Chicken Cheesesteaks
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 tsp
Paprika1 large
Onion (thinly sliced)2 cloves
Garlic (finely chopped)Directions:
1
Preheat the oven to 450 degrees F
2
Line a baking sheet with aluminum foil
3
Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet
4
Roast until just cooked through, 15 minutes
5
Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet
6
Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes
7
Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute
8
Remove from the heat and stir in the pickled peppers
9
Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes
10
Thinly slice the chicken and divide among the rolls
11
Top evenly with the onion mixture and the cheese
12
Return to the oven to melt the cheese, about 2 minutes
13
Top with hot sauce and/or ketchup and serve with carrot and celery sticks
14
Photograph by Christopher Testani