Description
Cheesy Chicken Philly Sandwiches with tender chicken, sautéed vegetables, and creamy homemade cheese sauce. Customizable and satisfying!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 green, 1 red), thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces provolone cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Pinch of nutmeg (optional)
- 4 hoagie rolls, split lengthwise
- Optional toppings: banana peppers, jalapenos, lettuce, tomato
Instructions
- Slice the Chicken: The key to a great Philly is thinly sliced chicken. If you’re having trouble slicing it thinly, partially freeze the chicken breasts for about 30 minutes before slicing. This will make them firmer and easier to work with. Aim for slices about 1/4 inch thick.
- Prep the Vegetables: Thinly slice the onion and bell peppers. Mince the garlic. Having everything prepped and ready to go before you start cooking will make the process much smoother.
- Sauté the Vegetables: Heat the olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until they are softened and slightly caramelized. Stir occasionally to prevent burning.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Cook the Chicken: Push the vegetables to one side of the skillet. Add the sliced chicken to the other side. If your skillet isn’t large enough to accommodate all the chicken at once, cook it in batches to avoid overcrowding. Overcrowding will steam the chicken instead of searing it.
- Season the Chicken: Season the chicken with salt, pepper, garlic powder, onion powder, paprika, oregano, basil, and cayenne pepper (if using).
- Combine and Cook: Once the chicken is cooked through and no longer pink (about 5-7 minutes), mix it with the sautéed vegetables. Continue to cook for another 2-3 minutes, allowing the flavors to meld together. Make sure the chicken reaches an internal temperature of 165°F (74°C).
- Keep Warm: Once the chicken and vegetables are cooked, remove them from the skillet and set aside. Cover to keep warm while you prepare the cheese sauce.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Whisk in the Flour: Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux. This will help thicken the sauce. Make sure there are no lumps.
- Gradually Add the Milk: Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth and starts to thicken.
- Add the Cream Cheese: Reduce the heat to low and add the softened cream cheese. Whisk until the cream cheese is completely melted and incorporated into the sauce.
- Add the Cheddar and Provolone: Add the shredded cheddar and provolone cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Season the Sauce: Season the cheese sauce with salt, pepper, garlic powder, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
- Keep Warm: Keep the cheese sauce warm over low heat, stirring occasionally to prevent a skin from forming on top. If the sauce becomes too thick, add a little more milk to thin it out.
- Prepare the Rolls: If desired, lightly toast the hoagie rolls. This will help prevent them from getting soggy from the cheese sauce.
- Fill the Rolls: Divide the chicken and vegetable mixture evenly among the hoagie rolls.
- Top with Cheese Sauce: Generously pour the cheese sauce over the chicken and vegetables in each roll. Make sure every bite is cheesy!
- Add Optional Toppings: Add any desired toppings, such as banana peppers, jalapenos, lettuce, or tomato.
- Serve Immediately: Serve the Chicken Philly Sandwiches immediately while they are hot and cheesy. Enjoy!
Notes
- Using high-quality ingredients, especially the cheese, will make a big difference in the flavor of your Philly sandwiches.
- When cooking the chicken, avoid overcrowding the pan. Cook it in batches if necessary to ensure it sears properly and doesn’t steam.
- Taste and adjust the seasoning of both the chicken and the cheese sauce to your liking. Feel free to add more or less of any of the spices.
- While the classic Philly only includes cheese, feel free to experiment with different toppings to customize your sandwich.
- You can prepare the chicken and vegetable mixture and the cheese sauce ahead of time. Store them separately in the refrigerator and reheat them when you’re ready to assemble the sandwiches.
- Prep Time: 20 minutes
- Cook Time: 30 minutes