Chicken Cheese Steak
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
44
Spice
36
Sweetness
45
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Seasoned Salt1 tbsp
Olive Oil1 tbsp
Butter1 large
Onion (sliced)2 tsps
Mayonnaise (to taste)Directions:
1
Preheat grill for medium heat and lightly oil the grate
2
Place chicken between 2 sheets of heavy plastic on a work surface
3
Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness
4
Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side
5
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
6
Shred chicken; season with seasoned salt
7
Heat olive oil and butter in a skillet over medium heat
8
Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes
9
Stir in chicken; cook until heated through
10
Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven
11
Spread chicken mixture on the bottom half of each hoagie roll
12
Lay 2 pieces of provolone cheese side-by-side over chicken mixture
13
Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes
14
Spread 1 teaspoon mayonnaise on top half of each hoagie roll
15
Top each half with 2 tomato slices and 1/2 of the lettuce
16
Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside
17
Set aside for flavors to blend, 1 to 2 minutes