Chicken Philly

This chicken Philly version of a cheese steak sandwich features thinly sliced, seasoned chicken breast loaded with veggies and gooey cheese on a toasted bun.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 1044 Calories

Ingredients

• ½ medium green bell pepper, sliced
• ½ medium onion, sliced
• 2 tablespoons mayonnaise, or to taste
• 3 tablespoons clarified butter
• ½ cup chopped banana peppers
• 1 ½ cups shredded Pepper Jack cheese
• 1 ½ tablespoons Cajun seasoning
• 2 (4 ounce) skinless, boneless chicken breasts, partially frozen
• 1 cup sliced white mushrooms
• 2 (6 inch) submarine rolls, split

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Step 2

Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.

Step 3

Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.

Step 4

Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.

Step 5

Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.

Step 6

Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.