Ingredients
Scale
- 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
Instructions
- 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
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Korean
Keywords: korean chicken cheesesteak, sandwiches, lunch, chicken, easy dinner