So we’re not doing anything different than my other cheesesteaks I’ve posted on here – see Blackstone Cheesesteak – but we are going to use chicken this time around. My only concern here was not drying out the chicken. I was quite pleased to see this pack of “Shaved Chicken Breast” – and I knew exactly what was going to happen with it.
The Prep Table
I also found some Garlic White Cheddar, and it was potent! So we’re going to skip the garlic in the blend and rely on that cheese to give it that familiar bite. The only thing we really need to do to get prepped is to put a nice slice on these. Alas:
The Process
We’re going to get that Blackstone nice and heated up and get the onions on. When they start to get a little color, throw the peppers on there. Now, ever since I started adding jalapeno’s to my normal P&O sauté, I haven’t turned the corner. Jalapeno’s are my green pepper, and I love the taste. So let’s get going with it
Say it every time, but I two-zone my griddle – cook and warm. Once the peppers were to where I wanted ’em, push ’em over to the cooler part and we’re going to cook the chicken. I used the Montreal Chicken seasoning (not shown) to give it some flavor and kept an eye. I knew this was going to cook quick.
Wasn’t my perfect hoagie/sandwich bun that I’ve used, but it was all I had. I’ve personally been traveling all summer – so when I get back on whatever Friday.. I hit the store, cook for the weekend, and head back out Monday. Have always tried to keep these posts regular, but this summer caught me.
Anyway, gotta get a toast on that bread, and get ready for the portioning of the sandwich
I took a slice of this cheese and it packed a punch! So very garlicky and delicious. Go ahead and portion your chicken/pepper/onions to the size of your bread. Top it with cheese and let it melt. Go ahead and throw your bowl/cover on top if you need to.. I just let it ride.
Easiest way I find to build these, is also the easiest way to build these. Just throw the bun on top, slide that spatula underneath and flip it onto your plate. Or if you’re fancy like me, onto your paper trays. If you’re a sauce person, you can throw it on with the cheese or finish it off raw on top. I was going to let the blend speak for itself, so I ate it as is.
Lovely and familiar. I couldn’t care less if it was chicken or beef, a cheesesteak is a cheesesteak and it was delicious. Do it, try it, eat it and love it.
I travel again this week, we’ll be delayed again. But MrsForensicBBQ is back and will hopefully fill the void! Thanks, and let us know if you try this one out!