Chicken cheese steaks
½ medium, thinly sliced
½ small, seeded and thinly sliced
1 medium clove(s), crushed through a press
Restaurant-type chicken tenders
1 pound(s), raw
2 slice(s), 1-ounce each
Nathan's Famous Hoagie Roll
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, poblano chile, and garlic; cook, partially covered, stirring occasionally, until golden and softened, 3–4 minutes.
- Add the chicken and salt; cook, uncovered, turning occasionally, until the chicken is browned and cooked through, about 4 minutes. Remove the skillet from the heat. Top the chicken with the cheese; cover the skillet and let stand until the cheese melts, about 1 minute.
- Fill each roll with half of the chicken filling. Cut each sandwich in half. Yields 1/2 sandwich per serving.