Italian Chicken Cheesesteak

2 gold potatoes
1 small sweet potato
1 yellow onion
2 green bell peppers
4 tbsp. mayonnaise
3 tbsp. sour cream
2 tsp. garlic powder
20 oz. chicken breast, cut into thin strips
2 tbsp. Italian seasoning
2 tbsp. chicken bouillon
4 tbsp. butter
4 small baguettes
Mozzarella cheese

Cut potatoes into wedges and toss with oil, salt, and pepper. Air fry at 380 for 15 minutes, flipping halfway through.

Thinly slice the onion and bell pepper. Add to a heated pan with oil and cook, stirring occasionally, for 5-7 minutes. Season with salt and pepper and remove from pan.

Combine mayonnaise, sour cream, and half of the garlic powder. Add salt and pepper to taste.

Combine butter and garlic powder in a microwave safe bowl and heat until softened, about 15 seconds. Add salt and pepper. Toast the baguettes with garlic butter until golden brown.

Dry chicken and add to a pan with oil over medium-high heat. Add Italian seasoning, chicken bouillon, and 4 tbsp. water. Cook until chicken is browned and cooked through, 5-7 minutes. Add the peppers and onions back to the pan and stir together.

Spread the garlic mayonnaise mixture on the bread and top with the chicken and vegetable mixture. Sprinkle mozzarella on top and toast for 2-3 minutes. Serve with the potato wedges and garlic mixture.

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