I have a wonderful recipe for you here today. It will be 3 years in November since I stopped eating red meat and to be honest – I haven’t missed it one bit. I wasn’t a huge fan of hamburgers, bacon, steak, pork chops, or anything of that nature to begin with so it wasn’t really hard for me to do. The only thing I still find myself craving now and then are Philly Cheesesteaks! They were one of my favorite foods and honestly the only way I even liked to eat steak. I found this recipe on food network and tweaked it a little bit to make it more fitting to what I like to eat! THIS RECIPE WAS AMAZING. I’m seriously still in awe and really hope you choose to try it out!
Ivy, my wiener dog, also approved of the recipe by trying to steal my plate after I was done… okay, maybe I let her take a few licks 😉
Philly “Cheesechicken” Sandwiches
- 4 whole wheat rolls
- 4oz sharp white cheddar cheese, shredded
- 4oz Monterey jack, shredded
- 1 green bell pepper
- 1 sweet onion
- 2/3 cup cream
- 2lb chicken breast
- 1 TBS butter
- 1/2 TBS flour
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 400. Season the chicken with salt and pepper on both sides and sear it in a skillet about 2min on each side, place on a tin foil lined baking sheet and cook in the oven for 15 min. While chicken is in the oven slice up the peppers and onions into thin strips. sauté in a sauce pan for 5-10 min until cooked. Then, make the cheese sauce. Melt butter into a skillet pan, once melted add in flour and mix until a roux is formed. Then, add in the cream. Whisk together until mixture is bubbly and thick. Turn heat to low and add cheese. Wisk together until sauce is melted. Assemble sandwhiches with chicken, vegetables, and cheese on top. Roll each sandwich in tin foil tightly, and pop in the oven for 5-10 mintues. Unwrap and ENJOY!