Wednesday, November 3, 2010

Chicken Philly Cheesesteaks

Sandwiches aren't exactly a food my husband likes. He's not exactly picky but he is particular about sandwiches. For me, I like them a lot - hot, cold, sweet, savory... they're so versatile, what's not to like?! When I thought about making sandwiches for lunch the other day, he was relieved that I chose to make cheesesteaks. These Chicken Philly Cheesesteaks are a nice spin from the traditional beef philly cheesesteaks. With caramelized onions, bell peppers, mushrooms and a creamy blanket of melted mozzarella and provolone cheeses topping succulent chicken breast, these are sandwiches to satisfy any hungry man...

This recipe is pretty straightforward, which good food should be, right? For this recipe, boneless, skinless chicken breasts are broiled - but you can sauté, grill or even bake the chicken to your preference. The key thing is to make sure it's fully cooked for the sandwiches. Once cooked, the chicken is sliced and placed on a toasty bun. The toppings are what make this sandwich - onions, peppers, mushrooms and melted cheese. I caramelized the onions, peppers and mushrooms to really add a depth of flavor to the sandwich. As for the cheeses, I used a combination of mozzarella and provolone, which was shredded. You can use slices if you prefer too. I found the shredded cheeses make it easier to melt. Top the chicken with this mixture and you've got yourself a tasty sandwich!


Chicken Philly Cheesesteaks
recipe adapted from Martha Stewart

1 pound chicken breast, boneless and skinless, thinly sliced
2 tablespoons vegetable oil
Coarse salt and ground pepper to taste
1 green bell pepper (ribs and seeds removed), thinly sliced
1 large sweet onion, halved and thinly sliced
1 cup white button mushroom, sliced
4 garlic cloves, thinly sliced
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup unsalted butter


Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

Meanwhile, while chicken is broiling, heat a large skillet over high heat. Toss together peppers, onion, mushrooms, garlic, and remaining tablespoon oil. Add to skillet, tossing occasionally, until crisp-tender and slightly caramelized, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with butter ; fill with chicken and vegetables. Serve immediately.