Chicken Cheesesteaks with Peppers

Provolone is one to the traditional cheeses for steak sandwiches, but you can also use mozzarella or Monterey Jack. One of our family favorites.

1 lb of chicken cutlets (3 chicken breast)
2 tablespoons olive oil
coarse salt and ground pepper
2 mixed bell peppers ( ribs and seeds removed), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light mayonnaise

On Foreman grill, the chicken breast; saute onion, garlic, peppers, salt & pepper in olive oil. Mix onion, peppers and chicken breast (cut into strips) on a baking dish; Top the chicken, peppers & onions with the provolone cheese; broil until cheese is bubbling. 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

This is a favorite.




Lisa Lombardo said...

This looks delicious! I found your post on Tuesdays with a Twist and would love to have you share it with us on Farm Fresh Tuesdays!

Teresa B said...

They sound delicious, thank you for sharing at The Really Crafty Link Party. Pinned!

Tarahlynn said...

My mouth is watering! Thanks for sharing with us at the To Grandma's house we go link party, I'll be featuring you on Wednesday of next week when the new party starts!

Miz Helen said...

This recipe looks like a delicious chicken sandwich! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

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