Best 9 Philly Style Chicken Cheese Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary indulgence, few dishes reign supreme like the Philly-style Chicken Cheese Steak. This beloved sandwich, originating from the vibrant streets of Philadelphia, has captivated taste buds across the globe with its harmonious blend of flavors and textures. Whether you're a seasoned food enthusiast or a novice cook eager to explore new horizons, this comprehensive guide will unlock the secrets of crafting the ultimate Philly-style Chicken Cheese Steak, transporting you to the bustling streets of Philly with every bite you take.

Let's cook with our recipes!

RACHAEL'S CHICKEN PHILLY CHEESESTEAKS



Rachael's Chicken Philly Cheesesteaks image

An easy Italian spice blend and giardiniera toppings add a flavorful twist to Rach's version of a Philly Cheesesteak.

Provided by Rachael Ray

Number Of Ingredients 20

3 large roasting/field red peppers
About 5 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
Fresh thyme
chopped (about 2 tablespoons)
2 large onions
chopped or quartered and thinly sliced
4 cloves garlic
chopped or sliced
6 pieces boneless
skinless chicken breast
1 teaspoon each dried oregano
dried thyme
granulated garlic
granulated onion and red pepper flakes
Deli-sliced provolone and mozzarella
halved (about ½ pound each)
6 Philly or soft Italian sub rolls
split
Drained and chopped giardiniera (Italian hot pickled vegetable salad) or sliced hot pickled cherry peppers

Steps:

  • Roast peppers over an open flame or under a preheated broiler to blacken skins
  • Place in a bowl and cover to cool, then peel and seed
  • Thinly slice peppers lengthwise
  • Dress with some EVOO, salt, pepper and fresh thyme
  • To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
  • Add onions, season with salt and pepper, and cook to soften, about 15 minutes
  • Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
  • Place chicken in freezer for 10 minutes
  • Using a chef's knife, thinly slice the chicken on an angle going against the grain
  • Pat the meat dry
  • Season with salt and pepper
  • Heat a large cast-iron griddle or skillet over high heat
  • Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
  • Add a fat drizzle of olive oil to the hot griddle or skillet
  • Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
  • Line the rolls with cheese and fill with the chicken
  • Top with onions, peppers and giardiniera or hot peppers, and serve

PHILLY-STYLE CHICKEN CHEESE STEAK



Philly-Style Chicken Cheese Steak image

I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect.

Provided by Scott K

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 32m

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 teaspoon seasoned salt
1 tablespoon olive oil
1 tablespoon butter
½ large onion, sliced
½ green bell pepper, sliced
2 fresh mushrooms, sliced
2 fresh hoagie rolls, split lengthwise
4 slices provolone cheese
2 teaspoons mayonnaise, or to taste
4 slices tomato, or to taste
4 leaves lettuce, shredded, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
  • Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
  • Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
  • Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
  • Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 77.9 g, Cholesterol 120.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 51.7 g, SaturatedFat 17.3 g, Sodium 1846.5 mg, Sugar 9.5 g

CHICKEN CHEESESTEAKS



Chicken Cheesesteaks image

Chicken cheesesteaks are going to become your new favorite sandwich.

Categories     sandwich     chicken     cheesesteak     chicken cheesesteak     lunch ideas     easy philly cheesesteak     cheesesteak recipe     chicken breast recipe

Time 25m

Yield 4

Number Of Ingredients 9

1 tbsp. extra-virgin olive oil
1 large onion, chopped
3 bell peppers (red and green), chopped
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, thinly sliced
1 tbsp. Italian seasoning
6 slices provolone cheese
4 hoagie rolls

Steps:

  • In a large skillet over medium heat, heat oil. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until very soft, 8 to 10 minutes.
  • Add chicken and Italian seasoning and stir to combine. Cook, stirring occasionally, until chicken is golden and no longer pink inside, about 10 minutes.
  • Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.
  • Serve on hoagie rolls.

ORIGINAL PHILLY CHEESE STEAK



Original Philly Cheese Steak image

I had this in some diner in America. Have one right after work when you're hungry and tired. It's the best.

