Monday, May 17, 2010

Chicken Cheesesteaks

1 pound chicken strips
2 TBS. vegetable oil, such as safflower
Coarse salt and ground pepper
2 mixed bell peppers (ribs and seeds removed), thinly sliced

2 tsp. minced garlic
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light olive oil mayonnaise

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

On baking sheet, toss together peppers, minced garlic and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with 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.
(Recipe and picture from

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