Chicken Steak Sandwich Ingredients:
Chicken Steak Sandwich Recipe
- 2 teaspoons olive oil
- 3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup red bell pepper strips
- 1 cup green bell pepper strips
- 1 cup vertically sliced onion
- 1 1/2 teaspoons white wine vinegar
- 1/8 teaspoon salt
- 2 garlic cloves, minced
- 1/2 teaspoon hot pepper sauce
- 4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
- 4 (1-ounce) slices provolone cheese
How to make Chicken Steak Sandwich:
- Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
- Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
- Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches
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