Garlic Chicken Cheese Steak

When Carolyn and I were living in a small apartment in Exton, PA. we dined at several really nice restaurants in the area often. We would take my kids out to an Italian restaurant on route 30 called “Rino’s”, lots of classics and great wings, but our favorite meal was their Chicken Cheesesteak, which was served on a garlic infused roll, and is the inspiration for this dish.

Ingredients
2 Amoroso (Italian hoagie roll) rolls split partly through
3 medium cloves garlic peeled and chopped finely
1 left over chicken breast (medium) sliced long ways, chopped in half
3 tbsp olive oil divided
½ large red pepper cored and sliced
½ large yellow onion sliced
2 large handfuls of spinach
6-8 medium to large mushrooms chopped
4-6 slices provolone cheese
3 tbsp “Franks” hot sauce
5 tbsp favorite BBQ sauce
1 tbsp butter melted

Heat one tablespoon olive oil in a large nonstick pan or griddle, drop in garlic and spread around, open the rolls, and lay in, then rotate at least once (an iron press helps here)- turn them upside down for a minute to heat the exterior. Once browned pull from the pan, plate and lay two or three slices of provolone on each roll.
In a well heated cast iron pan drop in the 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.
Add more oil to the pan, if necessary, then heat it up to approximately 350F. Drop in the chicken, allow it 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 Johnson’s hot sauce), 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.