Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons oil (or mayonnaise)
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne (optional, for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil (for cooking)
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2 tablespoon soy sauce (optional) (use gluten-free or tamari if needed)
- 1/2 tablespoon Worcestershire sauce (optional, use gluten-free if needed)
- 4 slices provolone cheese
- 4 hoagie rolls or sandwich buns, sliced (toasted if desired)
Instructions
1. Marinate the Chicken
Thinly slice the chicken breasts or thighs for even cooking. In a bowl, combine the chicken with oil, garlic powder, oregano, cayenne (if using), salt, and black pepper. Mix well to coat the chicken evenly. Allow the chicken to marinate for at least 20 minutes, or for a deeper flavor, marinate it overnight in the refrigerator.
2. Sauté the Vegetables
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté for about 5 minutes, or until they become soft and slightly caramelized. Stir occasionally to prevent burning. Once cooked, transfer the vegetables to a plate and set aside.
3. Cook the Chicken
Using the same skillet, add the marinated chicken and spread it out in an even layer. Cook for about 5-8 minutes, stirring occasionally, until the chicken is fully cooked and slightly golden. The internal temperature should reach 165°F (75°C). If the pan gets too dry, add a splash of water or broth to keep the chicken moist.
4. Add Flavor Enhancers
For extra depth of flavor, stir in soy sauce and Worcestershire sauce. These ingredients enhance the umami taste, making the sandwich even more savory. Mix well and cook for another minute.
5. Melt the Cheese
Return the cooked onions and peppers to the skillet and mix them with the chicken. Lay the provolone cheese slices over the top and allow them to melt for about 2-3 minutes. If you want faster melting, cover the skillet with a lid.
6. Assemble the Sandwiches
Slice the hoagie rolls or sandwich buns and toast them lightly if desired. Spoon the chicken and cheese mixture evenly onto the buns. Serve immediately while warm.
Notes
- How to Slice Chicken Thinly: To make slicing easier, place the chicken in the freezer for about 20 minutes before cutting. This firms up the meat, allowing for more precise slices.
- Checking Chicken Doneness: If you’re unsure whether the chicken is cooked, use a meat thermometer. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut a piece in half—if there’s no pink, it’s ready.
- Preventing Overcooked Vegetables: If your onions and peppers cook too quickly and start burning, reduce the heat slightly and stir more frequently. Adding a small splash of water can also help.
- Making the Sandwiches Ahead of Time: You can prepare the chicken and vegetable mixture in advance and store it in an airtight container in the fridge for up to 3 days. Simply reheat before assembling the sandwiches.
- Using a Different Cooking Method: If you don’t have a stovetop, you can cook the chicken and vegetables on a sheet pan in the oven at 400°F (200°C) for about 20 minutes, stirring halfway through.
- Prep Time: 10 minutes + 20 minutes marinate time
- Cook Time: 20 minutes