Chicken Philly Cheesesteak Hoagies
Chicken Philly cheesesteak with smoky seasoned chicken thighs, caramelized peppers, onions, and mushrooms, and a garlicky mayo spread, all piled onto a toasted hoagie roll with melted provolone. These loaded sandwiches are quick to pull together and ideal for weeknight dinners or feeding a crowd.
Ingredients
Chicken
Vegetables
Garlic Mayo
Rolls and Cheese
Instructions
Season the Chicken
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Combine the sliced chicken thighs with the Italian seasoning, onion powder, garlic powder, smoked paprika, chicken bouillon base, salt, and pepper in a large mixing bowl. Stir until every piece is evenly coated. Let the chicken sit for about 10 minutes so the seasoning has time to settle in.
Sear the Chicken
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 5 to 7 minutes, stirring occasionally, until golden on the edges and cooked through to 165°F. Transfer the chicken to a plate and set aside.
Cook the Vegetables
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In the same skillet, melt the butter over medium heat, scraping up any browned bits left behind. Add the onion, peppers, and mushrooms, then sprinkle in the sugar, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until tender and lightly caramelized around the edges. The vegetables may release some liquid at first; this is normal and will cook off as they soften.
Combine the Filling
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Return the chicken to the skillet with the vegetables and pour in the Worcestershire sauce. Stir gently and cook for 2 to 3 minutes, until everything is warmed through and fragrant. Taste and adjust the salt and pepper if needed, then remove the skillet from the heat.
Make the Garlic Mayo
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Stir together the mayonnaise, grated garlic, lemon juice, and salt in a small mixing bowl until smooth. Set aside; this can be made ahead of time if you prefer.
Toast the Rolls
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Wipe out the skillet and melt the butter over medium heat. Split the hoagie rolls and place them cut side down in the skillet. Toast for 2 to 3 minutes, until golden brown, then remove from the skillet.
Assemble and Broil
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Preheat the oven to broil. Spread the garlic mayo over the toasted rolls, then divide the chicken and vegetable filling evenly among them. Top each sandwich with two slices of provolone cheese. Arrange the sandwiches, open-faced, on a baking sheet and broil for 1 to 2 minutes, watching closely, until the cheese is melted and glossy with a few golden spots. Close the sandwiches and serve warm.
Note
Slice the chicken thighs evenly so they cook at the same rate and sear properly.
For meal prep, store the cooked filling separately from the garlic mayo and the toasted rolls. Refrigerate the filling in an airtight container for up to 4 days and the garlic mayo for up to 5 days.
Reheat the filling in a skillet over medium heat until steaming hot throughout, or in the microwave in 30-second bursts, stirring in between.
Toast the rolls and add fresh cheese just before serving so the bread stays crisp rather than softening in the refrigerator.
If the vegetables look watery after cooking, continue cooking uncovered for a few extra minutes to let the liquid evaporate before adding the chicken back in.
