Chicken Cheesesteak Sandwiches (Print Version)
Tender chicken strips with sautéed peppers and onions, melted provolone, all in a toasted hoagie roll.
# What You'll 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 Cook:
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 Advice:
01 -
- The chicken stays impossibly tender while getting those gorgeous caramelized edges
- Everything happens in one pan so cleanup is practically nonexistent
- These sandwiches hit the spot whether you are feeding hungry kids or watching the game
02 -
- Crowding the pan will steam the meat instead of searing it, so work in batches if needed
- Letting the vegetables get some color is what creates that depth of flavor everyone loves
- The cheese melts faster if you let the meat and vegetables cool slightly before covering
03 -
- Partially freeze the chicken breasts for 20 minutes to make slicing thin strips much easier
- Cook the vegetables in the same pan to pick up all those flavorful browned bits left behind by the chicken