Chicken Philly Cheesesteak Sandwich

This hot Chicken Philly Cheesesteak sandwich is made with thinly sliced pieces of chicken, veggies, and melty provolone cheese all inside a toasted homemade Italian herb and cheese footlong! We drizzled Southwest Chipotle sauce and mayo over each sandwich with lettuce and tomatoes to bring to you a new cheese steak sandwich without the steak! Talk about easy and cheap!

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: footlong

Course: Main Dish

Cuisine: American

Equipment

18x13 baking sheet
Large Skillet

Ingredients

5 12-inch footlongs
5 oz bell peppers, (sliced)
1 onion, (sliced)
10 slices provolone cheese, (halved)
2 tomatoes, (sliced)
2 cups shredded iceberg lettuce

Chicken Marinate:

2 lbs chicken breast , (thinly sliced)
1/2 cup Italian dressing , (bottled)
1/2 cup ranch , (bottled)
1 1/2 tsp black pepper
1 tsp seasoned salt
1 1/2 tsp dried parsley
1/2 tsp paprika
1 tsp Montreal Chicken Seasoning

Instructions

Instructions:

Soak the chicken in the marinade for 20 minutes.
Meanwhile, slice and prepare all the veggies.
Heat 2 Tablespoons of oil in a large skillet over high heat. Add the peppers and onions and sear for 30-60 seconds until lightly charred. Set aside.
In the same skillet add 3 tablespoons of oil and cook the chicken in its marinade for 5-10 minutes until liquid evaporates and the chicken browns.
Assemble the sandwiches: place 4 provolone halves across the top half of the bread. Top with 1 cup of the fried chicken pieces and 1/2 cup of the sauteed peppers and onions.
Place subs onto a sheet pan and broil over high on the bottom rack of the oven for 1 minute and 30 seconds.
Finish by topping with lettuce and tomatoes. Drizzle mayo and Chipotle Southwest Sauce before serving. Enjoy!