Go Back

Mini Chicken Cheesesteaks with a Garlicky Provolone Dipping Sauce

Thin-sliced chipotle chicken seared with onions and sweet peppers, piled onto toasted sub rolls and served with a warm dipping sauce. A game day platter that is sure to please!
Print Recipe Pin Recipe

Ingredients
  

Mini Chicken Cheesesteaks

  • 2 lb boneless skinless chicken breast, sliced thin
  • 1 ¼ teaspoon chipotle powder
  • 1 ¼ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 2 tablespoon olive oil
  • 1 yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 6 sub sandwich rolls

Garlicky Provolone Dipping Sauce

  • ¾ cup whole milk
  • 2 oz cream cheese cubed
  • 6 oz provolone cheese shredded or torn
  • 2 oz shredded Italian blend cheese
  • ¼ teaspoon garlic powder

Instructions
 

  • Chicken Cheesesteaks
  • Stir together the chipotle powder, salt, pepper, garlic powder, and onion powder. Toss with the sliced chicken until evenly coated.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until soft and golden, 8 to 10 minutes. Push to one side of the pan.
  • Raise the heat to medium-high. Add the chicken in a single layer and let it sit undisturbed for 2 minutes, then stir and cook until just cooked through, 3 to 4 minutes more.
  • Chop the chicken roughly in the pan with a spatula and stir the onions and peppers back in. Turn off the heat and cover to keep warm.
  • Cut each roll in half crosswise, then split each piece. Spread the cut sides with butter and toast under the broiler or in a dry skillet until golden.
  • Garlicky Provolone Dipping Sauce
  • Warm the milk in a small saucepan over medium-low until steaming. Add the cream cheese and whisk until completely smooth.
  • Remove the pan from the heat. Add the provolone a handful at a time, whisking until each addition melts before adding more. Whisk in the Italian blend the same way, then stir in the garlic powder.
  • Pile the chicken mixture onto the toasted rolls and close. Pour the sauce into a bowl, set it in the center of a platter, arrange the sandwiches around it, and serve warm.

Notes

Notes:
Freeze the chicken for 20 minutes before slicing so it cuts paper-thin.
Shred the provolone yourself from a block or deli slices. Pre-shredded cheese makes the sauce grainy.
Keep the heat low for the sauce and add the cheese off the burner. If it thickens on the platter, whisk in a splash of warm milk. If it ever looks oily, whisk in a tablespoon of cold milk to bring it back together.
Chicken and sauce can both be made a day ahead and stored separately in the fridge. Reheat the sauce gently over low heat with a splash of milk.