Never one to waste food, I will find a way to use up bread, meats, and produce in a new and delicious way. A couple of boneless skinless chicken breasts along with last weeks hot dog buns hanging out in the pantry were combined with my extra bell peppers, mushrooms, and onions to make Philly Cheesesteak sandwiches. Not only are these sandwiches delicious, but they are a fast meal to make and the leftovers, if there are any, are fabulous made into quesadillas.
I have a few helpful hints for the perfect Chicken Philly Cheesesteak. I think they are more like restaurant style Cheesesteaks with you cut the chicken and vegetables into very thin strips and cook the chicken separately from the peppers and onions then mix everything together and steam Provolone cheese on top of the mixture. The thinner you slice everything the faster it will cook and the tastier it will be since more surface are will receive the seasoning and brown in the skillet. If you don’t have a large skillet cook everything in batches or in two separate skillets.
This recipe is easily adapted to whatever meat you have and vegetables that you have available. I use sliced steak or chicken for my Cheesesteaks, but if you only have ground beef, ground turkey, or ground chicken definitely give those a try. Likewise, I used green and red bell pepper, onion, and button mushrooms in this pan, but if I have other colors of bell pepper and no mushrooms it doesn’t stop me from cooking this meal.
Hot dog buns are always hanging out at our house which means I’m usually grabbing them to make these Chicken Philly Cheesesteaks, but I have been known to buy sub rolls a time or two. My kids probably couldn’t tell you the last time that happened but it did at some point I promise. If you prefer sub rolls use them. I like hot dog buns because they’re soft and much more manageable for little hands to hold.
My family of four has no problem wiping out a pan of this cheesy goodness so if your family is larger definitely up the filler if you’re trying to save money by adding in more peppers and onions. Of course more meat is an option if you’re not on a budget.
I always top my Philly Cheesesteaks with a drizzle of Frank’s Red Hot or Buffalo Sauce and Yellow Mustard, I grew up using French’s mustard so that’s my favorite. Use or lose my additional sauce suggestion because these sandwiches are delicious with or without sauce.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Slice the washed and dried bell pepper, onions, and mushrooms into long thin slices (mine are usually 1/8 – 1/4 inch thick).
Slice the chicken breasts into thin slices. I cut the chicken into 1/4 inch wide pieces against the grain and then cut that piece into even thinner slices that are similar in size to the peppers and onions. I usually only need 2 large chicken breasts for 4 servings. For easy cutting place the chicken breasts in the freezer for 30 minutes or pound into thin pieces.
In a large nonstick skillet over medium high heat, warm 1 Tbsp. of oil. Add the chicken and season it with 1 tsp of parsley flakes, 1/2 tsp. of salt, 1/4 tsp. of pepper, and 1/4 tsp. of garlic powder (or 1/2 of the minced garlic). Cook the chicken for 3 -4 minutes, stirring often and not allowing it to crowd the pan so it will start to caramelize. If you don’t have a large skillet cook the meat in two batches. Remove the cooked chicken from the pan when it is cooked through.
Add 1 Tbsp. of oil to the hot pan and then add the vegetables (if necessary cook them in two batches if you have a smaller pan). Season the vegetables with the same seasonings and the garlic powder or minced garlic. Cook the vegetables, stirring often, for 5 – 7 minutes or until they reach the level of tenderness that you are looking for.
Return the chicken to the pan with the vegetables and stir everything together. Taste and add more seasonings if you feel the dish needs 1/4 – 1/2 tsp. more of the salt, pepper, and garlic powder.
Top with 6 – 8 slices of Provolone cheese and add a drizzle of water around the edge of the pan and then place a lid or large cookie sheet pan on the pan and allow the steam from the water to melt the cheese. This step should only take 1 minute or so. Remove the lid or pan carefully with a pot holder to avoid being burned by any residual steam.
I often open the hotdog buns and place them in the pan face down on top of the filling so that they can steam for a bit too or I soften them on a plate in the microwave for 10 – 15 seconds. Fill the buns with the Philly Cheesesteak mixture and if desired top with buffalo sauce and mustard. Wrap these in foil for serving for less mess if desired.
Note – Leftovers make an excellent filling for quesadillas.