Name: Chicken Cheesesteaks
Ingredients: Olive oil, for cooking; 2 heaping cups of sliced onion (any kind you like is fine); 2 Anaheim or green bell peppers, seeded and sliced (you can sub 1 cup of banana pepper rings and use the juice in place of the vinegar); 1 tablespoon red wine vinegar; 2 boneless, skinless chicken breasts, cut/chopped into small pieces; Salt and pepper to taste; 1 tablespoon Italian seasoning; 2 teaspoons chicken stock concentrate (or 1 bouillon cube); 4 split ciabatta rolls or hoagie rolls; 1 cup mayo; 2 teaspoons garlic powder; 1 to 1.5 cups shredded mozzarella or provolone cheese

Chicken Cheesesteaks

Print Recipe

Warm, gooey, and bursting with savory, garlicky flavors, these easy Chicken Cheesesteaks will keep you and your people very, very happy.

Author: Lauren McDuffie
Yield: 4 servings 1x

Ingredients

Units Scale

Olive oil, for cooking
2 heaping cups of sliced onion (any kind you like is fine)
2 Anaheim or green bell peppers, seeded and sliced (you can sub 1 cup of banana pepper rings and use the juice in place of the vinegar)
1 tablespoon red wine vinegar
2 boneless, skinless chicken breasts, cut/chopped into small pieces
Salt and pepper to taste
1 tablespoon Italian seasoning
2 teaspoons chicken stock concentrate (or 1 bouillon cube)
4 split ciabatta rolls or hoagie rolls
1 cup mayo
2 teaspoons garlic powder
1 to 1.5 cups shredded mozzarella or provolone cheese

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Instructions

Add about a tablespoon of oil to a large skillet set over medium-high heat. Add the sliced onion and peppers, season lightly with salt and pepper, and cook until tender; about 6 to 8 minutes, stirring frequently. Add the vinegar (you can add more, to taste) and stir to mix. Transfer to a bowl/plate for now.
In the same pan (no need to clean it), add the chicken in a single layer and season with salt, pepper and the Italian seasoning. Let the meat cook though almost entirely on one side – this helps with browning. The moisture should evaporate and a decent crust should form; takes about 4 to 5 minutes. Add the stock concentrate or bouillon cube. Add the veggies back into the pan and toss to combine. Turn off the heat.
Meanwhile, set the broiler to high; adjust the rack to the middle position.
Combine the mayo and garlic powder in a bowl. Season with salt and pepper. Brush a thin layer of the garlicky mayo onto the cut sides of each bread half (we’ll use the rest when serving. See note). Toast under the broiler for a couple minutes, until crunchy and lightly browned.
Top the toasted bread bottoms with a heaping portion of the chicken mixture and cover with cheese. Place the pan back under the broiler and broil just until the cheese is browned and bubbling and the bread is almost charred. Drizzle/spoon lots of the garlicky mayo over the sandwiches (I usually make extra) and serve while they’re warm and gooey.

Notes

NOTE: Melted or softened butter may also be used for the toasted rolls.

I serve mine with simple roasted potatoes, potato chips or easy potato wedges.

Find it online: https://mykitchenlittle.com/2022/01/05/chicken-cheesesteaks/