Whiskey Bbq Chicken Cheesesteak Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Cut thighs into 1/2" strips (thin strips like a cheesesteak). In a bowl combine 2 tbsp whiskey, 1 cup bbq sauce, 1 tbsp olive oil, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken strips and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil if pan is dry. Add marinated chicken strips in an even layer (cook in two batches if necessary to avoid crowding). Sear without moving for 2 minutes, then stir and continue cooking until just cooked through and edges start to caramelize, about 4–6 minutes total per batch depending on thickness. Reduce heat to medium-low and stir in 2–3 tbsp of reserved marinade/bbq sauce if needed to glaze the meat. Remove cooked chicken to a plate and keep warm.

Slice and soften vegetables

While chicken cooks, thinly slice the yellow onion, jalapeños (remove seeds for milder heat or leave some seeds for extra spice), and the green bell pepper into strips roughly the same size as the chicken. In a separate skillet, melt 1 tbsp butter over medium heat. Add the sliced onions, jalapeños, and green pepper. Sprinkle 1/2 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables. Sauté, stirring occasionally, until vegetables are softened and starting to caramelize, about 8–10 minutes. If they begin to stick, add a splash (1–2 tsp) of water.

Combine with chicken

Return the cooked chicken to the vegetable skillet or combine both in the larger pan. Toss together over medium heat for 1–2 minutes to marry flavors. Taste and adjust seasoning or a bit more BBQ sauce if desired. Keep mixture warm while you prepare the rolls and cheese.

Prep and toast rolls

Preheat your broiler to high or set oven to 450°F (230°C). Split the hoagie rolls lengthwise but keep one side attached if you like a hinged roll. Lightly spread 1 tsp mayonnaise inside each roll (optional) for moisture. Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until golden — watch closely to avoid burning.

Assemble with cheese

Pile generous portions of the chicken-and-vegetable mixture into each toasted roll, dividing evenly among the 3 rolls. Top each portion with 2 provolone slices (or enough to cover). Place assembled sandwiches back under the broiler or in the oven just until the cheese melts and bubbles, about 1–2 minutes. If you prefer a tighter melt, cover the pan with foil for 30–60 seconds before returning to broiler briefly.

Drizzle about 1–2 teaspoons of extra bbq sauce over the cheese on each sandwich, or brush the top of the chicken with the remaining 1/4 cup bbq sauce before adding cheese if you prefer a saucier sandwich. Sprinkle chopped cilantro or parsley over the top if using. Serve immediately while hot.