Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, thinly sliced
  • 2 tbsp neutral high-smoke point oil (Avocado or Grapeseed)
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 large white onion, thinly sliced
  • 2 medium green bell peppers, sliced into strips
  • 8 oz white button mushrooms, thinly sliced
  • 2 tbsp unsalted butter
  • 8 slices provolone cheese
  • 4 hoagie rolls, split lengthwise
  • 1/4 cup chicken broth

Instructions:

  1. Place chicken breast in the freezer for 15 minutes to firm up, then shave into paper-thin ribbons across the grain.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil. Sauté onions, peppers, and mushrooms until charred at the edges and translucent, about 5 minutes. Remove vegetables from the pan and set aside.
  3. Wipe the pan clean and increase heat to high. Add the remaining oil. Spread the chicken in a single layer and sear undisturbed for 4 minutes to develop a deep brown crust.
  4. Use a metal spatula to chop and flip the meat. Return the sautéed vegetables to the pan and toss with the chicken. Add 2 tbsp of unsalted butter.
  5. Lay the provolone slices over the mixture. Pour the chicken broth into the pan and immediately cover with a lid for 30-60 seconds to create a steam chamber that emulsifies the cheese.
  6. Toast the hoagie rolls and load them with the cheesy chicken and vegetable mixture.