with the chicken and continue cooking, stirring occasionally, until the vegetables are tender and the chicken is cooked through, about 6–8 more minutes.
- Place the split rolls open-side up on a baking sheet. Divide the cooked chicken and pepper-onion mixture evenly among the rolls.
- Top each sandwich with one slice of provolone. Place the baking sheet in the preheated oven and heat until the cheese is melted, about 2–4 minutes.
- Remove from the oven and close the sandwiches. Serve immediately.
Notes
- Oregano is optional and can be omitted if preferred.
- Use 2% provolone slices or any provolone available.
- Adjust salt and pepper to taste.