Philly Cheesesteak Stuffed Chicken Breasts Recipe
This dish features chicken breasts stuffed with a savory mixture of ribeye steak, bell peppers, onions, and provolone cheese, baked to perfection. It's a delicious twist on the classic Philly cheesesteak.
Ingredients
- 2 large chicken breasts
- 1 cup ribeye steak thinly sliced
- ½ cup bell peppers sliced
- ½ cup onions sliced
- 1 cup provolone cheese shredded
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- Add ribeye steak to the skillet, season with salt, pepper, and garlic powder, and cook until browned, about 3-4 minutes. Remove from heat.
- Butterfly each chicken breast by slicing horizontally through the thickest part to create a pocket.
- Stuff each chicken breast with the steak and vegetable mixture, then top with shredded provolone cheese.
- Secure the stuffed chicken with toothpicks if needed and season the outside with salt and pepper.
- In the same skillet, add the remaining olive oil and sear the stuffed chicken for 2-3 minutes on each side until golden-brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes until fully cooked and cheese is melted.
- Let the chicken rest for 5 minutes before slicing and serve warm.
Notes
Allow the chicken to rest before slicing to retain juices.