Chicken Recipe

Prep and slice the chicken

Pat the chicken thighs dry. If you prefer very thin strips, place chicken in the freezer for 10–15 minutes so it firms up, then slice thinly against the grain into strips about 1/4-inch thick.

Marinate

In a bowl combine 2 tbs olive oil, 1 tbs Worcestershire sauce, 1 tbs soy sauce, minced garlic, smoked paprika, 1 tsp kosher salt and 0.5 tsp black pepper. Add the sliced chicken and toss to coat. Let marinate for 10 minutes at room temperature (or up to 30 minutes refrigerated).

Cook chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil and swirl. Working in a single layer (cook in two batches if necessary), add the marinated chicken strips and spread them so they contact the pan. Cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking 2–3 minutes more until cooked through and edges are slightly browned (internal temperature 165°F). Remove chicken to a plate and tent with foil to keep warm.

Slice vegetables

While chicken rests, thinly slice the onion, bell peppers, and mushrooms so they cook quickly and evenly.

Sauté vegetables

In the same skillet over medium heat, add 1 tbs butter. When butter melts, add the sliced onion and cook 4–5 minutes until translucent and starting to brown. Add the sliced green and red bell peppers and cook 3–4 minutes until softened. Add the sliced mushrooms and cook another 3–4 minutes until the mushrooms release moisture and brown. Season with a pinch of salt and black pepper to taste.

Combine with chicken

Return the cooked chicken to the skillet with the vegetables. Toss to combine and heat together 1–2 minutes so flavors meld. Taste and adjust seasoning; add the optional 1 tbs lemon juice now if using to brighten flavors.

Prepare and toast rolls

Split the hoagie rolls lengthwise but keep them hinged. Spread a little butter (about 1 tbs total) on the cut sides. Heat a second skillet or use the cleared space in your skillet over medium heat and toast the rolls butter-side down 1–2 minutes until golden and crisp. If you like, spread mayonnaise (about 1 tbs per roll) on the interior after toasting.

Melt cheese onto filling

With the chicken-and-vegetable mixture still hot, divide it into four even portions in the skillet. Layer 2 slices of provolone over each portion. Cover the skillet with a lid for 1 minute to melt the cheese, or briefly broil the open-faced portions until the cheese bubbles.

Assemble cheesesteaks

Using a spatula, scoop each cheesy chicken-and-veg portion onto a toasted roll. Add optional chopped parsley on top for freshness.

If desired, finish each sandwich with a light squeeze of lemon juice and additional black pepper. Serve immediately while hot.