Provided by Jamie Oliver

Categories     main-dish

Time 17m

Yield 4 servings or 2 very hungry servings

Number Of Ingredients 10

2 onions, peeled and finely sliced
Extra-virgin olive oil
Freshly ground black pepper
Splash white wine vinegar
8 very thin sirloin steaks
Sea salt
8 ounces (225 grams) provolone
1 French baguette
A couple of handfuls of wild rocket, washed
French mustard

Steps:

  • Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar.
  • Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven.
  • To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

CHICKEN PHILLY SANDWICHES



Chicken Philly Sandwiches image

A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. -Shelly Epley, Thornton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 medium sweet orange or yellow pepper, julienned
6 slices provolone cheese, cut into strips
4 whole wheat hoagie buns, split and warmed

Steps:

  • In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

Nutrition Facts : Calories 467 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 986mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 9g fiber), Protein 28g protein.

CHICKEN PHILLY



Chicken Philly image

Tender, seasoned chicken breast loaded with veggies and gooey cheese on a toasted bun.

Provided by Brian Genest

Categories     Chicken Sandwiches

Time 1h35m

Yield 2

Number Of Ingredients 10

2 (4 ounce) skinless, boneless chicken breasts, partially frozen
1 ½ tablespoons Cajun seasoning
3 tablespoons clarified butter
½ medium onion, sliced
½ medium green bell pepper, sliced
1 cup sliced white mushrooms
1 ½ cups shredded pepper Jack cheese
½ cup chopped banana peppers
2 tablespoons mayonnaise, or to taste
2 (6 inch) submarine rolls, split

Steps:

  • Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
  • Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
  • Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
  • Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 1043.6 calories, Carbohydrate 51 g, Cholesterol 225.1 mg, Fat 69 g, Fiber 4.9 g, Protein 53.9 g, SaturatedFat 32.9 g, Sodium 2230.4 mg, Sugar 5.9 g

PHILLY CHEESESTEAKS



Philly Cheesesteaks image

Any kind of steak makes my husband happy. Philly cheesesteaks are a nice dinner choice or a great option instead of burgers. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 beef top sirloin steak (1-1/2 pounds)
3 tablespoons butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips
2 small sweet red peppers, cut into thin strips
1 teaspoon hot pepper sauce
4 submarine buns, split and toasted
3/4 teaspoon salt
1/2 teaspoon pepper
8 slices cheddar cheese

Steps:

  • Freeze steak 1 hour until firm but not frozen., In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm., Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan., Layer bun bottoms with meat, onion mixture and cheese. Broil 4 in. from heat for 2-3 minutes or until cheese is melted. Replace tops.

Nutrition Facts : Calories 985 calories, Fat 41g fat (22g saturated fat), Cholesterol 151mg cholesterol, Sodium 1702mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 65g protein.

PHILLY CHEESESTEAK



Philly cheesesteak image

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in

Provided by Esther Clark

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 55m

Number Of Ingredients 10

300g steaks
2tbsp sunflower oil
1 onion , sliced
1 red pepper , sliced
1 green pepper , sliced
2tbsp white wine vinegar
8 cheese slices
50g grated mozzarella
4 soft white sub rolls
American mustard and ketchup, to serve

Steps:

  • Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
  • Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
  • Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better your Philly cheesesteak will taste. Look for fresh, lean beef, thinly sliced. You'll also need good-quality cheese, bread, and toppings.
  • Season the beef well: Don't be afraid to season the beef generously with salt, pepper, and garlic powder. This will help to bring out the flavor of the meat.
  • Cook the beef over high heat: This will help to sear the meat and keep it juicy. Cook the beef until it is just cooked through, about 2-3 minutes per side.
  • Use a good quality cheese: The cheese is an important part of a Philly cheesesteak. Use a cheese that melts well and has a good flavor. Provolone, American, and Cheez Whiz are all popular choices.
  • Toast the bread: Toasting the bread will help it to hold up to the juicy beef and cheese. You can toast the bread in a toaster or on a grill.
  • Add your favorite toppings: Once you have your beef, cheese, and bread, it's time to add your favorite toppings. Popular toppings include grilled onions, peppers, mushrooms, and hot sauce.

Conclusion:

The Philly cheesesteak is a classic sandwich that is enjoyed by people all over the world. It is a delicious and versatile sandwich that can be made with a variety of ingredients. Whether you like your cheesesteak with onions, peppers, mushrooms, or hot sauce, there is a recipe out there for you. So next time you're in the mood for a hearty and satisfying sandwich, give the Philly cheesesteak a try. You won't be disappointed!

Related Topics