Name: Chicken Cheesesteaks
Total time: 45 min
Yield: Serves 4
Ingredients: ¾ cup jarred hot or sweet cherry pepper, stemmed, seeded, and chopped fine, plus 1 teaspoon brine; ⅓ cup mayonnaise; 1 teaspoon pepper, divided; 2 (8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise; ¾ teaspoon table salt, divided; 3 tablespoons extra-virgin olive oil, divided; 1 red bell pepper, stemmed, seeded, and sliced thin; 1 onion, halved and sliced thin; 4 (6-inch) sub rolls, split; 3 ounces thinly sliced sharp provolone cheese, cut in half; 3 ounces thinly sliced American cheese, cut in half

Why This Recipe Works

Slicing the chicken crosswise into thin pieces ensured that the meat cooked through in just a few minutes over high heat without drying out. We employed two cheeses here rather than one: Sharp provolone brought tangy, assertive flavor while American cheese melted into a smooth, creamy layer that held all the components together the way a great cheesesteak demands. Spreading the cherry pepper mayonnaise directly onto the cut sides of the rolls before baking meant that the sauce soaked into the bread as the sandwiches heated, seasoning every bite from crust to filling. The cherry pepper brine stirred into the mayonnaise did more than add heat; its vinegary sharpness cut through the richness of the double cheese and olive oil–cooked vegetables, keeping the sandwich bright and balanced.

Before You Begin

To make the chicken easier to slice, freeze it for 15 minutes.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Combine cherry peppers and brine, mayonnaise, and ½ teaspoon pepper in bowl. Pat chicken dry and sprinkle with ½ teaspoon salt and remaining ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until cooked through, 2 to 3 minutes per side. Transfer to plate and tent with foil.

Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and remaining ¼ teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Off heat, stir in chicken.

Arrange rolls on baking sheet and spread mayonnaise mixture on cut sides of rolls. Divide chicken mixture among rolls. Divide provolone and American cheeses over chicken. Bake until cheeses are melted, about 5 minutes. Serve.