Philly chicken steak sandwich recipe is the semi-lighter version of the classic one, by sautéing thinly sliced chicken breast alongside onions, mushroom, and peppers. The whole thing still gets covered with provolone cheese.
Ingredients (for 4 servings)
- 2 tablespoon olive oil
- 1 brown onion, halved, sliced
- 1 yellow capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 150g button mushrooms, sliced
- 600g Lily dale chicken breast fillets, thinly sliced
- 8 Provolone cheese slices halved
- 2 cups baby rocket
- 1 French baguette, cut into 4, split lengthways
- Soft butter, to serve, if desired
- Chipotle Mayonnaise
- 1/2 cup whole egg mayonnaise
- 1 chipotle chili in adobo sauce
- 1/2 tablespoons adobo sauce
- 1 tablespoon lime juice
(Preparation time: 15 mins; cooking time: 35 mins)
Preheat the oven to 160C (140C fan-forced).
Heat 1 tablespoon oil in a large non-stick frying pan over medium-low heat.
Cook the onions for 8 to 10 minutes or until golden. Add the capsicums and cook for a further 10 minutes or until soft, adding mushrooms after 5 minutes. Season and keep warm.
To make mayonnaise, place all ingredients in a small food processor and blend until smooth. Season.
Place the baguette on a baking tray and warm for 5 minutes.
Thinly slice the chicken breast fillets against the grain and combine with the remaining oil in a bowl. Season.
Heat a large char-grill pan over medium-high heat and cook the chicken, in batches, turning regularly, for 1 to 2 minutes or until cooked through. Add the chicken to the capsicum and stir together. Place the cheese slices over the chicken and when it starts to melt, stir the cheese gently into the chicken and capsicum mixture.
Spread the baguette with butter and mayonnaise, and top with the chicken mixture, and baby rocket, to serve. Cut in half, if desired.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 144: Philly chicken steak sandwich
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