Who has tried an authentic Philly cheesesteak? The cheesesteak is a must if you’re ever in the Philadelphia area and there’s no question as to whether or not you should try it. But the really question is where do you go for one? Just type in “best cheesesteak in Philadelphia” and you get numerous sites with their Top 10 picks. Clearly it’s a competition among Italian-American joints.
When we were in Philadelphia, we picked Geno’s. It was a great sandwich but it oozed, and I mean oozed, oil. I enjoyed it but I could never have it on a weekly basis – way too heavy and you feel like such a glutton afterwards. Our homemade version, however, is a different story. We add loads of vegetables and go minimalistic on the oil – it’s much healthier and still delicious. Today’s version is a twist on the classic we typically make, with chicken taking the focus.
CHICKEN CHEESESTEAKS WITH PEPPERS, MUSHROOMS & ONIONS
Yield: ~ 3 cheesesteaks
2-3 T olive oil
1 pound chicken breasts, sliced thinly & seasoned
1 T olive oil
2 onions, sliced
1 1/4 c sliced portobello mushrooms
1 green pepper, sliced
2 T Worcestershire sauce
Sliced cheese (I used Muenster)
Heat 2-3 T olive oil in skillet on med-high heat. Add seasoned chicken breasts (I use salt and Trader Joe’s Everyday Seasoning). Sauté until chicken is cooked and remove from skillet. Set aside in a small bowl. In the same skillet, heat 1 T olive oil. Add onions and sauté on medium for 5 minutes; then add Worcestershire sauce. Once onions begin to soften, add in mushrooms and peppers. Sauté for 5 minutes and then add chicken back in. Stir mixture together.
Slice bread into sandwich portions. Stuff with chicken/pepper mixture and top with sliced cheese.