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Chicken Philly Cheesesteak

Peter Block

·

February 2013

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We had a package of peppers in the house and if they didn’t get used immediately, they were going to go to waste.  I am also trying to make better choices with what I eat.  We all need, unfortunately or fortunately depending on your perspective, at some point to really start making better food choices.  This is both portion control and choosing healthier options.  I am definitely trying to make better choices and becoming more determined to eat healthier food.  It is a process.  I am being gentle to myself but it is time to start choosing healthier food more often.

If you are a 40 plus man or woman, you know exactly what I am talking about.  So I this recipe is a step in the right direction.  The only fat in the recipe is the cheese.  The vegetables were roasted in olive oil and all the flavor is from spices.

Recipe
Chicken Philly Cheesesteak:
Ingredients:

  • 2 lbs of chicken tenderloin strips
  • 1/2 cup plus 2 tbsp of olive oil
  • 3 tbsp ground Annatto (Achiote Molido)
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 7 peppers, yellow, orange & red; sliced lengthwise
  • 1 1/2 yellow onions; sliced
  • 6 – 9″ hoagie rolls
  • 12 slices of mozzarella
  •  6 slices of smoked gruyere
Directions:
The night before you plan to eat this sandwich, mix a 1/2 cup of oil with 2 tbsp of the Annatto and 1 tbsp each of the smoked paprika and garlic powder.  Mix well and then pour over the chicken and marinate overnight.
 
In a saute pan, heat 2 tbsp of the olive oil and add 1 tbsp each of the spices.  Cook for 1 minute to release the flavor of the spices.  Next, saute the peppers and onions until soft.  A good 10 minutes or so because of the quantity.
 
In a separate saute pan, grill the chicken to get a good char on each side – 2 -3 minutes per side.  Remove to a 275 oven and cook for 8 – 10 minutes.  Assemble the sandwich using a hoagie roll.  Start with the grilled chicken, add the pepper and onion mixture and top with the cheese.  Bake for 3 – 4 minutes to get a good melt on the cheese. Enjoy!
 

Response

1

 comments – I answer every one.

  1. Eric Pepple Avatar
    Eric Pepple
    February 16, 2013

    Great job! Looks and sounds delicious. I’ve always favored beef in cheesesteaks, but this definitely makes me want to switch to chicken. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

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Hi, I’m Peter

This blog is a labor of love — my passion for cooking and for bringing family and friends around the kitchen table. Gluten free and mostly healthy recipes for home chefs.

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