12 September 2013
Let me start of by saying hello. Now that the pleasantries are out of the way we can really get down to business. The business of the day of course is Philly Cheese Steaks. Now this Philly Cheese Steak is not original by any means, It is derived from two cheese steak places where I unabashedly get a foot-long every time no matter my level of hunger and chow down like its my last meal. They are pretty darn good folks.
Now the nice things with Philly Cheese Steaks is that you can make them to your liking. I love chicken and because the fixings on this sandwich are all pretty heavy it helps lighten it up just enough. However, it would be really really good with some sliced flank steak or roast beef, just a suggestion. So enough talk let's get down to the recipe.
These would be great for a party because guess what you can make them in Slider form to feed a bundle of people and have them sing your praises.
Chicken Philly Cheese SteaksFrom The Desperately Happy Housewife
4 Hoagie Rolls (or dinner rolls, or slider buns)
3-4 Boneless Skinless Chicken Breasts (sliced into thin strips)
1/2 lb. of Provolone Cheese Slices
1 8 oz. container of Jalapeno cream cheese (softened)
1 8 oz. pkg. of Mushrooms (sliced)
1 med. Onion (sliced)
1 med. Green Bell Pepper (sliced or chopped, whichever skirts your fancy)
1-2 tsp. of L & L Spade Seasoning
1/2 tsp. Garlic Powder
Salt and Pepper to taste
3-4 Tbsp. Butter
Maybe some spicy mustard if you want to be a rebel like that.
1. Melt butter in a frying pan and add onions. Begin to sauté until the onion just start to turn brown on their edges. Add in mushrooms, bell peppers and garlic powder and continue to sauté. (Just a quick note, I don't like adding the peppers and the onions to the sauté pan at the same time. I feel like they loose a little bit of their bite and just meld into the onions. By adding them later they don't cook as long and still keep a little bit of their bite giving some texture distinction between the veggies. You can honestly add them in whenever you want.)
2. Once vegetables have been sautéed and have a wonderful aroma, remove them from the pan and set them to the side. Melt a little butter into the pan again.
4. At this point I start to toast my hoagie rolls, I like them nice and crisp for an added textural element, but alas the Hubbs would rather them still be soft so you choose crisp or soft either way is excellent.
5. Once the chicken mixture is almost done, and the buns are toasted. I slather the hoagie rolls with Jalapeno cream cheese on both sides.
6. Place a heaping serving of the chicken filling into the hoagie and cover with slices of provolone cheese. Then slap those babies under the broiler for a minute or two. Please take my advice don't leave them. Don't multitask, don't look at anything other than your sandwiches because the Broiler is not your friend when it doesn't have your full attention. It will burn your food to a crisp just to spite you for ignoring it. Just a warning.
7. Serve with some chips or some oven fries (tutorial to come) Eat and enjoy. If you like spicy mustard like I do, I put some on with my Jalapeno Cream cheese just for kicks and giggles!
Hey y'all I am Sara otherwise known as the Desperately Happy Housewife. When I am not working I am busy crafting, blogging and re-decorating my house. I channel Lucille Ball and Lauren Graham on a daily basis to get me through the "Oh my gosh I just sewed my finger" moments that often happen. I hope you stay a while and get a chance to see what makes me desperately happy.
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