Chicken Philly Cheesesteak

I think by now you all know I have an unhealthy obsession with chicken sandwiches, so of course I’m gonna make these at home too. Chicken Philly cheesesteak are definitely mouthful to say, but it’s worth it, because they’re a delicious mouthful to eat too!

I never really made them at home until we moved to Chicago and my husband would order them at literally any place that had them on the menu. It’s so simple when you break it down, that besides the bread rolls I had to pick up, I had all the ingredients at home. This is also great for meal planning. Just prepare a batch of chicken, chop up some veggies and then all you have to do it pull it together when you’re hungry.

Here’s what you’ll need for 4 sandwiches:

1 pound of boneless chicken strips

salt to taste

1/2 tsp black pepper

1/2 tsp chilli flakes

1/4 tsp garlic powder

4 french bread rolls

1 bell pepper, chopped

1 tomato, seeded and chopped

Havarti or Provolone Cheese slices (or shredded mozzarella)

shredded lettuce

Butter for toasting bread rolls

Start off by heating a little oil in a pan and adding the chicken, salt, black pepper, chili flakes and garlic powder. Feel free to add some sriracha as well if you like spice. Cook the chicken, sautéing occasionally till it’s cooked through. Then with a wooden spoon or using two forks, slightly shred the chicken.

Once the chicken has been shredded turn up the heat a little, add 1 Tblspn more of oil and 1/2 the bell peppers (and onions if your family isn’t dreadfully opposed to them) and sauté for a couple minutes, till the chicken and peppers get some color on them. Then turn off the heat and get ready to assemble.

While you’re cooking the chicken heat up the bread rolls, cut side down on a cast iron pan with some butter. The idea is to get a light golden brown crust on the inside while keeping the outside pillowy soft.

To assemble, add the chicken mix in the center, then top off with the cheese of your choice. I personally use provolone or havarti cheese slices, but shredded mozzarella works great as well. Go as heavy handed as you like. I usually add a slice and a half to each sandwich. Then top off with more chopped peppers and tomatoes. Place under the broiler in your oven till the cheese melts. You can use a microwave as well but the oven keeps everything nice and crispy.

All that’s left is adding some shredded lettuce to the top, and then devouring your sandwich like no one’s watching!

Happy cooking!

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