Hot Chicken Sub (Printable Version)

A bold take on the Philly cheesesteak with tangy buffalo-flavored chicken, cheesy provolone, sautéed onions, and a crispy, buttered hoagie.

# Ingredients:

→ Main Ingredients

01 - 4 hoagie rolls
02 - 1 pound of chicken breast
03 - 4 slices of Provolone cheese
04 - 3 tablespoons of unsalted butter (plus extra for spreading on the rolls)
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon garlic powder (sprinkle extra on the rolls)
07 - 1/2 sliced pickled jalapenos, chopped roughly (swap out for banana peppers if you like)
08 - 1/2 yellow onion, sliced thinly (white onion works too)
09 - 3/8 cup of Frank's RedHot sauce

→ For Serving

10 - Ranch dressing or blue cheese dressing

# Steps:

01 - Pop the chicken breast into the freezer for 30 to 45 minutes.
02 - Heat up your oven to 400°F. Butter the insides of the hoagie rolls and sprinkle some garlic powder on top. Place them on a baking sheet, ready to go.
03 - Once the chicken's semi-frozen, slice it super thin, then chop it into little 1/4 to 1/2-inch bits. Mix it with salt and garlic powder, then set it aside.
04 - In a large skillet over medium heat, melt two tablespoons of butter. Toss in the onions and jalapenos and let them cook for about 7 or 8 minutes until they soften. Move them into a bowl, cover up, and leave them for later.
05 - Toast the buttered hoagie rolls in the oven for 5 minutes.
06 - Raise the skillet’s heat to high, toss in the chicken, and cook it for 5 minutes while giving it a stir every now and then. Once it’s done, it’ll be slightly caramelized and nicely cooked through.
07 - Turn the heat down to medium, toss a tablespoon of butter into the skillet, and let it melt. Pour in the Frank's RedHot sauce and mix until the chicken’s fully covered.
08 - Lay the Provolone slices over the sauced chicken and wait for them to melt.
09 - Scoop the cheesy chicken onto the warm rolls. Add the onions and jalapenos on top, and enjoy while it’s hot.

# Notes:

01 - These sandwiches are best eaten right away, but leftovers can last up to 4 days in the fridge if stored airtight.
02 - Freezing the chicken breast partially makes thin slicing a breeze.
03 - Control the spice by tweaking how much hot sauce or jalapenos you use.
04 - For a creamier bite, spread ranch or blue cheese inside the rolls before piling on the chicken.

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