Ultimate Chicken Cheese Steak Sandwiches (Printable version)

Juicy chicken with caramelized peppers and onions, topped with melted provolone on a toasted hoagie roll.

# What You'll Need:

→ Chicken

01 - 1 1/2 lbs boneless skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Vegetables

07 - 1 large yellow onion, thinly sliced
08 - 1 large green bell pepper, thinly sliced
09 - 1 large red bell pepper, thinly sliced
10 - 2 tbsp olive oil

→ Sandwich Assembly

11 - 4 hoagie rolls or sub rolls
12 - 8 slices provolone cheese
13 - 2 tbsp unsalted butter, softened

# Directions:

01 - Preheat the oven to 400°F.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Remove from skillet and set aside.
03 - Add remaining 1 tbsp olive oil to the skillet. Add sliced chicken, salt, pepper, garlic powder, and paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
04 - Return sautéed vegetables to the skillet with the chicken. Stir to combine and heat through for 2 minutes.
05 - Slice hoagie rolls lengthwise, leaving one edge intact. Lightly butter the insides. Place rolls cut side up on a baking sheet and toast in oven for 3-4 minutes until golden.
06 - Divide chicken and vegetable mixture evenly among toasted rolls. Top each with 2 slices provolone cheese.
07 - Return sandwiches to oven for 3-4 minutes until cheese is melted and bubbly. Serve immediately.

# Expert advice:

01 -
  • The way the cheese gets perfectly melted while the roll stays crisp on the outside but soft inside
  • How the seasonings transform simple chicken breasts into something that tastes like it came from a sandwich shop
  • You can customize the vegetables based on what you have in the crisper drawer
02 -
  • Working in batches if your skillet is crowded will actually give you better browning on the chicken
  • Let the sandwiches rest for just one minute after melting the cheese so you dont burn your tongue on that first bite
03 -
  • Freeze the chicken breasts for 20 minutes before slicing to get those perfect thin strips
  • Use a cast iron skillet if you have one, it creates the best fond and even heat distribution

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