Sunday, April 5, 2015

Chicken Cheesesteaks with Peppers


Provolone is one to the traditional cheeses for steak sandwiches, but you can also use mozzarella or Monterey Jack. Hoagie rolls are also sold as sub or hero rolls.

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.

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