Philly-Style Chicken Cheesesteak

01Method

1. 1

   Heat the grill to medium and lightly grease the grate with oil.

2. 2

   Lay the chicken between two sheets of heavy plastic wrap on a cutting board. Use the flat side of a meat mallet to pound each breast to about 1/2 inch thickness.

3. 3

   Grill the chicken until cooked through with no pink remaining and juices run clear, about 2 to 3 minutes per side (internal temperature should reach 165°F / 74°C). Transfer to a board, shred the meat, and toss with seasoned salt.

4. 4

   Warm the olive oil and butter together in a skillet over medium heat. Add the onion, bell pepper, and mushrooms; sauté, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Fold in the shredded chicken and stir until everything is heated through, 2 to 3 minutes.

5. 5

   Position an oven rack roughly 6 inches below the broiler element and turn on the broiler. Line a baking sheet with aluminum foil.

6. 6

   Arrange the hoagie roll bottoms cut-side up on the prepared sheet; set the tops to the side.

7. 7

   Spoon half the chicken mixture onto each roll bottom and lay 2 slices of provolone flat across the top of each.

8. 8

   Broil until the cheese melts and the rolls turn slightly crisp, 2 to 3 minutes. Remove from the oven.

9. 9

   Top each sandwich with tomato slices and shredded lettuce. Spread mayonnaise on the roll tops, close the sandwiches, and wrap each one tightly in aluminum foil, tucking any loose filling back in with a knife. Allow to rest 1 to 2 minutes before serving so the flavors meld.