Tangy Chicken Cheesesteak

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adapted from: Big Daddy/Food Network


2 Tbl. red wine vinegar

1/2 c. olive oil

1 Tbl. Dijon mustard

1 tsp. Italian Seasoning

1 tsp. paprika

1 tsp. kosher salt

1 tsp. black pepper

4 boneless, skinless chicken cutlets

1 onion, diced

1 green bell pepper, diced

1/2 Tbl. minced garlic

pepperoni, sliced

provolone, sliced

2-4 steak rolls, split and toasted


In a small bowl, whisk together the red wine vinegar, olive oil, Dijon, Italian seasoning, paprika, salt and pepper.  Place chicken in large zip-lock bag and pour marinade over top.  Seal bag and move around to coat all the chicken with marinade.  Freeze for 30-45 minutes.  Chicken will freeze slightly.  Remove from freezer and with a sharp knife, slice the slightly frozen meat as thin as possible.  In a large skillet over medium-high heat, add a little olive oil.  Add the onions and green pepper and cook until softened, about 2 minutes.  Add the garlic and the sliced chicken and cook until the chicken is cooked through.  Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the cheese to melt.  With the help of a spatula, scoop up the chicken with the cheese and pepperoni and put it on the split roll.  Serve.  

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