Jerk Chicken Cheesesteak Recipe

Marinate

Pat the chicken thighs dry with paper towels. In a bowl, combine jerk seasoning, olive oil, lime juice, and 1/2 tsp salt. Rub the mixture evenly over the chicken. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for more flavor).

Grill or Pan-sear

Preheat a grill or heavy skillet to medium-high heat (about 400°F/200°C). If using a grill, oil the grates lightly. Cook the marinated chicken 4–6 minutes per side, until browned and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain into strips approximately 1/4" thick.

While the chicken rests, thinly slice the yellow onion and red bell pepper. Heat 1 tsp butter or oil in a skillet over medium heat. Add the onion and pepper, season with 1/4 tsp salt and 1/8 tsp black pepper, and sauté 5–7 minutes until softened and slightly caramelized. Remove from heat and set aside. Have the pickles sliced ready to assemble.

In a small bowl, whisk together mayonnaise, hot sauce, soy sauce, honey, 1/2 tbsp lime juice, and 1/4 tsp black pepper until smooth. Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a pinch of salt if needed. Keep refrigerated until assembly.

Split the hoagie rolls lengthwise, leaving a hinge if preferred. Spread the softened butter on the cut sides. On a skillet or griddle over medium heat, place the rolls buttered-side down and toast until golden (about 1–2 minutes). Remove from heat.

Pile sliced jerk chicken evenly into each roll (about half the chicken per roll). Top the hot chicken immediately with two provolone slices each so they melt from the residual heat. If you want extra melt, place the assembled sandwiches under a broiler for 30–60 seconds to fully melt the cheese—watch carefully to avoid burning the bread.

Top the melted cheese with sautéed onions and red peppers, and arrange pickles on top. Drizzle 1–2 tablespoons of the savory sauce over each sandwich (adjust to taste). Close the rolls, press gently, and slice each hoagie in half if desired.

Serve immediately while hot. Provide extra savory sauce on the side for dipping. Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet or oven to preserve texture.