Chicken Philly Cheesesteak

 OK, I want to start by saying that I know that saying "chicken" and "cheesesteak" together is a bit confusing, and may even be considered sacrilegious by some. However, last week, I found a recipe by a similar name and decided to "Sue-ify" it.

What follows is that recipe. A note about serving size: Chuck and I don't have huge appetites any more. So, while this might give us two meals, it likely will need to be doubled if you are serving people with larger appetites.

Chicken Philly Cheesesteak

By Susan Scott
Serves 4 

Ingredients

2 cups cooked, diced (or shredded chicken)
1 large red bell pepper, cut in strips
1 medium onion, sliced in strips
2 cups sliced mushrooms
~ 2 Tbl olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (I used sweet smoked)
¼ teaspoon chili powder (I used chipotle)
¼ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried basil
4 slices of Swiss cheese
4 rolls, such as mini hoagie rolls, sliced long way (I used double-size homemade sourdough break sticks, slightly larger than a hot dog bun but much tastier)

Directions:

Mix spices together and reserve.

Heat olive oil in large skillet over medium/low heat. Sauté onions until soft. Add in bell pepper. Sauté several minutes. Stir in mushrooms. Continue cooking until veggies are cooked the way you like them. Stir in chicken and spice mixture. Cook to combine. You may want to add a couple of tablespoons of water if the pan gets too dry.

Preheat broiler.  Open rolls onto baking pan. (Optional: spread mayo on bread.) Top with meat and veggie mixture, then with a slice of Swiss cheese. Place in broiler until cheese is melted.

Dig in!

Notes: 

• This is a great use for leftover rotisserie chicken…or a good reason to buy 2 chickens if you never have leftovers.

• The entire meal can come together quickly for a weeknight meal with a little weekend veggie preparation.

• Serve with whatever side fits your mood