Chicken Cheesesteaks with Peppers

Provolone is one to the traditional cheeses for steak sandwiches, but you can also use mozzarella or Monterey Jack. One of our family favorites.

1 lb of chicken cutlets (3 chicken breast)

2 tablespoons olive oil

coarse salt and ground pepper

2 mixed bell peppers ( ribs and seeds removed), thinly sliced

1 large red onion, halved and thinly sliced

4 garlic cloves, thinly sliced

6 oz. sliced provolone cheese

4 soft hoagie rolls, split lengthwise

1/4 cup light mayonnaise

On Foreman grill, the chicken breast; saute onion, garlic, peppers, salt & pepper in olive oil. Mix onion, peppers and chicken breast (cut into strips) on a baking dish; Top the chicken, peppers & onions with the provolone cheese; broil until cheese is bubbling. 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

This is a favorite.

A Martha Stewart Recipe

Yum