3-Ingredient Paillard-Style Chicken Philly Cheesesteak Recipe
Philly natives might argue that a cheesesteak is the most perfect food — thin-sliced steak on a hoagie roll with plenty of melted cheese. You'll probably find green peppers, you might find onions, but true fans of the sandwich would argue that any other changes are sacrilege.
- 4 tablespoons olive oil, divided
- 4 thin-cut chicken breasts (about 1 ½ pounds)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 green bell peppers, thinly sliced
- 1 ½ cups freshly shredded sharp provolone cheese (about 4 ounces)
- Pour 2 tablespoons olive oil in a large skillet over medium heat.
- Season the chicken breasts on both sides with the salt and pepper.
- Place 2 chicken breasts (or however many fit) in the skillet. Cook for 4–5 minutes, or until lightly browned on the bottom.
- Flip and continue cooking until the chicken reaches an internal temperature of 165 F, about 3–4 more minutes. Transfer the chicken to a sheet pan.
- Repeat with the remaining chicken breasts, adding an additional tablespoon of olive oil to the pan if needed. Transfer the chicken to the sheet pan.
- Preheat the oven to broil.
- Pour the remaining 1 tablespoon olive oil into the skillet.
- Add the bell pepper slices. Cook, stirring occasionally, until soft, about 4–5 minutes.
- Mound the bell peppers on top of each chicken breast, dividing them evenly.
- Place the shredded cheese on top of the peppers, dividing it among the chicken breasts.
- Place the sheet pan in the oven, and broil until the cheese is melted and bubbly, about 1–3 minutes.
- Serve immediately.
“thanks to the cheese and chicken, while you also get a dose of vitamin C from the bell peppers. Not only is it nutritious, but it's also quick and easy to put together. As Shungu tells us,”
The culinary term paillard is used to refer to any type of meat (not just chicken) that's pounded thin in order to tenderize it and shorten the cooking time. The thin-cut chicken breasts called for in this chicken Philly cheesesteak-style recipe don't need any pounding since they're already pretty flat, but if you use thicker chicken you may need to employ your meat mallet.
Pull together the ingredients for the 3-ingredient paillard-style chicken Philly cheesesteak
This recipe requires just three main ingredients: chicken breasts, bell peppers, and provolone. Shungu says of this last ingredient, "While you could use slices of provolone, I prefer shredding it myself for maximum melty coverage on the whole chicken breast." You'll also need three more "helper" ingredients, these being olive oil for cooking and salt and black pepper for seasoning.
