today and as usual I present to you a new recipe the chicken cheese steak (or a “chicken Philly” because it’s now and again known as) is my zesty twist on a Philly cheesesteak. It’s loaded with bold flavor, easy to put together with only some elements, and entirely relaxed and comforting to take chew after chunk out of!
• 1 1/2 pounds skinless, boneless chicken breasts (2-3 larger breasts)
• Avocado oil
• Black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated onion
• 1 large red bell pepper, cored and sliced thinly
• 1 large yellow bell pepper, cored and sliced thinly
• 1 white onion, sliced thinly
• 4 hoagie or larger French rolls split in half lengthwise
• 4 provolone cheese slices
– Season the chicken breasts with a generous drizzle of avocado oil, a hefty pinch of salt and pepper, and the smoked paprika and granulated onion.
– Place a cast-iron or other heavy bottom skillet over medium heat, and once the skillet is hot, place the chicken breasts in and allow them to sear on the first side for about 6-8 minutes, then flip and finish cooking/searing on the other side for about 6-8 minutes, or until cooked through; set the chicken aside on a plate to rest.
– Turn the heat under that same skillet to high, drizzle in a bit more oil, then add in the sliced peppers and onions in as much of a single layer as possible; sprinkle over a hefty pinch of black pepper (hold off on the salt until the end) and leave undisturbed for about 3-4 minutes to create some char and caramelization; then, stir, and once again leave undisturbed for a couple of minutes.
– Cook the peppers until soft and deeply golden-brown (about 10 minutes total), season with some salt, then turn the heat off. (You can leave this in the skillet, or spoon into a bowl to hold.)
– Slice the chicken breasts very thinly into strips, almost “shaving” them.