Friday, March 29, 2013

Chicken Cheesesteaks

I was very fascinated by the idea of chicken cheesesteaks. I didn't think it would really work either because I's Philly cheesesteak...ya know...STEAK! But it did...oh these were so unbelievably tasty. So so tasty. The cheese sauce was probably my favorite part :)
Chicken Cheesesteaks - the blasphemy of a cheesesteak without steak, but all the deliciousness of the original #philly #recipe

What you need:
  • 2 lb. chicken
  • 2 Tbsp. EVOO
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 green bell pepper, cut in thin strips
  • 1 onion, cut in thin strips
  • 8 oz. sharp white cheddar, shredded
  • 1/2 Tbsp. butter
  • 1/2 Tbsp. flour
  • 2/3 cup half-and-half
  • Salt and pepper
  • Sub Rolls
Season chicken with 1 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. EVOO in a skillet over medium-high heat.
Sear chicken for 1 to 2 minutes per side and then cook in oven at 400* for 15 minutes. 
Let cool and then shred.

Heat remaining 1 Tbsp. EVOO in a skillet over medium-low heat.
Cook green bell and onion for 6 to 8 minutes.

Heat butter in a small saucepan over medium heat.
Whisk in flour and cook for 2 minutes, stirring constantly.
Add half-and-half and cook until it starts to bubble, then reduce to low.
Add a little more than half the sharp white cheddar and stir until melted.

Build the rolls: start with shredded chicken, top with cheese sauce, add peppers and onions, and then sprinkle with leftover cheese.
Roll in foil and heat up in the over at 300* for 10 to 15 minutes.

Recipe from How Sweet It Is

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