Philadelphia’s famous cheese steaks sandwiches packed with chicken, bell peppers and provolone can now made at home in minutes! If living in Philadelphia for 2 years has taught me one thing, it’s how to make a tasty cheesesteak. Cheesesteaks are available pretty much everywhere you look in Philly. But now that I moved to DC, cheesesteaks aren’t as popular so I started making my own at home. Home-made cheesesteaks are a lot healthier and super easy to make too. You can use chicken or steak, cut into small strips. Next comes the onions and bell peppers. Bell peppers are completely optional but are highly recommended for the ultimate cheese-steak experience! To top it all off, comes the cheese. Now this is up for debate and everyone has a preference. Some people like to use pepper-jack or cheddar cheese but provolone cheese is the most authentic cheese for cheesesteaks, but hey, who am I to judge…
The most important thing is that you get a good melting cheese. I like to use Crystal Farms® Cheese because it melts very fast and becomes super gooey and cheesy, which is the key to a good cheesesteak. It’s also natural with few preservatives and is also gluten-free and lactose tolerant. You can find it in the refrigerated dairy section at your local Shoppers or ACME supermarkets depending on where you live.
- 1 onion sliced thin
- 1 bell pepper sliced (any color/s)
- 2 tablespoons olive or vegetable oil
- 2 medium chicken breasts cut into thin 1/4'' slices
- 1 teaspoon creole Italian or taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 slices provolone cheese
- 1/4 cup light mayo or sour-cream
- 4 hoagie rolls
- In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat, add bell pepper and onions. Cook until soft, stirring occasionally, 4-5 minutes. Remove from pan onto a clean plate.
- Add 1 more tablespoon of oil to the same pan and heat. Stir in chicken and seasoning. Cook until chicken is cooked through and browned, 4-5 minutes. Return peppers to pan and mix to combine.
- Spread mayo inside sub rolls and fill with the chicken and pepper mixture. Top each sub with 2 slices of cheese and broil in the oven until the cheese is melted and gooey. Enjoy!
Okay, now for the best part! Crystal Farms Cheese and I have collaborated to give one lucky reader a Le Creuset Serving Platter – Hibiscus ($58)!
To ENTER: please leave a comment below letting us know what is your favorite type of cheesy sandwich!
Open to US residents 13+, giveaway ends June 30 11:59 p.m. One winner will be chosen and notified via email. Please leave your email in the comment form field when entering (email is confidential).
This is a sponsored conversation written by me on behalf of Crystal Farms® Cheese. The opinions and text are all mine.