We enjoy making steak sandwiches whenever we get Italian rolls shipped in from the East coast and decided to use a left-over roasted chicken breast to build a barbeque chicken cheese steak that was quick and delicious including plenty of fresh vegetables and garlic bread.

Ingredients:

2 Amoroso (Italian hoagie roll) rolls split partly through

3 medium cloves garlic peels and chopped finely

1 left over chicken breast (medium) sliced long ways, chopped in half

3 tbsp. olive oil (separated)

½ large red pepper cored and slices

½ large yellow onion sliced

1 large handful of spinach

6-8 medium to large mushrooms chopped

4 slices provolone cheese

3 tbsp. “Franks” hot sauce

5 Tbsp favorite BBQ sauce 

1 tbsp. butter melted

 

Steps:

  1. In a large pan or griddle pour in one tablespoon olive oil, drop in garlic, and spread around, open up the rolls and lay in, heat and rotate at least once (an iron press helps here)- I usually turn them upside down for a minute to heat the exterior. Once browned pull from the pan, plate and lay two slices of provolone on each roll.
  2. In a well heated cast iron pan drop in remaining two tablespoons olive oil, red pepper, onions, mushrooms, and allow to cook for a few minutes, then drop in handful of spinach and cover for about 2 minutes. Remove cover and allow to cook until the spinach is just wilted. Remove from the pan and spread evenly on both sandwiches.
  3. Add more oil to the pan, if necessary, then heat it up to approximately 350F. Drop in the chicken, allow to cook for a couple minutes and keep it moving around until it browns up. While the chicken is cooking combine three tbsp of Franks hot sauce, five tablespoons of favorite BBQ sauce (I use Private Selection Kentucky Bourbon), and one tablespoon of butter-stir into the chicken until well coated, then remove from the pan and evenly distribute on each sandwich. Cut each sandwich in half to serve.