I’m not an expert on Philly cheese steaks. In fact, I’ve never even been to Philadelphia.
But, I have been drunk and had the munchies. And there was a great place that used to be open late (post bar hours) where I’d go and get Philly chicken cheese sandwiches after pitchers of beer and hours of pinball.
We don’t stay out until 2 a.m. (much) anymore, and it’s damn hard to find a good (or working) pinball machine. However it’s invaluable to be able to make your own post-pub food when the craving strikes. So, I’ve tailored this recipe from “taste memory” to fulfill those cravings when they hit.
“Philly” Chicken Cheese Sandwiches
- 2 thinly sliced chicken breasts, or chicken breasts pounded out to ½ an inch
- 1 yellow, red or green bell pepper, sliced
- ½ of a red onion, sliced
- 2 tablespoons of olive oil
- Kosher salt
- Black pepper
- 2 teaspoons of worcestershire sauce
- 2 teaspoons of Tabasco sauce
- 3 slices of provolone
- 2 hoagie rolls
Heat the olive oil until hot, but not smoking. Add the chicken breasts to the pan and season with salt and pepper. Cook over medium heat for 5 minutes. Flip and cook for another 3-5 minutes or until browned. Remove the chicken from the pan.
With the heat still on, add the sliced pepper and onion along with the worcestershire sauce and tabasco. Saute until softened, about 6-8 minutes. Cut the chicken into strips and add back in the pan. Stir to combine the chicken with the vegetables. Place the cheese on the chicken/vegetable mixture and turn the heat off.
Split the rolls in half and divide the chicken mixture between them.
(Photos by Launie K.)