January 31, 2013

Chicken Cheesesteaks

My challenge in life now is to bake more savory than sweet. I simply cannot be trusted around sweets right now with this pregnancy. This child inside me made me eat 10 cupcakes in 3 days ... at least I can feel somewhat better that the cupcakes weren't frosted.

So it was the perfect time to try this recipe from How Sweet It Is. My husband loves Philly cheesesteaks, so I was curious how he would rate this homemade (and fairly healthy) version. He gave me the sincere compliment, "You can make these again."

These are fantastic sandwiches. Although there are a few steps, nothing is difficult. You could even make the sandwiches ahead of time, wrap them in foil and refrigerate until you want to serve them. Then simply toss them in the oven to toast them and warm them and wow your guests ... or your stomach ... or both.

Apologies: I had the best of intentions of photographing these delicious sandwiches for your viewing pleasure. But then we got so caught up in the deliciousness that we forgot.  

Chicken Cheesesteaks
2 lbs. skinless chicken thighs
1 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 green pepper, sliced
1 sweet onion, sliced
8 oz. sharp white cheddar cheese, freshly grated
1/2 Tbsp. unsalted butter
1/2 Tbsp. flour
2/3 cup whole milk
6 whole wheat sub rolls

Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat. Add 1 Tbsp. olive oil. Season chicken on both sides with 1/2 teaspoon each of salt and pepper. Place in the skillet, and sear on both sides until golden, about 2 minutes per side.

Once seared, place skillet in oven and roast chicken for 15 minutes. When finished, remove and let cool slightly and then shred into pieces. Reduce oven temperature to 300°F.

After chicken is done roasting roasting, heat the same skillet over medium-low heat. Add peppers, onions, salt and pepper, stirring to coat and cooking until soft but not caramelized.

In a small saucepan, heat butter over medium heat until it's sizzling. Whisk in flour to create a roux, cooking until mixture is golden and smells somewhat nutty, about 2 minutes. Add in milk, and stir until milk is bubbling and thick. Then reduce heat to low, add about 5 ounces of shredded cheddar and mix until combined and creamy.

To assemble, lay out 6 squares of aluminum foil, and place a roll on each. Stuff each roll with chicken, then drizzle with cheese sauce and stuff with peppers and onions. Top with a handful of extra shredded cheddar. Roll each sandwich up tightly. Once all sandwiches are rolled, place on a baking sheet and bake for 10 to 15 minutes. Serves 6.

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