Homemade Chicken Cheesesteaks

Homemade Chicken Cheesesteaks.

September 5, 2012

If I was telling you about this in real life…

…it’s a possibility that I might spit on your face. Not on purpose of course… but it’s just… all the drool. I mean, LOOK at that ~~half-eaten due to a lack of self control~~ sandwich.

And I’m about to tell you something so embarrassing. I made these for lunch. That’s not the embarrassing part. Actually, I didn’t make them FOR lunch, but I made them during lunch. I was going to be away for dinner and wanted to surprise my husband when he came home, since his original plan was to eat who knows what – probably plain chicken and a bun – for dinner. And I thought… what better way than to surprise him with cheesesteaks. Because I don’t know if you noticed… I’ve sort of been obsessed with these cheesesteaks for the last two months. BAD obsession. Sick obsession. Obsessive obsession.

Okay, still not the embarrassing part. So when I made them for lunch, I guess I waited a little too long to eat? Well, maybe a lot too long, since I’d been running around all morning and just figured I’d grab something light since I would be out for dinner.

Apparently “grab something light” has a new meaning. We shall now interpret it as “eat two full cheesesteaks.”

Huh.

They were just so… so good. I mean I can barely even tell you how good they were. I wrapped them super tight which Julie said was the *key* and boy… was she right. And then I drizzled more of that sharp white cheddar sauce on them because you know, they totally needed it. And then I just… went to town. So to speak.

After eating them I really DID go to town too… literally. We went and saw Girl’s Only which was pretty funny but sort of made me think I needed to add fifteen years to my age to throughly enjoy it without squirming like an awkward fish and then made me all shades of uncomfortable because I really don’t think that any girls sit around in their… undergarments… and talk about girl stuff. Um, no. At my sleepovers we always had on actual clothing.

Sorry dudes.

And guess what? I thought about the cheesesteaks all night, and my dinner couldn’t even compare to how delicious they were. Oh and the name? Chicken cheesesteaks are a thing right? Because it didn’t seem right to ask if you wanted a cheesechicken. Like instead of a cheesesteak.

Nevermind… I sort of like that.

Would you like a delicious cheesechicken?

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Homemade Chicken Cheesesteaks

Yield: 6 cheesesteaks

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 green pepper, sliced
1 sweet onion, sliced
8 ounces sharp white cheddar cheese, freshly grated
1/2 tablespoons unsalted butter
1/2 tablespoon flour
2/3 cup half and half
additional salt + pepper to taste
6 whole wheat sub rolls

Directions:

Preheat oven to 400 degrees F.

Heat a large oven-safe skillet oven medium-high heat. Add 1 tablespoon of olive oil. Season chicken on both sides with 1/2 teaspoon each of salt and pepper. Place in the skillet and sear on both sides until golden, about 2 minutes per side. Once seared, place skillet in oven and roast chicken for 15 minutes. When finished, remove and let cool slightly, then shred into pieces. Reduce oven temperature to 300 degrees.

While chicken is roasting, heat a small skillet oven medium-low heat and add remaining tablespoon of olive oil. Add peppers, onions, salt and pepper, stirring to coat and cooking until soft but not caramelized - about 6-8 minutes.

In a small saucepan, heat butter over medium heat until it's sizzling. Whisk in flour to create a roux, cooking until mixture is golden and smells somewhat nutty - about 2 minutes. Add in half and half and stir until milk is bubbling and thick, then reduce heat to low, add about 5 ounces of shredded cheddar and mix until combined and creamy.

To assemble, lay out 6 squares of aluminum foil and place a roll on each. Stuff each roll with chicken, then drizzle with cheese sauce and stuff with peppers and onions. Top with a handful of extra shredded cheddar. Roll each sandwich up TIGHTLY - almost cut the size in half. Once all sandwiches are rolled, place on a baking sheet and bake for 10-15 minutes. Remove and eat!

adapted from the little kitchen