Chicken Fphilly Sandwich Food

CHICKEN PHILLY CHEESE STEAK SANDWICH

Chicken Philly Cheese Steak Sandwich image

EASY Chicken Philly Cheesesteak Sandwich recipe. Thin slices of chicken sautéed with peppers, onions, and mushroom and loaded with cheese served with a hoagie roll.

Provided by Valentina's Corner

Time 20m

Number Of Ingredients 13

Ingredients

3/4 lb chicken breast boneless skinless, thin sliced
2 tsp oil
1 Tbsp unsalted butter
1/2 green pepper, thinly sliced
1/2 large onion, thinly sliced
6 oz mushrooms, sliced
1 garlic clove, minced
1 tsp salt
½ tsp ground black pepper
½ tsp ground paprika
4 oz provolone cheese, sliced
2 hoagie rolls (sandwich rolls)
mayo, optional

Steps:

Thinly slice the chicken breast. Slice the onion, mushrooms and cut green peppers into thin strands.
In a skillet, saute the mushrooms, peppers and onions with butter and oil until the vegetables are desired doneness. Remove from the skillet.
In the same skillet, saute chicken until cooked through. Add the vegetables back to the skillet.
Add the garlic and seasonings, cook until garlic is fragrant.
Top chicken and veggies with the cheese. Cover the skillet with a lid and allow the cheese to melt.
Toast the buns and spread with mayonnaise. (TIP: If you like spicy, add sriracha or hot sauce to the mayo.)
Divide the cheesy chicken and veggies between two buns.
Enjoy, friends.

Nutrition Facts : Calories 669 kcal, Carbohydrate 41 g, Protein 71 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 184 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHICKEN PHILLY SANDWICHES

Chicken Philly Sandwiches image

Veggies sautéed until tender and lightly charred top these cheesy chicken Philly sandwiches. Serves four-deliciously!

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 Tbsp. oil
1 each green and red pepper, cut into strips
1 small onion, cut lengthwise in half, then crosswise into thin slices
4 French bread rolls, partially split
4 KRAFT Singles, cut into thirds
1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast

Steps:

Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until tender and lightly charred.
Fill rolls with Singles, chicken and vegetables.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

CHICKEN PHILLY CHEESE SANDWICH

Chicken Philly Cheese Sandwich image

Provided by Food Network

Time 15m

Yield 3 servings

Number Of Ingredients 7

Ingredients

1 tub of Curly's Sauceless Chicken
3 fresh sub buns
4-6 slices of provolone cheese
1 thinly-sliced green pepper
1/2 cup thinly-sliced mushrooms
1/2 cup thick sliced onion
1/4 cup Worcestershire sauce

Steps:

Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese.
Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle.

CHICKEN PHILLY SANDWICHES

Chicken Philly Sandwiches image

A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. -Shelly Epley, Thornton, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 medium sweet orange or yellow pepper, julienned
6 slices provolone cheese, cut into strips
4 whole wheat hoagie buns, split and warmed

Steps:

In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

Nutrition Facts : Calories 467 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 986mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 9g fiber), Protein 28g protein.

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

Philly Cheesesteak Sandwich (((Authentic))) image

I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

Provided by Alan Leonetti

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce (optional topping) or ketchup (optional topping)

Steps:

Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom with olive oil.
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
Add the garlic, salt and pepper, and cook for about 30 seconds.
Then, push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
Mix the meat and the carmelized onions and bell pepper together.
Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5

CHICKEN PHILLY

Chicken Philly image

Tender, seasoned chicken breast loaded with veggies and gooey cheese on a toasted bun.

Provided by Brian Genest

Categories Chicken Sandwiches

Time 1h35m

Yield 2

Number Of Ingredients 10

Ingredients

2 (4 ounce) skinless, boneless chicken breasts, partially frozen
1 ½ tablespoons Cajun seasoning
3 tablespoons clarified butter
½ medium onion, sliced
½ medium green bell pepper, sliced
1 cup sliced white mushrooms
1 ½ cups shredded pepper Jack cheese
½ cup chopped banana peppers
2 tablespoons mayonnaise, or to taste
2 (6 inch) submarine rolls, split

Steps:

Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 1043.6 calories, Carbohydrate 51 g, Cholesterol 225.1 mg, Fat 69 g, Fiber 4.9 g, Protein 53.9 g, SaturatedFat 32.9 g, Sodium 2230.4 mg, Sugar 5.9 g