Chicken Cheesesteaks Food

CHICKEN CHEESE STEAK

Steps:

• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes.
• Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes.
• Spread chicken mixture evenly over halved rolls.

SUNNY'S QUICK CHICKEN CHEESESTEAK

Steps:

• For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
• For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
• To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
• In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.

CHICKEN CHEESESTEAKS

Steps:

• In a large skillet over medium heat, heat oil. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until very soft, 8 to 10 minutes.
• Add chicken and Italian seasoning and stir to combine. Cook, stirring occasionally, until chicken is golden and no longer pink inside, about 10 minutes.
• Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.
• Serve on hoagie rolls.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

QUICK-N'-EASY CHICKEN CHEESE STEAK

Steps:

• Cook chicken and hot sauce together in a non-stick skillet over medium heat, stirring to coat chicken evenly with hot sauce, until evenly heated, about 3 minutes.
• Scrape chicken into center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place on top of chicken; cook until Cheddar cheese is melted, 1 to 2 minutes. Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over Cheddar cheese.