Juicy Chicken Philly Cheesesteak

There is just something about a warm, toasted sandwich filled with juicy chicken and lots of melted cheese that is hard to resist! These Chicken Philly Cheesesteaks are packed with thinly sliced chicken, onions, peppers and mushrooms, all cooked together in a delicious savoury sauce.

I love recipes like this because they don't take too much effort but still make a really satisfying meal. The little bit of chicken stock keeps the filling nice and juicy, while the cheese melts right into the chicken and vegetables.

Pile everything into a toasted sub roll with a little mayonnaise and serve them while they're still hot. They're perfect for an easy lunch, dinner or even one of those weekends when you want something a little more indulgent without spending hours in the kitchen.

Preparation Time 15 minutes

Cook Time 20 minutes

Serves 4

Ingredients

500g boneless chicken- thinly sliced

1 large onion- thinly sliced

1 green pepper- thinly sliced

150g mushrooms-  sliced

2 tablespoons oil- divided

1 tablespoon butter

2 cloves garlic- minced

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce- optional

1 tablespoon soy sauce

3–4 tablespoons chicken stock

1 tablespoon ketchup

150g shredded cheese

4 soft sub rolls

Mayonnaise- as needed

https://youtu.be/BoqAqXF2nks

Instructions

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the thinly sliced chicken along with the paprika, garlic powder, onion powder, black pepper and salt.

2. Cook the chicken for 4–5 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. Add the remaining tablespoon of oil and the butter to the same pan. Add the sliced onion and green pepper and cook for 3–4 minutes, until they begin to soften.

4. Add the sliced mushrooms and minced garlic. Continue cooking until the vegetables are softened.

5. Return the cooked chicken to the pan. Add the Worcestershire sauce, hot sauce, soy sauce and ketchup. Toss everything together until well combined.

6. Add the chicken stock and cook for another 1–2 minutes. Add a little more stock if needed to keep the chicken mixture juicy.

7. Divide the chicken mixture into four portions while it is still in the pan. Top each portion with the shredded cheese. Cover with a lid and set aside, off the heat, until the cheese has melted.

8. Lightly toast the sub rolls and spread mayonnaise inside each one.

9. Fill each toasted roll with one portion of the cheesy chicken mixture.

10. Serve immediately while hot and cheesy.