Chicken Cheesesteak Sandwiches
Chicken, bell peppers and onions smothered in smoked Provolone and a little heat from pickled jalapeños.
Ingredients
- 2 tablespoon light olive oil
- 1/2 orange bell pepper
- 1/2 red bell pepper
- 1 sweet onion sliced vertically
- 2 pounds chicken thighs trimmed of excess fat and sliced thin
- 2 pinches kosher salt
- 1 pinch freshly ground black pepper
- 1/4 teaspoon garlic powder more or less to taste
- pickled jalapenos chopped
- 12 slices smoked provolone cheese
- 6 six-inch sub buns
- mayonnaise
Instructions
- Preheat your griddle to 375° or a large twelve-inch skillet over medium/medium-high heat and preheat your oven to 350 degrees.
- Once hot; add in a table spoon of olive oil and add in the peppers and onions. Stir to coat in oil and then leave them be for a minute or two to create a good caramelization and color. Continue to cook the onions and peppers until they are soft yet still a bit firm, transfer them to a clean bowl.
- Add the remaining oil to the griddle or pan, and add in the chicken. Work in batches so the chicken has a chance to color and cook evenly. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.
- Divide the chicken/pepper mixture among the split sub buns and top with chopped jalapenos {if desired} and two slices of smoked Provolone per sandwich.
- Slide the sandwiches into your preheated oven for 5-8 minutes or until the cheese is melted.
- Smear mayonnaise (if desired) on the underneath of the top bun and serve warm!
Nutrition
Serving: 1g | Calories: 703kcal | Carbohydrates: 39g | Protein: 40g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 876mg | Potassium: 472mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 28mg | Calcium: 318mg | Iron: 12mg