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marry me chicken sandwiches

Marry Me Chicken Cheesesteaks

Difficulty Easy
Print Recipe Pin Recipe
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Chicken:
  • 2 lbs boneless skinless chicken thighs, thinly sliced
  • 1 tbsp olive oil
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp chili powder
For the Marry Me Ranch Sauce:
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 packet ranch seasoning mix 1 oz
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 2 tbsp white onion finely minced
  • ¼ cup sun-dried tomatoes finely chopped
  • ½ tsp crushed red pepper flakes
  • 1 tbsp fresh parsley chopped
  • 1 –2 tsp hot sauce optional
For the Cheesesteaks:
  • 4 –5 hoagie rolls split
  • 8 –10 slices provolone cheese
  • 1 tbsp butter for toasting rolls
  • Optional: Pickled jalapeños extra sauce for dipping

Method
 

  1. Make the Sauce: In a bowl, combine buttermilk, mayonnaise, sour cream, ranch seasoning, Dijon mustard, lemon juice, garlic, and onion. Stir well. Add chopped sun-dried tomatoes, red pepper flakes, parsley, and hot sauce. Chill while prepping the rest.
  2. Cook the Chicken: Season sliced chicken with salt, pepper, garlic powder, paprika, and chili powder. Heat oil in a skillet over medium-high. Cook chicken in batches for 6–8 minutes, stirring occasionally, until cooked through and lightly browned.
  3. Toast the Rolls: Butter the inside of each roll. Toast them face-down in a hot skillet until golden and crisp, about 1–2 minutes.
  4. Assemble the Cheesesteaks: Add a layer of cooked chicken to each toasted roll. Spoon on sauce and top with 2 slices of provolone. Melt the cheese under a broiler or by covering the pan for 1–2 minutes.
  5. Serve: Serve hot with extra sauce on the side or pickled jalapeños if desired.