Chicken Steaks are a great alternative to philly cheesesteaks. Although I love philly cheesteaks, ribeye can be very expensive. If it’s not on sale, try this chicken steak recipe instead. It doesn’t taste like philly cheesesteak, but it has a lot of other great flavors going on.

Chicken Steaks (serves 2)
Ingredients:

1 Tbs red wine vinegar
1/4 cup olive oil, plus Tbs
1/2 tablespoon Dijon mustard
1/2 tsp Italian seasoning
1/4 tsp paprika
1/2 tsp kosher salt
1 large chicken breast
1/2 onion, diced
1/2 green bell pepper, diced
1 tablespoons garlic, minced
6 slices deli pepperoni (the large kind), chopped
3 slices provolone
2 steak rolls, split and toasted
cherry peppers (in the pepper/pickle aisle)

In a small bowl whisk together vinegar, oil, Italian seasoning, paprika and salt. Place mixture in a large ziplock bag with chicken. Put bag in the freezer for 30 minutes.

Over medium heat, saute onions and peppers in additional Tbs of oil until soft.

After 30 minutes in the freezer, cut the chicken in thin pieces. Add to peppers and onions and cook until no pink remains. Add additional oil if needed. Add garlic and cook for 1 additional minute. Add pepperoni and cook for 2 additional minutes. Drain any excess pepperoni grease.

Divide chicken and pepperoni mix between two steak rolls. Top with provolone cheese (it will melt from residual heat) and cherry peppers.

Adapted by Aaron McCargo Jr.