Philly Cheesesteaks and The Secret Recipe Club:
Chicken Philly Sandwich Recipe
It’s another “reveal day” for the Secret Recipe Club, of which I am a member; this is how it works – you are assigned a “blog” in secret, you visit your assigned blog and choose ANY recipe to bake/cook and blog by the deadline, which is today the 29th July. You don’t tell them you have their blog, it’s a secret (hence the name) until the reveal date above. You can adapt or change the recipe to fit your own tastes and lifestyle (make it healthier, gluten free, substitute ingredients, etc), just be sure to note your adaptations. Simple, and LOTS of fun, as you get to discover new on-line friends and new blogs too. My assigned blog this month was Making Miracles, which is written by the lovely and remarkable Rebekah. It’s a blog about “food, family and making memories” and had some wonderful recipes to choose from. I was very taken with Beautiful Breakfast Sandwiches, Super Easy Breakfast Casserole, Cheddar Bacon Hamburgers, Anniversary Chicken and General Tso’s Chicken; but, it was the Chicken Philly Sandwiches that I chose to make in the end, as I LOVE Philly Cheesesteaks and wanted to try out a chicken version.
My love of the Philly Cheesesteak started many years ago when I lived and worked in PA (Pennsylvania) in the States. It was love at first bite and I have tried to replicate them many times at home in France and the UK. According the Wikipedia, the Philadelphia Cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread,” according to a 1987 exhibition catalogue published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri claims provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.
A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly-sliced pieces of steak and melted cheese in a long roll. A popular regional fast food, it has its roots in the city of Philadelphia, Pennsylvania
Rebekah’s recipe for a chicken version of a cheesesteak immediately appealed to me as I had some lovely organic chicken breast in the freezer and some plump green peppers. I made her recipe exactly as she posted it, with two major exceptions; as I don’t live in the USA, I have no access to “hoagie rolls” , so I used some baguette instead; and, I also cannot buy Provolone cheese in France either, so I used mozzarella instead, which worked a treat! I have shared Rebekah’s recipe below, but the original recipe for her delicious Chicken Philly Sandwiches is here: Chicken Philly Sandwiches. We both thought that the amounts were huge for two people, even two hungry people, and as you can see from the photos, we had lots of filling left – so, if you do make this recipe, then I think it will easily serve three to four people.
Once again, I have discovered a wonderful new blog to follow and it has been great to participate in Group D’s July Secret Recipe Club assignment this month. You will be able to see all of the other fabulous “secret recipes” at the bottom of this post, so if you have time why not visit a few! That’s all for today, I will be back later with more new recipes as well as the round-ups for Tea Time Treats and Cooking with Herbs, have a brilliant start to the week, and see you soon, Karen Chicken Philly Sandwiches Recipe
2 large chicken breasts,cut into thin strips (about 1-1 1/2 lbs)
2 green bell peppers, cut into long thin strips 2 onions, sliced into thin strips
1 clove garlic, minced
1 tablespoon olive oil salt and pepper to taste
4-5 hoagie rolls, split lengthwise and toasted (I used baguette)
4-5 slices provologne cheese (I used Mozzarella Cheese)
1 TBS Worcestershire (optional)
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium-high heat. Saute chicken until lightly browned (about 10 minutes). Stir in green pepper and onion, and season generously with salt and pepper. Saute until vegetables are tender, and remove from heat (about 15-20 more minutes). Add some Worcestershire if desired for additional flavor.
- Toast buns for about 5 minutes in preheated oven. While buns are toasting, spread cheese slices on top of meat mixture (turn off heat, and make sure meat mixture is even distributed in pan before adding cheese). Allow cheese to melt onto meat.
- Once buns are toasted, evenly distribute meat and cheese between them. Serve immediately.