Chicken Cheese steak Sandwiches Recipe

Chicken, bell peppers and onions smothered in smoked Provolone and a little heat from pickled jalapenos.


2 tablespoon Light Olive Oil

1/2 a whole Orange Bell Pepper

1/2 a whole Red Bell Pepper

1 whole Sweet Onion, sliced vertically

2 pounds Chicken Thighs, trimmed of excess fat and sliced thin

2 pinches Kosher Salt

1 pinch Coarse Black Pepper

1/4 Garlic Powder, more or less to taste

Pickled Jalapenos, chopped

12 slices Smoked Provolone Cheese

6 six-inch Sub Buns



Preheat your griddle to 375 degrees 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!


source: simplyscratch

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