Chicken Cheesesteak

Thinly slice the Spanish onion into half-moons.

Heat a large skillet over medium heat. Add the unsalted butter and 1 tablespoon of avocado oil.

Add the sliced onions to the skillet and season with kosher salt and freshly ground black pepper.

Once the pan is hot, reduce the heat to medium-low. Cook the onions slowly for about 40 minutes, stirring occasionally, until they are deeply caramelized and sweet.

While the onions are cooking, prepare the chicken. Remove the tough tendon from each chicken tender and thinly slice the meat into strips.

Freshly grate the sharp white cheddar cheese and set aside.

Once the onions are caramelized, remove them from the skillet and set aside.

Slice the Italian roll lengthwise, but not all the way through. Lightly scoop out some of the bread from the inside to make more room for the filling.

Spread a thin layer of mayonnaise on the inside of the roll.

Place the roll mayo-side down on a hot griddle or pan and toast until golden brown. Remove and set aside.

Add the remaining tablespoon of avocado oil to the hot griddle. Add the sliced chicken and spread it into a single layer.

Cook the chicken for about 2 minutes, chopping it with spatulas as it cooks. Season with kosher salt and pepper. Be careful not to overcook.

Return the caramelized onions to the griddle and mix them with the cooked chicken.

Top the chicken and onion mixture with the grated cheddar cheese and mix until the cheese is melted and incorporated.

Place the toasted roll over the cheesy chicken mixture on the griddle. Use a spatula to scoop the entire filling into the roll.

Top the cheesesteak with torn cherry peppers and a drizzle of their juice before serving.