Chicken Cheesesteak
Servings 2
Calories 890kcal
Ingredients
Philly Chicken “Steak”
- 2 Sub rolls sliced ¾ of the way through
- 2 TBSP Butter softened
- 1 clove Garlic grated or pressed
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced
- ¼ cup Green bell pepper diced
- 8 oz Chicken breast boneless skinless thinly sliced
- ¼ tsp Salt more to taste
- ¼ tsp Black pepper more to taste
- 4 slices American cheese
- ¼ cup Ranch dressing optional
Carrots and Hummus
- 1 cup Carrots peeled and cut into 3-inch-long sticks
- ½ cup Hummus
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven broiler.
- Lightly toast the sub rolls on a baking sheet.
- In a small bowl, mix the softened butter with the grated garlic. Spread the garlic butter on the insides of each toasted sub roll.
- Heat half of the olive oil in a skillet over medium heat. Sauté the onions and bell peppers until golden brown and caramelized, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining olive oil to the skillet. Add the chicken and saute to an internal temperature of 165°F / 74°C. Season with salt and black pepper to taste.
- Divide the chicken into portions in the skillet. Top each portion with cheese and melt under the oven broiler.
- Place each portion of chicken into a sub roll. Drizzle with ranch dressing or serve ranch on the side for dipping. Cut in half if preferred.
- Add lemon slices to the sparkling water. Serve over ice if desired.
- Serve the sandwich with carrot sticks, hummus, and lemon sparkling water.
Nutrition
Calories: 890kcal | Carbohydrates: 61g | Protein: 44g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 2129mg | Potassium: 1024mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11586IU | Vitamin C: 52mg | Calcium: 553mg | Iron: 14mg