Chicken Cheesesteak Sandwiches (Print Version)
Tender chicken with peppers, onions, and provolone on toasted hoagie rolls
# What You Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1 large onion, thinly sliced
06 - 1 large green bell pepper, thinly sliced
07 - 1 large red bell pepper, thinly sliced
→ Cheese & Bread
08 - 8 slices provolone cheese
09 - 4 hoagie rolls or sub rolls, split
→ Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon paprika
→ Optional
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon butter (for toasting rolls)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, pepper, garlic powder, and paprika. Sauté for 5-7 minutes until cooked through and lightly browned. Remove from skillet and set aside.
02 - In the same skillet, add onions and bell peppers. Cook for 5-7 minutes until softened and slightly caramelized.
03 - Return the chicken to the skillet and toss with the vegetables. Lay the provolone slices over the mixture, cover, and let cheese melt for 1-2 minutes.
04 - Spread mayonnaise on the inside of each roll if desired. Melt butter in a clean skillet and toast the split rolls, cut side down, until golden.
05 - Divide the chicken-cheese mixture among the rolls. Serve hot.
# Expert Hints:
01 -
- Everything cooks in one skillet, so cleanup is practically nonexistent
- Ready in 35 minutes but tastes like it came from a deli counter
- Easily customizable with whatever cheese or veggies you have on hand
02 -
- Dont overcrowd the pan when cooking the chicken or it will steam instead of sear
- Letting the vegetables caramelize slightly adds a sweetness that balances the salty cheese
03 -
- Cut your chicken while its partially frozen, it slices much thinner and more evenly
- Let the cheesesteak mixture rest for a minute before assembling so the cheese sets slightly