Chicken Cheesesteak Sandwiches (Print Version)
Tender chicken with peppers, onions, and melted provolone on toasted hoagie rolls.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp 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 tsp garlic powder
11 - 1/2 tsp paprika
→ Optional
12 - 2 tbsp mayonnaise
13 - 1 tbsp butter for toasting rolls
# How-To Steps:
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 - Optionally spread mayonnaise on the inside of each roll. 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 Tips:
01 -
- Way faster than delivery and you control exactly what goes into every bite
- The cheese melts right into the warm chicken and veggie mixture so every mouthful is loaded
02 -
- Do not crowd the pan when cooking chicken or it will steam instead of getting those beautiful browned edges
- The vegetables keep cooking after you take them off the heat so pull them when they are slightly less done than you want
03 -
- Slice the chicken when it is partially frozen for easier thinner cuts
- Cook the vegetables in batches if your skillet is on the smaller side so they actually caramelize instead of steam