Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.
2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese
How to Make It
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.
I Loved this recipe. In my opinion and for my taste, (because I do not like all the fake cheese whiz/ketchup stuff) this was very delicious. I actually made it very low fat by using low fat cheese and the light rolls. So It can be made to meet Weight Watcher's standards. This is a nice addition to the menu. Thanks
This is not a traditional philly chicken cheese steak. 1.) If using chicken breast, you must thinly slice then mince the chicken (therefore increasing surface area and contact with juices, cheese, onions, etc.) Try shaving off slices while chicken is still defrosting. Otherwise, use ground chicken and mince from there. 2.) Provolone is a no-no. It might sound weird, but in philly you use cheese whiz. Can't hack it? The only acceptable alternative is American. 3.) Peppers and vinegar= no. 4.) To get the chicken/fried onion mixture on the roll, combine the chicken and onions in the pan then open up the roll and put it face down on top of the mixture and scoop up that way (being careful of course, but this is the traditional way!). If using American, put that on last (along with ketchup, of course). If using the traditional whiz, slather it on the roll first, then scoop up the chicken/onion mixture from the pan.
Trust me, large chunks of chicken=not philly-esque. Don't do it!
Excellent! I live in Philly and have been trying to find a home-made version of this that was a little healthier than our local "steak" shops. And my husband and I agreed it was better than anything we got out! The only difference I did was double the garlic and put cheese on bread under the broiler to melt and then add chix mix to serve. I would almost double the onions, but that's just me:)
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