Cheesesteak au poulet

Ingrédients

• 1 teaspoon unsalted butter
• 4 soft hoagie rolls
• 1 pound boneless (skinless chicken breast, cut into strips)
• 2 tablespoons olive oil
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon ground black pepper
• 1 large yellow onion (thinly sliced)
• 1 large green bell pepper (thinly sliced)
• 4 to 8 large button mushrooms (sliced)
• 1 teaspoon Italian seasoning
• 6 slices deli provolone cheese

Préparation

1. 1

   Cut the hoagie rolls in half. Divide 1 tablespoon of butter amongst the 4 rolls, and spread over the cut sides of the rolls. Toast buttered sides of rolls on a hot pan until golden brown. Set aside.

2. 2

   Season the chicken strips all over with salt and pepper.

3. 3

   Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for 8-10 minutes, or until cooked through. Transfer the chicken to a plate.

4. 4

   In the same skillet, add the remaining oil. Add thinly sliced onion, bell pepper, mushrooms and Italian seasoning, then add a little salt and pepper. Cook for about 6-8 minutes, or until the vegetables are nicely softened.

5. 5

   Reduce heat to low. Return cooked chicken to skillet and stir to combine with the vegetables.

6. 6

   Top chicken and veggies with the provolone cheese. Cover the skillet with a lid and allow the cheese to melt.

7. 7

   Gently mix the cheese into the chicken and vegetables just a bit, and divide the mixture evenly amongst the toasted hoagie rolls. Serve hot.