15 September, 2016
Chicken Philly Cheesesteak Meal – OnePan – 25 Minutes
Chicken Philly Cheesesteak is a spinoff of the original Philly Cheesesteak -made with beef – that started in the 1930’s in the Italian section of Philadelphia. They spread into New Jersey and some of the Italian sub shops started to include them on their menus. I grew up in Jersey (Gammy say’s that I haven’t yet) and just took them for granted. Well Gammy is from Texas so guess where we live. Among the many things that I missed about New Jersey was the real good sub sandwiches and the Philly Cheesesteaks. Then I stumbled upon this place called Tucci’s Southside Subs. To all my Austin readers, friends and family I highly recommend them. When it comes to Subs and Philly Cheesesteaks they are the real thing. They treat their customers great and the prices are good.
Forgive me Mr Tucci but we’re going to make this as a One Pan Chicken Philly Cheesesteak MEAL.
Put a skillet on at medium high and add enough olive oil to coat the bottom. On a dishwasher safe cutting board cut the chicken – or beef – into strips. After the onions and mushrooms come the potatoes and veggies. Tonight we’re going with string beans. Cut the onion into strips. The potato into dice sized cubes. The mushrooms in half then into about 1/8″ slices. Trim the ends off the string beans and cut them into halves or thirds.
Add the chicken to the skillet and toss a few times as it cooks. When the strips have started to brown add the potatoes and toss regularly.
When the potatoes start to show browning on the edges add the rest of the veggies. Salt and pepper things up a little. Toss a few times as it all cooks.
When the onions have started to brown split everything up into serving size bunches and top with the provolone cheese.
When the cheese has melted just as much as YOU want serve up your Chicken Philly Cheesesteak Meal.
Chianti,, of course!!