Chicken Philly Cheesesteak

Chicken Philly Cheesesteak

I don’t usually make sandwiches for dinner. David takes a sandwich for lunch every day and isn’t in the sandwich mood when he gets home. But, for this one, he happily makes an exception. 

The first time I made these, I had been extremely busy that day and I was too tired to deal with dinner. I wanted something I could quickly slap together so I could get off my feet for the day.  I was seriously considering just picking something up on the way home, but I had thawed chicken thighs that needed to be used before they went bad. So, I decided when I got home I’d throw a couple potatoes in the oven and let David bbq the thighs. 

Then, David called and said he was going to be late. He said I should go ahead and eat and that he’d eat when he got home. That was all fine, but I knew I wasn’t up for standing in front of a grill. I’d have to figure something else out.  

Now, I’m positive this isn’t an original recipe or idea, it’s just not one I’d ever considered before. When I think of a cheesesteak, I think cow, not chicken. But this was delicious! The thighs were incredibly tender and paired so well with the sweet onions and peppers. And it was even great warmed up later for David. 

I’d love to hear what you think of it in the comments below.

 

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Chicken Philly Cheesesteak
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tbsp vegetable oil
  2. 1 lb skinless boneless chicken thighs, cut into strips
  3. 1 red bell pepper, sliced in half moons
  4. 1 red onion, sliced in half moons
  5. 1 tbsp granulated garlic
  6. salt and freshly ground pepper to taste
  7. provolone cheese
  8. hoagie rolls
Instructions
  1. Preheat oven to 425.
  2. In large frying pan, heat vegetable oil over med/high heat.
  3. Add chicken, peppers and onion. Season with garlic, salt and pepper and cook 10 minutes or until chicken is no longer pink.
  4. While chicken is cooking, lightly toast hoagie rolls in oven.
  5. Place chicken, onions and peppers evenly on each hoagie, top with cheese and return to oven until cheese is melted.
  6. Add avocado mayonaise and serve warm.
Notes
  1. Top your sandwich off with a few banana pepper rings for an added kick!
A Room for Two with a View http://aroomfortwowithaview.com/
Avocado Mayonaise
Because I love avocados, I'm always trying to find ways to add them to a meal. You can add any spice, or combination of spices, that you like, but for this cheesesteak recipe I just used granulated garlic, paprika, and salt & peppered to taste.
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Ingredients
  1. 1 avocado
  2. 2 tbs real mayonaise
  3. 1 tsp granulated garlic
  4. dash of paprika
  5. salt and pepper to taste.
Instructions
  1. Cut avocado in half and discard stone.
  2. Scoop out avocado and place in a small bowl.
  3. Using a potato masher, combine all of the ingredients together.
Notes
  1. To keep leftovers from turning brown, add a little lime juice and push cling wrap down around, and over the top of the mixture, making sure to push all air out.
A Room for Two with a View http://aroomfortwowithaview.com/
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Comments

6 Responses to “Chicken Philly Cheesesteak”

  1. March 29, 2013 at 3:47 pm

    Yummy! I’m coming to your house to eat, I never want to think about dinner again. And, I’ll take a sandwich every single day! ;)

    • Melissa
      April 3, 2013 at 6:41 pm

      You’re welcome any time, Katy!

  2. Sarah
    April 3, 2013 at 5:57 pm

    HELLO! How come I have never made avocado mayo before?! I will be making this meal soon!

    • Melissa
      April 3, 2013 at 6:40 pm

      Sarah, I made it purely by accident. I love avocados and put them on every sandwich. I got tired of them sliding off so I decided to mix them in with my mayo. It worked perfectly! Now I add different spices depending on what I’m making. I added sriracha the other night and it was incredible!

      Let me know what you think when you try it.

      • Sarah
        April 5, 2013 at 2:17 am

        I can’t wait to try AND I am passing this along right now to a friend!

        • Melissa
          April 5, 2013 at 8:25 am

          I made avocado dijon mustard the other night, and it was very good, too! I think I prefer the avocado mayo, especially with a little sriracha in it, but we the liked the mustard a lot too.

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