Philly-Style Chicken Cheesesteak
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 teaspoon seasoned salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ large onion, sliced
- ½ medium green bell pepper, sliced
- 2 large fresh mushrooms, sliced
- 2 (10-inch) hoagie rolls, split lengthwise
- 4 slices provolone cheese
- 4 slices tomato, or to taste
- 4 leaves lettuce, shredded, or to taste
- 2 teaspoons mayonnaise, or to taste
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Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.
- Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
- Place hoagie roll bottoms on the prepared pan. Set roll tops aside.
- Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.
- Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.
- Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.
Source
Original recipe: View Original