Chicken Philly Cheesesteak
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. Then 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 miss about New Jersey is the real good sub sandwiches and the Philly Cheesesteaks. So here’s my Chicken Philly Cheesesteak Recipe. We really like it and I’ll bet that you will too.
Ingredients
IngredientsThese amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- 1 large boneless skinless chicken breast sliced in half horizontally – or 4 – 6 chicken tenders
- 1 medium potato – peeled and cut into small cubes
- 1/2 medium onion – cut into strips
- 1 and 1/2 cups fresh or frozen string beans cut into halves or thirds
- salt and black pepper – to taste
- 6 slices Provolone Cheese
And here is how to easily cook up your Chicken Philly Cheesesteak
Put a skillet on at medium high and add just 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 also 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 stump 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!!
And here is a recipe for our Butter Cheese Chicken Filets
and a recipe for an Italian Panini sandwich
One Pan Chicken Philly Cheesesteak Meal - 20 Minutes
Ingredients
- olive oil
- 1 large boneless skinless chicken breast - sliced in half horizontally or 4-6 chicken tenders
- 1 medium potato cut into small dice size cubes
- 1/2 medium onion cut into strips
- 1 and 1/2 cups fresh string beans cut into halves or thirds
- 2 small baby bella mushrooms halved and sliced
- salt and black pepper to taste
- 6 slices provolone cheese
Instructions
- 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.
Thank You!!
Thank You Joan!! It’s real easy and we really like it!1
Love this take on the original. Delicious!