Chicken Cheese Steak Sandwiches (Printer-Friendly Version)
# What You'll Need:
→ Chicken and Vegetables
01 -
1 lb chicken breast or thighs, thinly sliced
02 -
2 tablespoons olive oil
03 -
1 onion, thinly sliced
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1 bell pepper (any color), thinly sliced
05 -
2 cloves garlic, minced
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1 teaspoon paprika
07 -
½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried oregano
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½ teaspoon dried thyme
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1 tablespoon soy sauce (optional, for extra flavor)
→ Sandwiches
12 -
4 hoagie rolls or sub rolls
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4 slices provolone cheese (or American cheese)
14 -
Optional toppings: sautéed mushrooms, pickled jalapeños, or extra onions and bell peppers
# Let's Cook!:
01 -
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until fully cooked and no longer pink, about 5-7 minutes.
02 -
Add the sliced onion and bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
03 -
Stir in the minced garlic, paprika, salt, pepper, oregano, and thyme. Cook for another 1-2 minutes until the garlic is fragrant.
04 -
If using, drizzle the soy sauce over the chicken and vegetable mixture and stir to combine.
05 -
Lightly toast the hoagie rolls in the oven or a toaster oven if desired.
06 -
Place a slice of provolone cheese on the bottom half of each toasted roll. Pile the cooked chicken and vegetable mixture on top of the cheese.
07 -
Place the sandwiches under a broiler or in a toaster oven for a minute or two, just until the cheese is melted and bubbly.
08 -
Add optional toppings like sautéed mushrooms, pickled jalapeños, or extra onions and bell peppers as desired.
# Cook's Notes:
01 -
For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
02 -
Use a mix of bell pepper colors for a more vibrant presentation.
03 -
These sandwiches pair well with a side of fries, coleslaw, or a fresh green salad.