Chicken Cheese Steak
A homemade delight featuring juicy chicken, melted cheese, and sautéed vegetables on a toasted hoagie roll. A quick and flavorful meal perfect for lunch or dinner.
Equipment
- Skillet
- Cutting Board
- Tongs
Ingredients
Main Ingredients
- 1 lb chicken breast boneless, skinless, sliced thinly
- 2 bell peppers sliced (mix of red, green, or yellow)
- 1 large onion thinly sliced
- 6-8 slices provolone cheese or cheese of choice
- 4 hoagie rolls split and toasted
- 2 tbsp butter or oil for sautéing
- 2 cloves garlic minced
Seasoning
- to taste salt and pepper
- 1 tsp paprika adds a subtle smokiness
- 1 tsp Italian seasoning or oregano
Instructions
- Thinly slice the chicken breast against the grain for tenderness.
- Wash, de-seed, and slice bell peppers and onions into thin strips.
- In a large skillet over medium heat, add 1 tablespoon of butter or oil.
- Add sliced onions and bell peppers, and sauté for 5-7 minutes until tender and slightly caramelized. Season with salt, pepper, and oregano.
- Transfer the cooked vegetables to a plate and set aside.
- Add another tablespoon of butter or oil to the skillet and increase the heat to medium-high.
- Place sliced chicken in the skillet and let cook undisturbed for 2-3 minutes to achieve a nice sear.
- Flip the chicken and season with salt, pepper, paprika, and minced garlic. Cook for another 3-4 minutes until fully cooked.
- Add the sautéed vegetables back into the pan with the chicken and toss everything together.
- Lower heat to low and layer provolone cheese over the chicken and vegetable mixture. Cover with a lid and let the cheese melt for 2-3 minutes.
- Toast the hoagie rolls lightly under a broiler or in a pan.
- Fill each toasted roll with the cheesy chicken and vegetable mixture.
- Serve hot with optional toppings like hot sauce, mayonnaise, or ketchup.
Notes
For a spicier kick, add jalapeños or red pepper flakes. To make it a low-carb dish, skip the bread and serve the mixture in lettuce wraps or over cauliflower rice.