Tags

, , , , ,

This yummy, quick, easy recipe – aren’t those the best kind? – is my take on the classic philly cheesesteak. It’s also a great way to use up some leftover chicken.

You might also like:

    

Ingredients: (makes 2 approximately 10 inch sandwiches)

  • 2 bell peppers, sliced
  • 1 large onion, sliced (*I use a vidalia onion)
  • 6 large mushrooms, washed, stems removed, and sliced
  • 2 cups cooked chicken, shredded
  • salt/pepper
  • 1 baguette (or other long, thin loaf bread loaf) or 2 hoagie rolls
  • 2 tablespoons butter, melted (optional)
  • 1/4 lb sliced baby Swiss or Provolone
  • Mayo

  • Saute peppers and onions in a bit of olive oil for about 3-4 minutes, stirring occasionally.
  • Add mushrooms, season with salt and pepper, and cook for 2-3 additional minutes, or to desired level of doneness (Some people like their veggies crisp-tender, some like softer-cooked ones…)
  • While peppers/onions are cooking, slice and toast bread.
  • I cut the baguette to create a sort of pocket for the filling, and then remove excess bread from the crust.
  • Top toasted bread with melted butter (optional).

  • Add shredded chicken to pan with cooked veggies.
  • Season with salt and pepper, stir, and cook until warmed through.

  • Place half the cheese slices on top of chicken/veggie mixture, and let melt for a minute or so.
  • Stir to incorporate, and repeat with remaining cheese slices.

  • Spread mayo on toasted bread, and add chicken filling.

You might also like:

    

Advertisements