Chicken Cheesesteaks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 625
- Total Fat
- 30 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 166 milligrams
- Sodium
- 1248 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 3 grams
- Protein
- 46 grams
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
1 1/2 pounds skinless, boneless chicken thighs
3 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup pickled sweet or hot cherry peppers, sliced
4 soft hoagie rolls, split
6 slices American cheese (about 4 1/2 ounces), halved
Hot sauce and/or ketchup, for topping (optional)
Carrot and celery sticks, for serving (optional)
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet. Roast until just cooked through, 15 minutes. Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet. Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute. Remove from the heat and stir in the pickled peppers. Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes. Thinly slice the chicken and divide among the rolls. Top evenly with the onion mixture and the cheese. Return to the oven to melt the cheese, about 2 minutes. Top with hot sauce and/or ketchup and serve with carrot and celery sticks.