Chicken Philly Sandwiches

  • KathiKathi Posted: 03/20/10
    Worthy of a Special Occasion

    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:)

  • LinPhilly Posted: 05/12/11
    Worthy of a Special Occasion

    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!

  • Jeweljr Posted: 04/28/12
    Worthy of a Special Occasion

    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


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