Chicken Cheesesteaks

Photo: Leo Gong; Styling: Karen Shinto

Cheesy chicken sandwiches get a kick from a bit of cayenne. If you prefer an even more robust flavor, spread the rolls with a mixture of Dijon mustard and chili paste.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 653
  • Calories from fat: 45%
  • Protein: 50g
  • Fat: 33g
  • Saturated fat: 11g
  • Carbohydrate: 38g
  • Fiber: 3.3g
  • Sodium: 864mg
  • Cholesterol: 127mg

Ingredients

  • 1/4 cup olive oil
  • 2 boned, skinned chicken breast halves (1 lb.), sliced
  • 1 cup sliced mushrooms
  • 1 cup sliced onion
  • 1 cup sliced green bell pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 teaspoons butter
  • 4 submarine or French bread rolls, split
  • 4 romaine lettuce leaves
  • 1 cup shredded jack cheese

Preparation

  1. 1. Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes.
  2. 2. Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, then divide chicken mixture among rolls. Serve with potato chips.
  3. Note: Nutritional analysis is per serving.
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