chicken cheesesteaks

Ok, let’s take a brief recess here from the sugar and the sweets and all of those desserts that I love so much.    Just the thought of pie is making me a little… uncomfortable.  Let’s flip the “savory” switch.

And let’s lighten it up a bit… I need something with some substance to it.

Steak? No, something light… chicken maybe… but not too light… let’s put it on some bread.

There we go…  swap out fatty rib-eye steak for lean, healthy boneless-skinless chicken breasta healthy(er) alternative to your sinful cheesesteak sandwich, .

Or, at this time of year, it may even be a resourceful way to use up the last of that dreaded leftover Thanksgiving turkey… ugh… turkey… let’s not use that word again for… at least a week or two.

Even though I have several cheese sauce recipes lurking in my “to do” lists, I can never actually bring myself to make them, especially not with the amount of food I’ve devoured in the past week… so I opted for sliced provolone cheese instead.

I’m not trying to claim that these are “authentic”, in fact I wouldn’t even call them “cheesesteak” if I had a better name for them…

Philly Chicken-Cheesesteaks?

Philly cheese-chickens?  Nah…

Phoenix Chicken-Steaks?

Ooh, I like that, maybe add some hatch chiles and monterey jack cheese… oh man.  Just thinking out loud here.  I’ve definitely smeared some leftover chipotle aioli on these babies and it was pretty amazing…

Chicken “Cheesesteaks”

[ Printable Recipe ]

  • 1 lb thin-sliced boneless skinless chicken breast
  • 1 green bell pepper, seeded and sliced
  • 1 sweet onion, sliced
  • 6 slices provolone (or cheese of your choice)
  • 6 french rolls, halved lengthwise
  • salt and pepper, to taste

1. Preheat oven to 400 degrees, or heat your broiler (high or low, whatever you prefer).  Meanwhile, heat a sauté pan over medium/medium-high heat.

2. Generously salt and pepper both sides of the chicken breasts.  A shake or two of garlic powder never hurt anyone either, just sayin.  Cook with a teaspoon or two of olive oil over medium high until cooked through, set aside.

3. Add another teaspoon of oil to the pan, and sauté peppers and onions until just tender-crisp. Salt and pepper onions and peppers to taste. Set aside.

4. Line a baking pan with foil.  Slice chicken breast into thin strips, toss with peppers and onions, and put into six “piles” on the baking sheet.  Place one slice of cheese on top of each pile, and broil until cheese is melted and bubbly.  (If you have an oven-safe pan, and the ability to remember NOT TO GRAB A SUPER HOT HANDLE, you could just use your pan… but some of us aren’t that skilled).

5. Once cheese is melted, carefully remove pan from oven, and mix the chicken, peppers, onions, and cheese and pile each onto a French roll.  You can eat as is, or tightly wrap the whole sandwich in foil (with another piece of cheese, if you’re feeling naughty) and return to the oven for a few minutes to heat the bread through.

m4s0n501

3 thoughts on “chicken cheesesteaks

  1. so: i am going to make these. because i can’t deal with sugar right now, but i need something to make which tastes satisfying; thanksgiving fools my taste buds into thinking i’m going to eat actual ‘meals’ regularly, and this is not the case. I don’t have that kind of time, but i do have time for these. and they look wonderful.
    one switchout; i’m going to use red bell pepper. i have a nigella-like phobia of green pepper. hard to explain. i’m random. :)

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