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250ml Pennsylvania Philly Cheesesteak Infused Olive Oil Blend – robust sandwich infusion
Garden Infuzions

Grilled Chicken Philly Cheesesteak with Philly Cheesesteak Olive Oil Blend

Juicy grilled chicken, sweet peppers, caramelized onions, and melted provolone come together in a toasted roll with the bold, savory flavor of Pennsylvania Philly Cheesesteak Infused Olive Oil Blend.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts thinly sliced
  • 2 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 8 ounces cremini mushrooms sliced
  • 1 tablespoon Worcestershire sauce
  • 4 hoagie rolls split
  • 6 ounces provolone cheese slices
  • 1 tablespoon unsalted butter softened

Equipment

  • 1 Grill Pan For searing the chicken
  • 1 Large skillet For cooking the vegetables and assembling the filling
  • 1 Tongs For turning chicken and tossing the filling
  • 1 Cutting board For slicing chicken and vegetables
  • 1 Chef’s knife For prep work

Method
 

Instructions
  1. Heat a grill pan or skillet over medium-high heat and brush the chicken with 1 tablespoon of the Pennsylvania Philly Cheesesteak Infused Olive Oil Blend. Season with half the salt, half the black pepper, and the garlic powder.
  2. Grill or sear the chicken until cooked through and lightly charred, about 4 to 6 minutes per side depending on thickness. Transfer to a plate and slice if needed.
  3. Add the remaining infused oil and the olive oil to the skillet. Cook the onions, bell peppers, and mushrooms with the remaining salt and pepper until softened and browned at the edges, about 8 to 10 minutes.
  4. Stir in the Worcestershire sauce, then return the chicken to the skillet and toss until everything is coated and hot.
  5. Butter the cut sides of the hoagie rolls and toast them in a dry skillet or under the broiler until lightly crisp.
  6. Divide the chicken and vegetable mixture among the rolls, top with provolone, and let the cheese melt before serving.

Notes

For the best texture, slice the chicken after grilling if the pieces are easier to handle whole. If you want a deeper cheese pull, cover the skillet for 30 to 60 seconds after adding the provolone. Keep the heat moderate when cooking the vegetables so they soften and brown without scorching. Use the Pennsylvania Philly Cheesesteak Infused Olive Oil Blend as the main flavor base and let the skillet do the rest.

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