Chicken Cheesesteak Sandwiches (Printer-friendly)

Tender chicken with peppers, onions, and melted provolone on toasted rolls

# What You’ll Need:

→ Chicken & Seasonings

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
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Vegetables

07 - 1 large onion, thinly sliced
08 - 1 large green bell pepper, thinly sliced
09 - 1 large red bell pepper, thinly sliced

→ Cheese & Bread

10 - 8 slices provolone cheese
11 - 4 hoagie rolls or sub rolls, split

→ Optional Additions

12 - 2 tbsp mayonnaise
13 - 1 tbsp butter, for toasting rolls

# How-To Guide:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and 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 melted provolone ties everything together into pure sandwich bliss
  • Ready in under 40 minutes but tastes like it came from a deli counter
02 -
  • Don't overcrowd the pan when cooking chicken or it will steam instead of brown
  • Let the vegetables develop some color in the pan for deeper flavor
03 -
  • Slice your chicken while it's slightly frozen for easier, more uniform cuts
  • Let the cheese melt undisturbed for that authentic cheesesteak pull

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