Ingredients:
– 4 hoagie rolls
– 1 tablespoon olive oil
– 1 pound chicken (breasts or thighs), cut into thin strips
– Salt, to taste
– Pepper, to taste
– 1/2 teaspoon garlic powder
– 1 tablespoon butter
– 8 ounces mushrooms, thinly sliced
– 1/2 green bell pepper, cut into thin strips
– 1/2 white or yellow onion, thinly sliced
– 1 clove garlic, minced
– 5-6 slices provolone cheese
Instructions:
1. Preheat your oven to 350°F (175°C) to toast the hoagie rolls later.
2. Season the chicken strips with salt, pepper, and garlic powder, tossing until evenly coated.
3. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 7-8 minutes until browned and fully cooked. Once done, remove the chicken from the skillet and keep warm.
4. In the same skillet or a separate one, melt butter over medium-high heat. Add the sliced mushrooms, bell pepper, and onion. Cook for 5-6 minutes until the vegetables start to soften. Season the mixture with salt and pepper to taste. Then add minced garlic and cook for an additional 2 minutes until fragrant and the vegetables are cooked through.
5. Return the cooked chicken to the skillet with the vegetables and mix until well combined.
6. Top the chicken and vegetable mixture in the skillet with slices of provolone cheese. Cover the skillet and let it sit for 1-2 minutes until the cheese melts.
7. While the cheese melts, toast the hoagie rolls in the preheated oven for about 5 minutes, until slightly crispy.
8. Once the cheese has melted, scoop the chicken and vegetable mixture onto the toasted hoagie rolls.
9. Serve these savory chicken Philly cheese steak hoagies immediately, and enjoy the delightful flavors!