Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Skip the steak and reach for chicken in this grilled cheesy Philly sandwich recipe.
Servings and Ingredients
|2 tbsp. Hy-Vee vegetable oil, divided|
|2 c. Hy-Vee Short Cuts fajita vegetables|
|1 c. sliced white mushrooms|
|12 oz. Hy-Vee fresh 100% natural boneless skinless chicken breasts, thinly sliced|
|½ tsp. Hy-Vee Italian seasoning|
|½ tsp. Hy-Vee ground black pepper|
|6 Hy-Vee deli-style Provolone cheese slices|
|2 Hy-Vee Bakery hoagie buns, split|
Things To Grab
- Charcoal or gas grill
- Large cast iron skillet
- Meat thermometer
- Large spatula
Place a large cast iron skillet on grill rack. Heat 1 tablespoon oil in skillet. Add fajita vegetables to skillet. Cook 3 minutes, stirring frequently. Add mushrooms; cook 2 to 3 minutes or until tender, stirring frequently. Transfer vegetables to a bowl; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add chicken; sprinkle with Italian seasoning, salt, and pepper. Cook 6 to 7 minutes or until chicken reaches 165 degrees, stirring frequently.
Return vegetables to skillet with chicken. Divide mixture in half in skillet and form each half into an 8-inch long portion. Top each portion with 3 slices cheese. Grill 1 to 2 minutes more or until cheese is melted. Meanwhile, grill buns, cut sides down, 30 to 60 seconds or until lightly toasted.
To serve, carefully transfer each chicken portion to a toasted bun, using a large spatula.
Hy-Vee Test Kitchen