Ingredients38 m servings 501
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes.
- Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes.
- Spread chicken mixture evenly over halved rolls.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 501 calories; 20.6 38.4 38.8 92 915 Full nutrition
ReviewsRead all reviews 3
This was yummy.. good basic recipe that can be jazzed up or kept as is.. Only change I made was cooking the meat and veggies together.. I didn't see the point of using two pans
Delicious. My adult daughter who knows a good chicken cheesesteak said this was really good! Thanks for this recipe.