Recipe Details
Ingredients
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2skinless, boneless chicken breast halves
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1teaspoonseasoned salt
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1tablespoonolive oil
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1tablespoonbutter
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½largeonion, sliced
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½mediumgreen bell pepper, sliced
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2largefresh mushrooms, sliced
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2(10-inch) hoagie rolls, split lengthwise
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4slicesprovolone cheese
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4slicestomato, or to taste
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4leaveslettuce, shredded, or to taste
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2teaspoonsmayonnaise, or to taste
Cooking Directions
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Preheat grill for medium heat and lightly oil the grate.
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Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
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Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.
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Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a sheet pan with aluminum foil.
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Place hoagie roll bottoms on the prepared pan. Set roll tops aside.
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Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.
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Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.
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Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.
Tips
Use four 6-inch rolls for four smaller chicken cheesesteak sandwiches.
You can use a toaster oven instead of the broiler, if preferred. Don’t skip the foil-wrapping step!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories894 | |
% Daily Value * | |
Total Fat 41g |
53% |
Saturated Fat 17g |
87% |
Cholesterol 121mg |
40% |
Sodium 1847mg |
80% |
Total Carbohydrate 78g |
28% |
Dietary Fiber 6g |
21% |
Total Sugars 10g |
|
Protein 52g |
|
Vitamin C 38mg |
189% |
Calcium 664mg |
51% |
Iron 6mg |
34% |
Potassium 807mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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