Ultimate Chicken Cheese Steak Sandwiches (Printable)

Juicy chicken with sautéed peppers and onions in a toasted hoagie roll topped with melted provolone cheese.

# What You Need:

→ Chicken

01 - 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 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 Assembly

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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell peppers. Sauté for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Remove from skillet and set aside.
03 - Add remaining 1 tbsp olive oil to the skillet. Add sliced chicken, salt, pepper, garlic powder, and paprika. Cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned.
04 - Return sautéed vegetables to the skillet with chicken. Stir to combine and heat through for 2 minutes.
05 - Slice hoagie rolls lengthwise, leaving one edge intact. Lightly butter insides of each roll. Place rolls on baking sheet, cut side up, and toast in oven for 3–4 minutes until golden.
06 - Divide chicken and vegetable mixture evenly among toasted rolls. Top each with 2 slices provolone cheese.
07 - Return sandwiches to oven for 3–4 minutes, or until cheese is melted and bubbly.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • The chicken stays ridiculously juicy because we slice it thin against the grain and cook it fast
  • Those peppers and onions get sweet and golden in a way that makes everything else taste better
  • Toast the rolls first and they wont get soggy even with all that melty cheese happening
02 -
  • Dont crowd your skillet when cooking the chicken or it will steam instead of sear. Work in batches if you need to.
  • Let the vegetables get some color. Those browned bits are where all the flavor lives.
  • Butter the rolls all the way to the edges. The edges burn fast if they are naked.
03 -
  • Freeze the chicken for 15 minutes before slicing. It will slice cleanly and you can get it paper thin without a fuss.
  • Mix provolone with shredded mozzarella if you want that incredible cheese pull situation.

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