Chicken Cheesesteak Sandwiches (Print)
Savory chicken with peppers, onions, and provolone on toasted 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 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 - 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 -
- Ready in 35 minutes but tastes like it came from a deli counter
- The combination of tender chicken, melted provolone, and sweet peppers hits every craving
- Perfect for feeding a crowd or meal prepping for the week ahead
02 -
- Don't overcrowd your skillet when cooking the chicken or it'll steam instead of brown, so work in batches if necessary
- Letting the vegetables get those charred edges adds so much depth, so be patient during that step
03 -
- Slice your vegetables while the chicken cooks to keep everything moving efficiently
- Use a cast iron skillet if you have one for the best browning and heat distribution