Chicken Cheesesteak
This Chicken Cheesesteak has peppers, onions, mushrooms, and melty cheese but are made with chicken!
Ingredients
- 2 tablespoons oil
- 1/2 white onion, diced finely, (about 1 cup)
- 1 cup diced bell peppers (red or green), seeds and ribs removed, sliced thinly
- 1 cup sliced button mushrooms, (optional)
- 1.5 lbs boneless skinless chicken breasts or tenderloins, sliced thinly (see Note)
- 2 teaspoons Italian seasonings
- 2 tablespoons butter, melted
- 6 hoagie rolls, sliced, (or mini rolls)
- garlic salt
- 1/3 cup mayo
- 1 clove garlic, minced finely
- 6 ounces sliced Provolone or Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- In a large skillet heat oil over medium-high heat. Add the onion, bell pepper, and mushrooms, sprinkle with salt and pepper, and cook for 3-4 minutes or until veggies start to soften. Add more oil if necessary to cook the chicken. Sprinkle chicken with salt and pepper, Italian seasonings, and add to the skillet. Cook the chicken for 5-7 minutes or until chicken is done and veggies are soft. Set aside.
- Brush the inside of the rolls with melted butter, sprinkle with garlic salt, and toast for about 3 minutes.
- While rolls are toasting combine garlic and mayonnaise in a small bowl.
- Remove rolls from oven and spread mayonnaise mixture on the inside of the rolls.
- Spoon chicken and veggie mixture on one side of each sub roll and top with cheese.
- Return hoagies to the oven for 2-4 minutes or until cheese is melted. Remove from oven. Enjoy!
Notes
You can also use leftover chicken that you already have. Just throw it in when the veggies are almost done to get it heated through.
Source: The Girl Who Ate Everything