Korean Chicken Cheesesteak

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp oil

1 lb ground chicken

4 sub rolls

12 slices of provolone or pepper jack cheese

1 medium onion – sliced

2 serranos or jalapeños – sliced

2 tsp garlic powder

2 tsp onion powder

2 tsp smoked paprika

2 tbsp korean gochujang paste

1 tbsp soy sauce

salt & pepper to taste

SPICY MAYO

1/2 cup mayonnaise

2 tbsp sriracha sauce

1 tbsp honey

Directions

In a cast iron skillet, heat oil on medium heat. Add the onions cook for 4 mins.

Next add the ground chicken. Add all the seasonings and paste, break up the chicken and give everything a good mix.

Add the sliced serranos and divide the chicken mixture into 4 separate piles in the pan (preferably in a shape resembling the bread you are using.) Cover each pile with cheese, and let the cheese melt over the tops of the piles.

To make the spicy mayo, mix all the ingredients under “spicy mayo” and mix until well combined.

Cut the sub rolls in half and place in the boiler for toast. Once the subs are toasty, spread a good layer of spicy mayo and scoop one of the piles into a warm roll. Repeat with remaining rolls. Serve hot and enjoy