Day 2 of Sandwich Week!
It’s Day 2 of Sandwich Week with Creole Contessa, and I present to you, my Philly Chicken Cheesesteak Sandwich, with a spicy cheese sauce! Before we begin, don’t forget to enter the Easy Greasy giveaway (entry at the bottom of page).
Back to the sandwich madness. I love a juicy, moist, cheese steak, who doesn’t, but I wanted to lighten it up a bit so I decided to substitute the chicken for the traditional steak.
The cheese sauce is the key to this sandwich. I made a little butter/flour roux, then added hot sauce, heavy cream, chicken stock and a mixture of creamy cheeses. These ingredients takes this sandwich to another level.
Yes, I know they use Cheez Whiz in Philly, and I will admit I use to eat Cheese Whiz by the jar when I was a kid, but I knew making my own cheese sauce would make this sandwich that much more delicious!
Slice your bell pepper and Vidalia onion into thin slices. As you can see I found another use for my Easy Greasy.
To get thin slices of chicken, it must be slightly frozen.
Now for the veggies, I sauteed them in olive oil for about 7 minutes.
Next, saute the chicken, then add the veggies back to the pan to get a final heating. It’s time to assemble our sandwich.
Done and yum! I added extra provolone cheese to the bread, poured hot cheese sauce over the chicken/veggie mixture, then I dipped…yes…dipped the sandwich in more cheese sauce! Now, that’s some messy, juicy, eating…!
Philly Chicken “Steak” Sandwich
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
4 slightly frozen, boneless, skinless, chicken breast
4 hoagie rolls
1 vidalia onion, sliced thin
1 bell pepper, sliced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
For the Cheese Sauce
6 oz. heavy cream
4 oz. chicken broth
1 tablespoon hot sauce
1/2 cup jack cheese
1/2 cup sharp cheddar cheese
1/2 cup pepper jack cheese
8 oz. sliced provolone cheese
1 tablespoon butter
1 tablespoon flour
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the cheese sauce, add butter to sauce pan over medium heat, add flour and whisk for 1 minute, add spices and whisk well. Pour in heavy cream and chicken stock, bring to a boil.
Reduce heat, add hot sauce, half the provolone cheese and all the remaining cheeses by the handful whisking well, after each addition. Remove from heat, sauce will thicken as it sits.
To prepare sandwich, slice slightly frozen chicken breast into thin strips about 1/4 inch thickness. Rinse chicken, pat dry and set aside.
Mix seasoning blend. Season chicken with all the seasoning blend except 1 tablespoon. Slice bell pepper and onion.
Heat about 2 tablespoons of olive oil over medium high heat, add bell pepper and onions, season with 1 tablespoon of seasoning blend and saute well for about 5-7 minutes, remove from pan and set aside.
Add 2 tablespoons more of olive oil to pan over medium high heat, add seasoned chicken breast and cook for about 3 minutes per side or until chicken is no longer pink, add veggies back to pan,mix well and cook for about 4 minutes more.
To assemble sandwich you can toast the bread if desired, add a slice of provolone cheese to bread, top with chicken, veggie mixture, and top with hot cheese sauce. Enjoy!