|2 servings||calories per servings 740||protein serving 43 g||carbs per serving 67 g||total fat per serving 35 g|
Cheesesteaks are ubiquitous in Philly, but that doesn’t mean you can’t whip up your own cheesy, meaty masterpiece if you live outside the City of Brotherly Love. This version calls for chicken, sliced onion, sweet peppers and gruyere cheese, which gets ooey-gooey and oh-so melty when thrown underneath the hot broiler for a few minutes. The addition of mushrooms make the sandwich even more savory and satisfying, while a slathering of garlicky mayo adds an extra yummy zip to the toasted buns.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel potato; cut into 1/2-inch thick fries. Transfer to a saucepan, and cover with water.
• Crush and peel garlic.
• Heat oven to 425° F.
• Slice mushrooms.
• Halve and peel onion. Thinly slice 1 half (save remaining half for another use).
• Thinly slice red pepper.
• Split buns open (do not cut clean through).
• Thinly slice chicken.
• Stir potato. Drain away starchy water.
• Add fresh water to cover, and place over high heat.
• When water boils, cook potato 3 minutes.
• Drain well.
• On a baking sheet, toss potato with 1 tablespoon cooking oil and 1/4 teaspoon kosher salt.
• Bake in oven 15 minutes.
• Gently stir and flip potato. Bake until golden-brown, about 10 minutes.
While fries bake, season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• In a bowl, mash garlic with 1/4 teaspoon kosher salt until a paste forms.
• Stir in mayonnaise.
Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add mushroom. Cook, stirring occasionally, until mushroom liquid begins to evaporate, 2-3 minutes.
• Add onion. Cook, stirring occasionally, until onion is golden-brown, about 5 minutes.
• Stir in red pepper. Transfer mixture to a plate.
• Add 1/2 teaspoon olive oil to hot pan. Add chicken. Cook, stirring often, until chicken is opaque throughout, 4-5 minutes.
• Remove from heat.
• On a baking sheet, spread buns with garlic mayonnaise.
• Divide chicken between buns. Top with mushroom mixture.
• Sprinkle with cheese. Bake in oven until cheese melts, about 5 minutes.
Serve sandwiches with fries, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...