Chicken Philly Sandwiches

These are so simple and so yummy! I used this recipe as inspiration and adjusted for chicken sandwiches. My husband likes these with some Worcestershire, I don't particularly think it adds to the flavor and prefer just salt and pepper. Kent and I like adding ketchup to our sandwiches.

The ingredients, ready to go!
Cooking up the chicken,

Adding in the vegetables.

The onion and peppers are nice and tender.

Adding the cheese slices to melt onto the meat.

Buns filled up and ready to enjoy!

Chicken Philly Sandwiches

2 large chicken breasts, cut into thin strips (about 1-1 1/2 lbs)
2 green bell peppers, cut into long thin strips
2 onions, sliced into thin strips
1 clove garlic, minced
1 tablespoon olive oil
salt and pepper to taste
4-5 hoagie rolls, split lengthwise and toasted
4-5 slices provologne cheese
1 TBS Worcestershire (optional)

  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet over medium-high heat. Saute chicken until lightly browned (about 10 minutes). Stir in green pepper and onion, and season generously with salt and pepper. Saute until vegetables are tender, and remove from heat (about 15-20 more minutes). Add some Worcestershire if desired for additional flavor.
  3. Toast buns for about 5 minutes in preheated oven. While buns are toasting, spread cheese slices on top of meat mixture (turn off heat, and make sure meat mixture is even distributed in pan before adding cheese). Allow cheese to melt onto meat.
  4. Once buns are toasted, evenly distribute meat and cheese between them. Serve immediately.


  1. I am your secret blog partner from the SRC and group D and I made and enjoyed these this month! Thanks so much! Karen


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