PHILLY-STYLE CHICKEN CHEESE STEAK
I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect.
Provided by Scott K
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 32m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
- Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
- Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
- Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
- Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.
Nutrition Facts : Calories 894.1 calories, Carbohydrate 77.9 g, Cholesterol 120.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 51.7 g, SaturatedFat 17.3 g, Sodium 1846.5 mg, Sugar 9.5 g
SUNNY'S QUICK CHICKEN CHEESESTEAK
Steps:
- For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
- For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
- To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
- In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.
CHICKEN CHEESESTEAKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet. Roast until just cooked through, 15 minutes. Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet. Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute. Remove from the heat and stir in the pickled peppers. Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes. Thinly slice the chicken and divide among the rolls. Top evenly with the onion mixture and the cheese. Return to the oven to melt the cheese, about 2 minutes. Top with hot sauce and/or ketchup and serve with carrot and celery sticks.
CHICKEN CHEESE STEAK
This recipe is a life saver when I came home from work exhausted. It is very easy to make and everyone is happy.
Provided by Anya
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes.
- Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes.
- Spread chicken mixture evenly over halved rolls.
Nutrition Facts : Calories 501.4 calories, Carbohydrate 38.4 g, Cholesterol 92.5 mg, Fat 20.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 7.9 g, Sodium 914.7 mg, Sugar 4.5 g
CHICKEN AND CHEESE STEAKS (JON AND KATE PLUS 8)
kate made these on jon and kate plus 8.The episode where the two older girls are mommy for the day. These are really good. I think i may add olives or mushrooms next time.
Provided by punkyluv
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Meanwhile, heat oil in skillet.
- Add chicken and cook until browned, stirring often.
- Remove chicken.
- Add pepper and onion and cook until tender.
- Return chicken to skillet and heat through.
- Spoon chicken mixture on bottom bread half.
- Then cover with tomato sauce.
- Finally top each half with mozz. cheese.
- Place in the oven and bake for about 10 minutes or until cheese is melted.
- Top with remaining bread half if desired.
- Cut into quarters.
- Makes 4 sandwiches.
Nutrition Facts : Calories 487.9, Fat 12.4, SaturatedFat 2.7, Cholesterol 36.3, Sodium 1289.2, Carbohydrate 70.4, Fiber 5.7, Sugar 6.5, Protein 23.6
HASH BROWNS A LA CHEESE STEAK
This is a quick and tasty dinner that's sure to please a hungry family in a hurry. This is a variation of the usual "hashbrown casserole" that I tend to see everywhere. I guess you can say this is more of a skillet. It avoids the casserole dish and the cooking time but with all the flavour and less fat as I don't use soup, gravy or cream. My kids never say no to this. I use either pre-marinaded steak from the grocery store or marinade my own steak and have them frozen in the marinade.
Provided by Claire_Beauchamp in
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut steaks into bite-size pieces.
- In a large frying pan, heat 1 tablespoon of the oil at medium-high heat.
- When oil is hot, put in steak, onion and garlic.
- After a minute, add in worchestershire sauce and soy sauce.
- Fry until onion is translucent and steak chunks are just underdone to how you desire (I prefere medium-rare so when the steak is rare, I'm done).
- Put meat mixture aside, preferably a metal bowl so as to retain some heat and the steak will continue to cook to how you like it.
- Put the remaining oil in the frying pan. Don't rinse the frying pan, you want all the juices and flavour from the meat mixture to remain.
- Put in the hashbrowns, seasoning salt and garlic powder.
- Fry until crispy.
- Mix back in the meat mixture with the hashbrowns.
- Fry for a minute to warm everything back up and then sprinkle the cheese over the mixture.
- Reduce heat to minimum and cover the frying pan. (I use a baking sheet but if you're lucky enough to have a lid, use that.).
- Once cheese is melted, serve!
Nutrition Facts : Calories 632.2, Fat 45.2, SaturatedFat 15.8, Cholesterol 106.9, Sodium 725.2, Carbohydrate 25.2, Fiber 2.3, Sugar 2.9, Protein 30.3
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