Philly Chicken Cheesesteak
Servings: 4
Ingredients
- 4 hoagies
- 12 slices of American or provolone cheese
- 1 large green bell pepper sliced
- 1 large white onion sliced
- 6-10 mushrooms sliced
- 1 lb ground chicken
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp dried organo
- 1 tbsp soy sauce
- 1 tsp salt and freshly ground pepper
- mayonnaise
Instructions
- In a large skillet or cast iron pan on med/high heat and drizzle some oil. Add the mushrooms and cook for 2 mins and then add in the onions and peppers. Cook the veggies for 5 mins until they are slightly brown but still not cooked all the way. Take them out in a separate plate and set aside.
- In the same skillet, add a little but more oil and add in the chicken. Break down the chicken so you can start achieving the "ground" chicken look. Add in the soy sauce and remaining dry seasonings to the chicken. Cook for 5-7 mins until chicken is fully cooked.
- Add the cooked veggie mix to the chicken and give it one good mix. Add the sliced cheese on top and cover skillet with a lid so the cheese melted. Once the cheese has melted turn off the stove and toast the bread.
- Cut the hoagie down the middle but not all the way, just enough to stuff them. Place the hoagies under the broiler in the oven for a couple mins until there nice and toast.
- Spread the mayo on the bread and fill it up with the chicken cheesesteak mixture! Serve immediately and enjoy!
Notes
- You can melt the cheese on the bread also, but having it melt in the skillet with the meat and veggies really gives it that authentic taste!
- Sub the chicken for tofu, make sure you drain out the excess water and crumble the tofu. I like to crumble the tofu and lay it out on a some paper towel for couple mins before cooking it.