Chicken Cheese Steak Sandwiches
Description
Love Philly Cheese Steak sandwiches but don't like to eat beef that often? Try this healthier alternative instead. Replace the red meat with chicken and add any of your other favorite ingredients along with it. You'll be glad that you did!
Ingredients
2 lb. skinless, boneless chicken breasts
4 (8-inch) soft Italian sub rolls
2 T. vegetable or canola oil, divided
1/2 t. salt
1/8 t. pepper
1/4 c. grated Parmesan cheese
8 slices white American cheese
Directions
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Place chicken on a large plate; freeze until slightly firm, about 1 hour.
Place the oven rack to the middle position of the oven; heat oven to 400 degrees.
Using a sharp knife, shave the frozen chicken as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely, 10 - 20 times.
Split rolls open; spread on a baking sheet; toast until lightly browned, 5 - 10 minutes.
Heat 1 T. oil in 12-inch non-stick skillet over high heat until just smoking. Add half of the chicken in an even layer; cook, without stirring, until well-browned, 4 - 5 minutes; stir; cook until chicken is no longer pink, 1 - 2 minutes. Transfer the meat to a colander to drain.
Wipe out skillet with paper towels; repeat with the remaining 1 T. oil and chopped chicken. Return the now empty skillet to medium heat. Drain the excess moisture from the chicken; return chicken to the skillet; add salt and pepper; cook, stirring constantly, until chicken is warmed through, 1 - 2 minutes. Reduce heat to low; sprinkle with Parmesan cheese; lay American cheese over the top. Let cheeses melt, about 2 minutes. Fold the melted cheese into the chicken thoroughly.
Divide the mixture evenly among the toasted rolls. Serve.
4 servings.