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Chicken Cheese Steak

May 2, 2010
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Chicken Cheese Steak3

I made this sandwich after I reviewed a local eatery in Maplewood- Maplewood Deli and Grille. My friend and I had a quick meal including a chicken cheese steak sandwich and an order of fries. I love eating fries but never end up ordering them- too much fat. These fries were incredible with some kind of a flour coating- oh my, talk about carb heaven!

The sandwich was delicious as well. One of the best things about it were the crispy potatoes topping the chicken and the green peppers.

As I thought of replicating this sandwich, I knew I would make it healthier, but how? I used white meat chicken pieces for the filling and paired fresh green peppers and onions for the sandwich.  To replicate the potatoes I diced them up small and roasted them in a very hot oven with a bit of olive oil. You can also cook them on the stove in a skillet- as shown below. It resulted in really crispy potatoes- yum!

The sandwich was delicious- a whole meal. It had the meat, veggies and potatoes- what more do you want? It was fresh tasting and crispy and crunchy. I served it for dinner with beer for my husband and wine for me. That’s right, I had a glass of wine with the sandwich- I like my wine and it was delicious!

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder

Preheat oven to 400 degrees F.

Drizzle the olive oil onto the chicken breasts and place them on a lined cookie sheet. Sprinkle salt, paprika and garlic powder. Bake in oven about 8 minutes. The chicken doesn’t have to be fully cooked since it will be cooked with the onions and peppers later. Keep aside.

Chicken Cheese Steak1

  • 1 large green pepper, sliced
  • 1 large onion, sliced
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 1 teaspoon dried oregano

In a large frying pan, heat the olive oil. Add the onion and sauté on medium heat 5 to 6 minutes. Add the green onion, salt and oregano. Saute on medium heat for another 5 minutes or till the peppers are soft yet crunchy. Slice the chicken and add to the pepper mixture. Mix well and sauté for 2-3 minutes, cooking the chicken fully if it needs to. Taste for seasonings and add more salt if needed.

  • 3 to 4 medium yellow potatoes, cut into a ½ inch dice
  • 2 tablespoons olive oil
  • Salt

Chicken Cheese Steak2

Heat a non-stick frying pan and add the olive oil. Add the diced potatoes and cook on a high heat till all sides are golden brown, for about 4 to 5 minutes. Lower the heat to medium and continue to cook till the potatoes are cooked through. Add salt and keep warm.

  • 6 small rolls or 4 medium rolls
  • Drizzle of olive oil for the rolls
  • 1 garlic clove
  • ½ to ¾ cup shredded cheddar cheese

Preheat oven to 350 degrees F.

Slice the rolls in half and drizzle olive oil. Toast in the oven for 2 to 3 minutes. Take out and rub the garlic clove on both sides. Divide the chicken mixture onto the rolls. Top with the shredded cheese and return to the oven for about a minute or till the cheese has melted well. Take out and top with the crispy potatoes.

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May 3, 2010 at 8:44 AM

sweetie, in the text you say you roasted the potatoes in the oven, but in the recipe part you suggest sauteing them in the pan. What method might be best?

May 3, 2010 at 8:58 AM

Actually both methods work equally well…

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