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Chicken Cheesesteak

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 890kcal

Ingredients

Philly Chicken “Steak”

  • 2 Sub rolls sliced ¾ of the way through
  • 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
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Preheat the oven broiler.
  • Lightly toast the sub rolls on a baking sheet.
  • 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 sauté until cooked through 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. Top with peppers and onions. 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