Ultimate Chicken Cheese Steak Sandwiches (Printable)
Tender chicken with sautéed vegetables and gooey provolone on toasted rolls
# What You 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
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced 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 same 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 of each roll. Place rolls on a baking sheet, cut side up, and toast in the oven for 3-4 minutes until just golden.
06 - Divide the chicken and vegetable mixture evenly among the toasted rolls. Top each with 2 slices of provolone cheese.
07 - Return sandwiches to the oven for 3-4 minutes, or until cheese is melted and bubbly.
08 - Serve immediately while hot.
# Expert Suggestions:
01 -
- The chicken stays incredibly juicy while getting those delicious browned edges that add so much flavor
- Everything cooks in one skillet making cleanup surprisingly simple
- You get that perfect cheese pull every single time without any fancy techniques
02 -
- Cutting the chicken while it's partially frozen makes slicing it thin so much easier and more uniform
- Don't skip toasting the rolls first, or they'll get soggy from all the juicy filling
- Letting the vegetables get nicely caramelized adds a depth of flavor you can't rush
03 -
- Cook the vegetables in batches if your skillet seems crowded, otherwise they'll steam instead of caramelize
- Use a serrated knife to slice the rolls without crushing them