Chicken Cheesesteak Sandwich (Print Version)

# Ingredients:

→ Protein and Veggies

01 - 1 pound of tender chicken breast or thighs, cut into thin strips
02 - 2 tablespoons of olive oil, any good quality kind
03 - 1 fresh onion, thinly sliced
04 - 1 bright bell pepper, thinly sliced (any color works)
05 - Two fresh garlic cloves, chopped finely
06 - 1 teaspoon smoky paprika
07 - 1/2 teaspoon fine sea salt
08 - 1/2 teaspoon black pepper, freshly ground
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1 tablespoon soy sauce (use only if you'd like a kick of umami)

→ Building the Sandwich

12 - 4 fresh hoagies or sub rolls
13 - 4 slices of provolone or American cheese, melts wonderfully
14 - Optional toppings: sautéed mushrooms, pickled jalapeños, or extra caramelized peppers and onions

# Instructions:

01 - Heat up a big skillet on medium-high. Toss in the olive oil and let it heat up until it shimmers.
02 - Throw in your chicken strips and stir every so often until they're done and golden, which takes about 5-7 minutes.
03 - Add in the onions and peppers, letting them soften and caramelize for about 5 minutes.
04 - Sprinkle on the garlic, along with paprika, salt, pepper, thyme, and oregano. Cook for another 1-2 minutes, just 'til everything smells amazing.
05 - Pour in the soy sauce now, if you'd like, and give the mix a thorough stir.
06 - While waiting, lightly toast your hoagie rolls until they're beautifully golden and warm.
07 - Place a slice of cheese on the bottom half of each hoagie roll, making sure it covers well.
08 - Carefully pile on a generous amount of the chicken and veggie mixture right on top of the cheese.
09 - Put the assembled sandwiches under a broiler for a minute or two. Watch closely so the cheese melts just right without burning.
10 - Top it off with anything additional you like—crunchy veggies, mushrooms, or something spicy like jalapeños.

# Notes:

01 - Quick and simple, these sandwiches are great for weeknight meals or a laid-back weekend.
02 - Save time by slicing the veggies earlier, so you're ready to go when cooking starts.

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