Chicken Philly Cheese Steak
I just made this recipe and it is one for the recipe books! I absolutely LOVE this recipe. The flavor is wonderful and for someone who is much more a baker then a cook, it was so easy to follow. I cannot wait to make this again!
Man! This recipe is the truth!!!!
This was really fantastic! Exceeded my expectations in all regards! Thanks
This sandwich is as delicious as it looks! Love this recipe! I would rate this 5 stars all the way! Thank you for posting it!
I’ve made this twice now. Can’t get enough! The brown sugar just puts it over the top. Thanks so much for sharing!
I have been using this recipe for a while now. My family love love love it. Thank you for sharing .This Chicken Philly is our new go to… It was great… I added mushrooms to mine and used orange peppers (what I had on hand). Going to pass this down… Thank You
- 2 Tbsp oil
- 2 Tbsp butter
- 2 chicken breast, thinly sliced
- garlic powder
- salt & pepper
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1 chicken bouillon cube, crushed
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire
- Provolone Cheese
- Hoagie Rolls
Add oil and butter to a large skillet over high heat.
Season thinly sliced chicken generously with garlic powder, salt, and pepper.
Add chicken to the skillet and cook for 5 minutes, stirring every minute.
Add bell peppers, onions, crushed bouillon, brown sugar and Worcestershire.
Continue cooking, stirring occasionally and adjust heat to medium high when necessary.
Continue cooking for 15-20 minutes or until any liquid is absorbed and chicken and veggies start to really caramelize...Brown food tastes good!
Spread mayo inside sub rolls and place cheese on both sides with the chicken and veggies in the middle.
Wrap each sub in aluminum foil and stick them on a pan and place in oven at 350 degrees for 5-10 minutes or until bread is warmed and cheese is melted. Enjoy!