These Chicken Philly Cheesesteaks have all of the flavor of a classic cheesesteak, but use shredded chicken thighs instead! They're still every bit as juicy, cheese and delicious as the original!
Ingredients
3 tsp. olive oil
3 green peppers, sliced
1 large onion, sliced
½ tsp. salt
2 garlic cloves
6 chicken thighs (1.75 lbs)
½ cup beef broth
2 tsp. worcestershire sauce
12 slices provolone cheese
6 hoagies split down the middle
Instructions
Turn the oven on broil.
Heat a medium hutch oven to a medium-high heat. Add 1 tsp. olive oil. Add pepper, onion and salt. Cook until peppers are slightly softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Remove and set aside.
Season chicken thighs with salt and pepper on both sides. Add remaining olive oil to the pan. Sear chicken until brown on both sides, about 2 minutes per side. (Don't worry about cooking them all the way through. Add peppers, onions and garlic back to the pan along with broth and worcestershire sauce. Use tongs to toss everything together. Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the meat can easily be shredded with two forks.
Shred the chicken and add back to the pot. Season to taste with salt and pepper.
Evenly divide the meat between six hoagies. Cover in cheese. Place on a baking sheet and cook until cheese has melted, about 2 minutes. Be sure to watch carefully, as it will brown easily, you just want the cheese to melt.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/chicken-philly-cheesesteaks/