Chicken Cheesesteak Sandwiches (Printable)
Tender chicken with peppers, onions, and melted provolone on toasted 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
# 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 - 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 tender while still getting those gorgeous crispy edges
- Melting the cheese right over the skillet mixture creates these incredible gooey pockets
02 -
- Thin slicing the chicken is absolutely crucial for that authentic cheesesteak texture
- Not overcrowding the pan ensures everything actually browns instead of steaming
03 -
- Cold chicken slices more cleanly and evenly than room temperature meat
- Cast iron gives the best browning but any heavy skillet works beautifully