Name: Chicken Cheesesteaks Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs chicken tenderloins; 1½ tsp kosher salt; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp smoked paprika; ½ tsp black pepper; 1 large yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 tbsp avocado oil (divided); 2 tbsp butter; 10–12 slices provolone cheese; 6 hoagie rolls; 4 tbsp softened butter; 1 garlic clove, finely grated; ½ tsp Italian seasoning

Ingredients

2 lbs chicken tenderloins

1½ tsp kosher salt

1 tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

½ tsp black pepper

2 tbsp avocado oil, divided

1 large yellow onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 tbsp butter

10–12 slices provolone cheese

6 hoagie rolls

For the Garlic Butter

4 tbsp softened butter

1 garlic clove, finely grated

½ tsp Italian seasoning

Instructions

Step 1: Slice the chicken tenderloins very thinly against the grain. Season with the salt, garlic powder, onion powder, smoked paprika, and black pepper, tossing until evenly coated.

Step 2: Preheat the flat top to medium-high or high heat. Add 1 tablespoon oil and cook the peppers and onions for 6–8 minutes, tossing occasionally, until tender and caramelized. Add 1 tablespoon butter during the last minute, then move the vegetables to a cooler section of the griddle.

Step 3: Add the remaining oil to the hot side. Spread the chicken into a thin, even layer and let it sear undisturbed for 1–2 minutes before flipping and chopping with your spatulas. Cook another 2–3 minutes, just until cooked through (165°F).

Step 4: Combine the chicken with the peppers and onions. Add the remaining tablespoon of butter and toss everything together for 30–60 seconds.

Step 5: Divide the chicken mixture into 6 portions directly on the flat top and top each with 2 slices of provolone. Cover with a melting dome for about 1 minute, until the cheese is gooey and melted.

Step 6: Stir together the softened butter, garlic, and Italian seasoning. Spread it over the cut sides of the rolls and place them cut-side down on the flat top for 1–2 minutes, until golden and crisp.

Step 7: Scoop each cheesy chicken portion into a toasted hoagie roll and serve immediately.

Tips & Variations

Thin slices cook fast and stay tender, so freeze the tenderloins for 20 to 30 minutes before slicing.

A crowded griddle steams the chicken, so spread it in a single layer and let it sear untouched. Cook in two batches if your flat top is small.

Chicken and veggies need different heat, so set up a hot zone and a medium zone. The chicken sears while the onions caramelize without burning.

Juicy filling can turn bread soggy, so toast the rolls right before assembling. The crisp surface holds up to the filling.

If you don’t have a melting dome, cover the cheese with a sheet pan or pot lid for about a minute. The trapped steam melts it just as well.

To use a cast iron skillet instead, cook the vegetables and chicken in separate batches over medium-high heat.

Leftovers keep for up to 4 days in the fridge, with filling and rolls stored separately. The filling also freezes for up to 3 months, though the peppers soften slightly.

FAQs

Common question 1?

Can I use another protein instead of chicken?

Yes. Thinly sliced beef or turkey can work, but cooking times may vary. Adjust heat to prevent drying the meat.

Common question 2?

Do I have to toast the rolls?

Toasting adds texture and helps hold up to the filling. If you’re short on time, you can skip it, but the rolls may become soggy more quickly.

Dessert

Chicken Cheesesteaks Recipe

Introduction