Ultimate Chicken Cheese Steak Sandwiches (Print View)

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

# What You Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 0.5 tsp salt
04 - 0.5 tsp black pepper
05 - 0.5 tsp garlic powder
06 - 0.5 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

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

# How-To Steps:

01 - Preheat the oven to 400°F for toasting the rolls and melting the cheese.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Remove vegetables from the skillet and set aside.
03 - Add another 1 tbsp olive oil to the same skillet. Add the sliced chicken, salt, pepper, garlic powder, and paprika. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
04 - Return the sautéed vegetables to the skillet with the chicken. Stir to combine everything and heat through for 2 minutes.
05 - Slice the hoagie rolls lengthwise, leaving one edge intact like a hinge. Lightly butter the insides of each roll. Place the 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 sandwich with 2 slices of provolone cheese.
07 - Return the assembled sandwiches to the oven for 3-4 minutes, or until the cheese is melted and bubbly.
08 - Serve the chicken cheese steak sandwiches immediately while hot and the cheese is melted.

# Expert Hints:

01 -
  • The way the cheese melts into every crevice of the chicken creates these incredible gooey pockets
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • These taste better than anything from a sandwich shop and cost half as much
02 -
  • Slicing the chicken thin while it is slightly chilled makes it so much easier to cut cleanly
  • Crowding the skillet will steam the meat instead of searing it so work in batches if needed
03 -
  • Let the vegetables get some color before removing them from the skillet
  • Use a spatula to press the filling down slightly into the rolls before adding cheese

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