Easy Chicken Cheesesteaks with Rotisserie Chicken
My Chicken Cheesesteaks combine pulled rotisserie chicken and onions piled on a roll and topped with melted provolone and blistered shishitos.
Servings: 2
Ingredients
- 5 tablespoons neutral oil divided
- 20 shishito peppers see notes below
- 2 large kaiser rolls softer rolls work best
- 1 medium yellow onion chopped
- 3/4 pound rotisserie chicken pulled or chopped
- 8 slices provolone cheese see notes below
- salt and pepper to taste
Instructions
- Heat a large pan to medium heat with 2 tablespoons of neutral oil and add the peppers. Coat with the oil then add a 1/4 cup of water and cover for 5 minutes. Remove the lid and continue to cook until the peppers are soft and charred.
- Place the peppers on a plate and pinch off the stems and discard. Season with salt to taste.
- Add the remaining oil to the pan and turn to medium-high heat. Add the onions and cook for 3 minutes or until they begin to get some color. Add the chicken and continue to cook for another 3 minutes, stirring occasionally.
- Add 6 slices of the provolone cheese on top of the chicken and onions. Chop the cheese and chicken with a spatula or wooden spoon and mix together.
- Turn off the heat and separate into two sections roughly the size of each roll. Top each section with 1 slice of cheese. With a large spatula, scoop the chicken and cheese into the rolls. Top each sandwich with as many shishito peppers as you like. Enjoy!
Notes
- Servings. Makes 2 large sandwiches.
- Pan. A cast iron, stainless steel, or carbon steel will all work well to sear the chicken and onions. It goes without saying, a griddle top such as Blackstone, will work even better and allow you to make numerous chicken cheesesteaks at one time.
- Cheese. You can use whiz, provolone, white or yellow American cheese. A quick melting cheese is best.
- Peppers. I chose to use shishito peppers for this recipes but Italian long hots or cherry peppers are great as well.
- Leftovers. Chicken cheesesteaks can be saved in the fridge for up to 3 days. To reheat, wrap tightly in foil and bake at 300-325°F until warm (about 15 minutes).
Nutrition
Calories: 891kcal | Carbohydrates: 35.9g | Protein: 67.7g | Fat: 53.5g | Saturated Fat: 20.7g | Cholesterol: 191mg | Sodium: 1330mg | Fiber: 2.4g | Sugar: 6.8g | Calcium: 708mg | Iron: 2mg
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