Chicken Cheesesteak Sandwiches

Instructions

PREP THE HOAGIE ROLLS:

Butter the inside of the sandwich rolls. Heat a large cast iron skillet over medium heat and toast the butter side of each roll. You may need to work in batches.

Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half.

COOK THE CHICKEN:

While toasting the rolls, place the chicken thighs onto paper towel. Use more paper towel to pat the chicken dry. Season the chicken thighs with salt, pepper and garlic powder.

Once the rolls are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the now exposed side with kosher salt, freshly ground black pepper and garlic powder. Once browned, use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

COOK THE PEPPERS AND ONIONS AND CHEESESTEAK FILLING:

To the same skillet, add 1 more tablespoon olive oil and add in the sliced red and green bell pepper, yellow onion, seasoning salt and italian seasoning. Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.

As the onions and peppers cook, thinly slice the chicken thighs.

Once the peppers and onions are tender yet still a bit firm, add in the garlic paste (or freshly grated garlic) and stir to combine. Add the sliced chicken back into the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

BUILD THE CHICKEN CHEESESTEAKS:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 to 6 piles of the chicken and pepper mixture. My griddle isn't big enough to do all 6 but if yours is, then make 6 piles.

Top each pile with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese. Invert and place the mayo coated, toasted hoagies on top. Cover with a domed lid and let cook until the cheese has melted.

Use a large spatula to scoop under one of the piles and carefully turn each sandwich right side up and place onto a plate. Repeat with the remaining cheesesteaks. Season each one with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries.

Mains & Entrees