Chicken steak and cheese subs. Order Online and Make It What You Want At Subway®! Add onion and peppers and season with salt and pepper. Return peppers to pan and mix to combine.
What I do (and I know not all of us have one) is I freeze a pack of chicken breast. I then shave the chicken while frozen. This is important if you slice the chicken thawed it will fly everywhere. You can cook Chicken steak and cheese subs using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chicken steak and cheese subs
- It's 2 pounds of ground chicken.
- It's 1 of bell pepper diced.
- You need 1 of medium onion diced.
- It's 1 Tsp of onion powder.
- You need 1 tsp of garlic powder.
- You need 1 of and a half tsp adobo.
- You need 1 tsp of black pepper.
- You need Dash of salt.
- You need 1 cup of shredded cheddar cheese.
- It's 6 of subrolls.
Directions In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. In the same skillet, saute onion and sweet peppers until crisp-tender. I love a juicy, moist, cheese steak, who doesn't, but I wanted to lighten it up a bit so I decided to substitute the chicken for the traditional steak. The cheese sauce is the key to this sandwich.
Chicken steak and cheese subs step by step
- Cook ground chicken in medium skillet.
- Add diced peppers and onions.
- Cook for another five to seven minutes until onions and peppers are tender..
- Place cheese on the top of ground chicken cover and let melt. Place chicken in sub rolls and enjoy....
I made a little butter/flour roux, then added hot sauce, heavy cream, chicken stock and a mixture of creamy cheeses. Find the best Philly Cheese Steak Sandwich near you on Yelp - see all Philly Cheese Steak Sandwich open now and reserve an open table. Each sandwich on the Subway® menu was carefully crafted for maximum flavor. Discover all of our tasty subs and melts, piled with all your favorite meats, cheeses, sauces, and vegetables. Find grilled and deli-fresh subs and more at your local Cousins Subs restaurant.
