Chicken Cheesesteaks | America's Test Kitchen

Ingredients

• ¾ cup jarred hot or sweet cherry pepper , stemmed, seeded, and chopped fine, plus 1 teaspoon brine
• ⅓ cup mayonnaise
• 1 teaspoon pepper , divided
• 2 (8-ounce) boneless, skinless chicken breasts , trimmed and sliced thin crosswise
• ¾ teaspoon table salt , divided
• 3 tablespoons extra-virgin olive oil , divided
• 1 red bell pepper , stemmed, seeded, and sliced thin
• 1 onion , halved and sliced thin
• 4 (6-inch) sub rolls , split
• 3 ounces thinly sliced sharp provolone cheese , cut in half
• 3 ounces thinly sliced American cheese , cut in half