Chicken Cheesesteak

🧂 Ingredients

• 1 teaspoon unsalted butter
• 4 soft hoagie rolls
• 1 pound boneless

  skinless chicken breast, cut into strips
• 2 tablespoons olive oil
• 1 teaspoon Morton kosher salt
• ½ teaspoon ground black pepper
• 1 large yellow onion

  thinly sliced
• 1 large green bell pepper

  thinly sliced
• 4 to 8 large button mushrooms

  sliced
• 1 teaspoon Italian seasoning
• 6 slices deli provolone cheese

Instructions

• 1 Cut the hoagie rolls in half. Divide 1 tablespoon of butter amongst the 4 rolls,
  and spread over the cut sides of the rolls. Toast buttered sides of rolls on a
  hot pan until golden brown. Set aside.
• 2 Season the chicken strips all over with salt and pepper.
• 3 Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken
  for 8-10 minutes, or until cooked through. Transfer the chicken to a plate.
• 4 In the same skillet, add the remaining oil. Add thinly sliced onion, bell
  pepper, mushrooms and Italian seasoning, then add a little salt and pepper. Cook
  for about 6-8 minutes, or until the vegetables are nicely softened.
• 5 Reduce heat to low. Return cooked chicken to skillet and stir to combine with
  the vegetables.
• 6 Top chicken and veggies with the provolone cheese. Cover the skillet with a lid
  and allow the cheese to melt.
• 7 Gently mix the cheese into the chicken and vegetables just a bit, and divide the
  mixture evenly amongst the toasted hoagie rolls. Serve hot.

Nutrition Info