EASY SHEET PAN CHICKEN PHILLY CHEESESTEAKS

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Kick things up this week with these easy sheet pan Chicken Philly Cheesesteaks! They’re ready in less than 30 minutes and leave you with very little cleanup.

Make proper acquaintance with a sandwich you will desire: messy chicken, chime peppers, mushrooms, and tart onions stuffed into a toasted hoagie. It’s the cherished chicken philly cheesesteak sandwich as far as we might be concerned, yet it’s made at home—in under 30 minutes—on a sheet container. Simple prep, minimal tidy up, and a ton of flavor.

This variation is lighter than the since a long time ago settled and strongly observed Philly cheesesteak. Also, however we’re sure the individuals who experienced childhood in Philly feign exacerbation at the notice of a chicken philly, Nothing more needs to be said. We partake in this subordinate somewhat more.

Kick things up this week with these easy sheet pan Chicken Philly Cheesesteaks! They’re ready in less than 30 minutes and leave you with very little cleanup.

Yield: 4 SANDWICHES
Prep time: 10 MINS
Cook time: 15 MINS
Total time: 25 MINS
Course: MAIN COURSE
Cuisine: AMERICAN

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Ingredients

  • 2 lb thin-sliced chicken breast or chicken tenders, cut into bite-sized strips, Or regular chicken breasts, butterflied and cut into bite-sized strips.
  • 2 garlic cloves, grated or minced
  • 2 TBSP olive oil
  • Kosher salt and cracked black pepper, to taste
  • 2 bell peppers, deseeded and cut into strips, We like to use green and red, for extra color
  • 1/2 large red onion, cut into bite-sized wedges
  • 1 cup sliced mushrooms , We use baby bella or cremini, but white button mushrooms are fine.
  • 4 slices of provolone cheese
  • Butter
  • 4 personal-sized fresh hoagie rolls; or two large hoagie rolls, halved
  • Mayo (optional)

Equipment

  • Baking sheet/sheet pan
  • Spatula

Instructions

  1. Preheat oven to 350º F and set up the middle rack.
  2. Combine the vegetables in a large bowl; drizzle with 1 TBSP of olive oil, season with salt and pepper, and toss to coat. Set aside.
  3. Place the cut up chicken in a separate large bowl; drizzle with 1 TBSP of olive oil, add garlic, and season with salt and pepper. Toss to coat.
  4. Evenly spread the vegetables on one side of a baking sheet, and the cut up chicken on the other side. Place in the oven and bake for 10-12 minutes, or until veggies are tender.
  5. Remove the sheet pan from the oven and set aside.
  6. Slice each hoagie roll down the middle just enough to open the roll, but don’t cut it all the way through. Butter the insides of the hoagie rolls. Carefully slide the veggies and chicken over to make room for the rolls, and set them down on the sheet pan, buttered side up. Place slices of provolone evenly over the chicken.
  7. Set the broiler to high, and place the sheet pan into the oven. Let the ingredients broil for 3-5 minutes, or until the hoagies are toasted golden and the cheese has melted. (Every broiler differs, so be sure to keep a close eye on things so they don’t burn.)
  8. Remove the sheet pan from the oven. With a spatula, carefully stuff each hoagie with the veggies and cheesy chicken.
  9. Slather mayo onto your hoagies if you’re into it. (We are!) Enjoy 🙂
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