Chicken Cheesesteaks
The ultimate chicken cheesesteak, loaded with seasoned chicken, veggies and provolone cheese, along with my homemade garlic aioli.
Ingredients
- 1 lb. or 2 boneless, skinless chicken breasts
- your favorite all-purpose seasoning or salt, black pepper, garlic powder, onion powder, paprika
- 2 tbsp. olive or grapeseed oil
- 2 tbsp. unsalted butter
- 1 yellow bell pepper sliced or diced
- 1 red bell pepper sliced or diced
- 1 yellow onion sliced or diced
- 8 provolone slices
- 4 hoagie rolls
- 1 recipe garlic aioli or mayo
Instructions
- Lightly pound chicken breasts to tenderize. This is an optional step, but it will ensure your chicken cooks thoroughly and is tender.
- Season chicken on each side with all purpose seasoning.
- Heat oil over medium-high heat in a large skillet. Cook chicken for 7-9 minutes on each side, or until internal temperature reaches 160 degrees. Add a tbsp. of unsalted butter to skillet after Remove from skillet and let rest on plate.
- Reduce heat to medium. Add unsalted butter to pan. Once butter is melted, add bell peppers and onion. Season vegetables with same all purpose seasoning. I typically use about a teaspoon. Saute vegetables until they are tender and has deepened in color. Takes about 5-7 minutes. Turn heat down to low.
- Meanwhile, slice and dice cooked chicken. Return chicken to skillet with vegetables. Turn off heat. Stir chicken and veggies together. Cover contents in skillet with cheese slices. Cover skillet with lid for 3 - 5 minutes, or until cheese is melted to liking.
- Toast hoagies rolls if you like. Add garlic aioli to each side, then divide meat, vegetable and cheese mixture evenly amongst each roll. Serve and enjoy.
Notes
If not going to prepare all sandwiches, remaining meat, vegetable and cheese mixture can be refrigerated in an airtight container for up to two days.
Tried this recipe?Let us know how it was!