Classic Chicken Cheesesteak with Provolone, Peppers, and Onions

Steps

Every amount is written into the step where you use it.

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Chicken Cheesesteak with Provolone, Peppers, and Onions

1. Partially freeze the 2 pounds of chicken breast for 20 minutes, then slice very thin against the grain; season with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika and toss to coat. 10 min
2. Thinly slice the 2 green bell peppers and 2 yellow onions, mince the 3 garlic cloves, and (if using) thinly slice the 8 ounces of cremini mushrooms. 8 min
3. Split the 4 hoagie rolls lengthwise and set aside. 2 min
4. Heat 1 tablespoon vegetable oil in a large cast-iron or heavy skillet over medium-high; add the onions, bell peppers, and mushrooms (if using) and cook, stirring occasionally, until softened and lightly charred, about 8 minutes. 8 min
5. Timing-sensitive step. Add the minced garlic and 1 tablespoon unsalted butter to the vegetables and stir constantly for 1 minute until fragrant, then push the vegetables to the side of the pan. 2 min
6. Timing-sensitive step. Add the remaining 1 tablespoon vegetable oil to the cleared side of the pan, add the seasoned chicken in a single layer, and sear undisturbed for 2 minutes, then break apart and stir-fry until cooked through, about 3 more minutes. 5 min
7. Timing-sensitive step. Drizzle 1 tablespoon Worcestershire sauce over the chicken and vegetables, stir everything together, and cook for 1 minute until the liquid is absorbed. 2 min
8. Divide the filling into 4 portions in the pan, lay 2 slices of provolone over each portion, cover the pan with a lid or foil, and let the cheese melt for 1–2 minutes. 2 min
9. Toast the split hoagie rolls cut-side down in a dry skillet or under the broiler for 1–2 minutes until golden, then scoop each cheesy portion into a roll and serve immediately. 3 min

Old Bay Seasoned Oven Friesside

1. Preheat the oven to 425°F and place a large rimmed baking sheet inside to heat up. 15 min
2. Cut the 2 pounds of russet potatoes (skin on) into ¼-inch sticks, rinse under cold water, and pat thoroughly dry with paper towels. 10 min
3. Toss the dried potato sticks with 2 tablespoons vegetable oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
4. Carefully spread the seasoned fries in a single layer on the preheated baking sheet, making sure they are not touching, and roast for 20 minutes. 20 min
5. Flip the fries and roast for another 15–20 minutes until deep golden and crispy at the edges. 18 min
6. Transfer the fries to a serving platter and serve immediately alongside the cheesesteaks. 2 min