Chicken Cheesesteak Provolone (Print-Friendly Version)
Tender chicken with peppers, onions, provolone, and garlic aioli on toasted hoagie rolls.
# What You'll Need:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breasts
02 -
2 tbsp olive oil or grapeseed oil
03 -
2 tbsp unsalted butter
04 -
1 yellow bell pepper, sliced or diced
05 -
1 red bell pepper, sliced or diced
06 -
1 yellow onion, sliced or diced
07 -
8 slices provolone cheese
08 -
4 hoagie rolls
09 -
1 batch garlic aioli or mayonnaise
→ Seasoning
10 -
All-purpose seasoning or blend of salt, black pepper, garlic powder, onion powder, paprika
# How to Make It:
01 -
Lightly pound chicken breasts for even thickness. Season both sides with all-purpose seasoning or spice blend.
02 -
Heat oil in large skillet over medium-high heat. Cook chicken 7–9 minutes per side until internal temp reaches 160°F (71°C). Add 1 tbsp butter near end. Remove chicken and let rest.
03 -
Reduce heat to medium. Melt remaining butter in skillet. Add bell peppers and onion, season with 1 tsp all-purpose seasoning. Sauté until tender and deeply colored, 5–7 minutes. Lower heat to low.
04 -
Slice or dice rested chicken. Return chicken to skillet with vegetables. Stir gently to combine and remove from heat.
05 -
Cover chicken and vegetables with provolone slices. Place lid on skillet and let cheese melt gently for 3–5 minutes.
06 -
Toast hoagie rolls if desired. Spread garlic aioli or mayonnaise on both sides of each roll. Divide chicken mixture evenly among rolls.
# Additional Tips:
01 -
The chicken, vegetable, and cheese mixture can be refrigerated in an airtight container for up to two days.