Chicken Cheesesteak
A delicious and hearty sandwich featuring seasoned chicken, caramelized vegetables, and gooey provolone cheese in a toasted hoagie roll.
Equipment
- Skillet
- Baking Sheet
- Measuring Cups and Spoons
Ingredients
- 1.5 lb skinless, boneless chicken breasts
- avocado oil (enough for seasoning and sautéing)
- salt (to taste)
- black pepper (to taste)
- 1/2 tsp. smoked paprika
- 1/2 tsp. granulated onion
- 1 large red bell pepper (cored and sliced thinly)
- 1 large yellow bell pepper (cored and sliced thinly)
- 1 white onion (sliced thinly)
- 8 slices provolone cheese
Instructions
- Season the chicken breasts with avocado oil, salt, black pepper, smoked paprika, and granulated onion.
- Heat a skillet over medium heat and sear the seasoned chicken for 12 to 16 minutes, flipping halfway through, until fully cooked. Set aside to rest before slicing thinly.
- In the same skillet, add a bit more avocado oil and sauté the sliced bell peppers and onions until charred and caramelized, about 10 minutes. Season with a pinch of salt.
- Preheat your broiler and prepare a baking sheet. On one side of each hoagie roll, layer the sliced chicken, sautéed peppers, onions, and top with provolone cheese.
- Broil for 2 to 3 minutes until the cheese melts and bubbles.
- Place the top half of the hoagie roll on the sandwich and serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.