Savory Chicken Philly with Peppers and Provolone
Tender chicken, sautéed peppers and onions, and melty provolone tucked in a toasted hoagie—perfect for a hearty bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipebyme.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring spoon
- Aluminum foil
- Stove
- Oven
- Airtight container
- Tongs
- Kitchen towel
- Plate
- Serving platter
- Paper towel
- Microwave
- Refrigerator
- Kitchen shears
- Baking sheet
- Cooking spoon
- Measuring cup
- Pastry brush
- Kitchen timer
- Oven mitt
- Kitchen scale
- Cutting knife
- Garlic press
- Grater
- Whisk
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil, divided, plus extra as needed
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning, optional
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 6 to 8 slices provolone cheese or white American cheese
- 4 hoagie rolls, split, lightly toasted optional
- Optional spreads: garlic-herb mayonnaise, Dijon mustard, or butter
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