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Chicken Cheesesteaks with Peppers

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Our ready-in-minutes take on Philadelphia's favorite sandwich is filled with chicken, peppers, and provolone.

Source: Everyday Food, October 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Provolone is one of 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.

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Reviews

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How would you rate this recipe?
53
  • Luv Food-1
    26 FEB, 2014
    Made as directed the first time, and chicken tenders did need to cook a little longer. I've since made this several times, and I cut a chicken breast into bite-sized pieces, then broiled them and comes out perfect everytime, especially for my meats & potatoes husband!
    Reply
  • RGA
    10 SEP, 2013
    I haven't tried the finished product yet, but I will say after 7 minutes of broiling the chicken cutlets, they were pretty much raw inside. I'm flipping them over (even though it said not to) and cooking another 7 minutes on the other side. Perhaps I was supposed to pound these so they were flat first?
    Reply
  • joycel1
    2 SEP, 2011
    Excellent! Nothing needs changed in this recipe! It satisfied everyone! Try it , you'll like it!
    Reply
  • tdmmom
    9 MAR, 2011
    I also omitted the mayo
    Reply
  • jblunt
    2 JUN, 2010
    This was fabulous. Easy and tasty. Omitted the mayo and the garlic.
    Reply
  • Orah
    17 MAY, 2010
    I meant hogies but the auto spell check must be in a golfing state of mind. I also left off the mayo as to me it's not that appealing on a hot sandwich.
    Reply
  • Orah
    17 MAY, 2010
    Of course I meant hogies...apparently the auto spell check on my iPod has a golfing frame of mind! I omitted the mayo as butter was sufficent.
    Reply
  • Orah
    17 MAY, 2010
    I didn't have bogies available so I used burger buns buttered and grilled. Ab fab!
    Reply
  • nonni_joni
    15 OCT, 2008
    CHICKEN? MAYONNAISE? OMG!!!!!!!
    Reply

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