Ingredients
Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), thinly sliced against the grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
Vegetables & Flavorings
- 1 large yellow onion, thinly sliced
- 2 bell peppers (green and red), thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning (optional)
- 1 teaspoon olive oil
- Pinch of kosher salt for vegetables
Cheese & Bread
- 6–8 slices provolone cheese (or white American cheese)
- 4 hoagie rolls, split (lightly toasted, optional)
- Optional spreads: garlic-herb mayo, Dijon mustard, or a pat of butter
Instructions
- Season the chicken: In a bowl, toss the thinly sliced chicken breasts with Worcestershire sauce, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Let the quick marinade infuse flavor and prepare the chicken for browning.
- Sauté onions and peppers: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and unsalted butter. Once shimmering, add the sliced onions and bell peppers along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and have caramelized edges, about 6–8 minutes. Stir in minced garlic and Italian seasoning if using, cooking for an additional 30 seconds. Transfer the vegetables to a plate to set aside.
- Sear the chicken: Return the skillet to high heat. Add a thin layer of oil if the pan is dry. Spread the seasoned chicken in an even layer and let it sear without disturbing for 1–2 minutes. Stir and continue cooking until the chicken is cooked through and lightly browned, about 3–4 more minutes. Season with the remaining salt and pepper to taste.
- Melt the cheese: Reduce the heat to medium-low. Add the sautéed onions and peppers back into the skillet with the chicken, tossing to combine. Form the mixture into 4 roughly roll-sized mounds. Top each mound with 1–2 slices of provolone cheese. Cover the skillet with a lid or tent with foil to trap heat and melt the cheese, about 30–60 seconds.
- Assemble and serve: Spread the split hoagie rolls with optional garlic-herb mayo, Dijon, or butter if desired. Using a spatula, scoop the cheesy chicken and vegetable mixture directly into the rolls. Serve immediately while hot, with extra napkins for the deliciously melty filling.
Notes
- For easier and more uniform slicing of chicken, partially freeze it for 20 minutes before slicing.
- Cook the chicken on high heat quickly to keep it juicy and browning nicely without overcooking.
- Avoid overcrowding the pan when searing chicken to prevent steaming; cook in batches if necessary.
- Cover the skillet or tent with foil to melt the cheese efficiently without drying out the filling.
- Lightly toasting the hoagie rolls adds structure and prevents sogginess under the juicy filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
