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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.

David Bonom
Recipe by Cooking Light June 2004

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Credit: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

490 calories; calories from fat 28%; fat 15.4g; saturated fat 6.5g; mono fat 6.2g; poly fat 1.5g; protein 35.2g; carbohydrates 51.3g; fiber 4.2g; cholesterol 69mg; iron 3.9mg; sodium 945mg; calcium 359mg.
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