Super Bowl Sunday is just around the corner and these chicken cheesesteak sliders are guaranteed to be a touchdown ;) especially if you’re a Philly fan! Just a warning — they are very messy but oh so worth it!
Prep Time: 30minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4
Ingredients:
3 Chicken Breasts
2 Red Peppers
2 Green Pepper
1 White Onion
4 Garlic cloves
2 tbsp Olive Oil
Oregano
Onion Powder
Garlic Powder
Paprika
Salt & Pepper
Gluten Free rolls
Provolone (Daiya makes a great plant based version)
3 tbsp butter, melted
Preheat your oven to 400F.
Pat dry your chicken and season (measure with your heart) both sides. Set chicken aside.
Wash and slice your peppers, thinly slice your onion, and mince your garlic. Add to a pan over medium heat with olive oil. Season with salt and pepper and cook until vegetables soften.
Once your veggies are done, add your chicken to the pan and cook on each side for about 10 minutes.
Slice your rolls in half and place the bottoms in a 9 x 13 pan. Brush some of the melted butter on them.
Lay down your first layer of your cheese across the rolls and then add the veggies on top.
When your chicken is done, slice it very thinly and add it as the next layer on your sliders. Add the next layer of cheese slices on top.
Place the other half of your rolls on top and brush with the rest of the melted butter. Place in the oven for 10-15 minutes or until the cheese becomes melty and the rolls get toasty.
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