Description
Juicy sliced chicken, caramelized peppers and onions, and melty provolone cloaked by garlic butter–brazenly delicious and easy to make on the grill or griddle. A handheld restaurant-style chicken cheesesteak perfect for weeknight dinners or game day.
Ingredients
Scale
Chicken
- 2 lbs chicken tenderloins
- 1½ tsp kosher salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
Vegetables
- 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
Cheese
- 10–12 slices provolone cheese
Rolls
- 6 hoagie rolls
Garlic Butter
- 4 tbsp softened butter
- 1 garlic clove, finely grated
- ½ tsp Italian seasoning
Instructions
- Prepare the chicken: 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.
- Caramelize the vegetables: Preheat the flat top to medium-high or high. Add 1 tbsp oil and cook the peppers and onions for 6–8 minutes, tossing occasionally, until tender and caramelized. Add 1 tbsp butter during the last minute, then move the vegetables to a cooler section of the griddle.
- Cook the chicken: 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).
- Combine and melt cheese: Combine the chicken with the peppers and onions. Add the remaining tablespoon of butter and toss everything together for 30–60 seconds. 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.
- Prepare the garlic butter rolls: 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.
- Assemble and serve: Scoop each cheesy chicken portion into a toasted hoagie roll and serve immediately.
Notes
- Beef up the flavor by freezing the tenderloins lightly for 20–30 minutes before slicing to get ultra-thin slices.
- Cook the vegetables and chicken in two batches if your griddle isn’t large enough to keep them in a single layer.
- If you don’t have a melting dome, cover with a sheet pan or lid to trap steam for melting the cheese.
- Leftovers store separately for best texture: filling up to 4 days in the fridge, or freeze for up to 3 months (bread may soften).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich, American Classics
- Method: Stovetop
- Cuisine: American
Keywords: chicken cheesesteak, chicken sandwich, griddle, skillet, provolone, peppers, caramelized onions, garlic butter, hoagie
