Chicken Cheese Steak Recipe

Olive oil: Used for sautéing the chicken and vegetables, adding a rich flavor and preventing sticking.

Chicken breast: Thinly sliced to cook quickly and evenly, providing a lean protein base for the sandwich.

Onion: Adds sweetness and depth of flavor when sautéed with the chicken and bell pepper.

Bell pepper: Provides a crunchy texture and a burst of color, complementing the other ingredients.

Provolone cheese: Melts beautifully over the chicken and vegetables, adding a creamy and slightly tangy flavor.

Hoagie rolls: Soft and sturdy rolls that hold the chicken mixture well, making the sandwich easy to eat.

To ensure the chicken is thinly sliced, partially freeze the chicken breast for about 20-30 minutes before slicing. This will make it easier to cut into thin, even pieces, which will cook more quickly and evenly.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture, making it a good substitute for chicken breast.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a slightly different but pleasant taste to the dish.

• bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor, adding a different dimension to the dish.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a suitable alternative to provolone.

• hoagie rolls - Substitute with baguette: A baguette has a similar texture and can hold the fillings well, making it a good substitute for hoagie rolls.

• Allow the chicken mixture to cool completely before storing. This prevents condensation, which can make the hoagie rolls soggy.
• Transfer the cooled chicken mixture into an airtight container. If you have a vacuum sealer, use it to extend the freshness.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• When freezing, consider portioning the chicken mixture into individual servings. This makes it easier to thaw and reheat only what you need.
• Wrap each hoagie roll separately in aluminum foil or plastic wrap before placing them in a freezer bag. This helps maintain their texture and prevents freezer burn.
• Label the containers and bags with the date of storage. This helps you keep track of freshness and ensures you use the oldest items first.
• To reheat, thaw the chicken mixture in the refrigerator overnight if frozen. Heat it in a skillet over medium heat until warmed through. You can also use a microwave, but be sure to stir occasionally for even heating.
• For the hoagie rolls, if frozen, let them thaw at room temperature or warm them in the oven at 350°F for about 10 minutes.
• Assemble the chicken cheese steak by filling the warmed hoagie rolls with the reheated chicken mixture. If desired, add a fresh slice of provolone cheese and let it melt before serving.

• Preheat your oven to 350°F (175°C). Wrap the hoagie rolls filled with the chicken mixture in aluminum foil. Place them on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the chicken is warmed through.

• For a quicker method, use a microwave. Place the chicken cheese steak on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the hoagie rolls directly on the rack. Heat for about 10 minutes, or until the cheese is bubbly and the bread is slightly crispy.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken mixture in the skillet and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until the chicken is warmed through and the cheese is melted. Then, fill the hoagie rolls and serve immediately.

• Skillet: A large, flat-bottomed pan used for cooking the chicken, onions, and bell peppers evenly.

• Spatula: A tool for stirring and flipping the chicken and vegetables to ensure even cooking.

• Cutting board: A surface for safely slicing the chicken breast, onion, and bell pepper.

• Chef's knife: A sharp knife for thinly slicing the chicken breast, onion, and bell pepper.

• Tongs: Useful for handling the chicken and vegetables while cooking and for placing the mixture into the hoagie rolls.

• Measuring spoons: For accurately measuring the olive oil.

• Serving platter: A dish to hold the assembled chicken cheese steaks before serving.

• Hoagie rolls: The bread used to hold the chicken, cheese, and vegetable mixture.

Pre-slice ingredients: Buy chicken breast, onion, and bell pepper pre-sliced to save prep time.

Use a single pan: Cook everything in one skillet to minimize cleanup.

Melt cheese quickly: Cover the skillet with a lid to melt the provolone cheese faster.

Toast rolls in advance: Toast the hoagie rolls while the chicken and vegetables cook to streamline the process.