Ingredients
Equipment
Method
- Slice chicken breasts into very thin strips about ¼ inch thick, freezing for 15 to 20 minutes first makes slicing easier.
- Season chicken strips with salt, pepper, garlic powder, and Italian seasoning, tossing to coat evenly.
- Slice bell peppers and onions into thin strips, keeping them similar size.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat and add seasoned chicken strips in a single layer.
- Cook chicken for 5 to 6 minutes, stirring occasionally, until cooked through and lightly browned, then remove to a plate.
- Add remaining 1 tablespoon oil to the same skillet, then add sliced peppers and onions.
- Cook vegetables for 6 to 8 minutes, stirring occasionally, until soft and caramelized with golden brown edges.
- Return cooked chicken to the skillet with the vegetables and toss everything together to combine well.
- Top the chicken mixture with sliced provolone cheese, cover skillet with lid, and cook for 1 to 2 minutes until cheese melts completely.
- While cheese melts, slice hoagie rolls and toast them in a separate pan with butter or under the broiler until lightly golden.
- Scoop generous portions of the cheesy chicken and vegetable mixture onto toasted hoagie rolls and serve immediately while hot.
Nutrition
Notes
The key is slicing the chicken very thin, about ¼ inch strips. I used thick pieces my first time and they didn't have that authentic cheesesteak texture. Freeze the chicken for 15 minutes before slicing to make it easier to cut thin. Also, let the peppers and onions cook until caramelized and sweet for best flavor.