I make homemade steak and cheese often, but I was in the mood for a different twist on a classic. I threw out the idea of chicken philly cheese steaks and my boyfriend was on board as long as the meat was sans cheese. That’s a doable request, plus it’s the way I prefer my homemade sandwiches, so off and prepping we went.
These turned out quite delicious and were enjoyed for a couple days. I wrapped my sandwich up in a large pita bread from a local Lebanese bakery in town. I tend to prefer my wraps that way because one of my all time favorite sandwiches is a steak and cheese salad – which is a steak and cheese, on top of a bed of salad, rolled up into a pita.
My large bread was 4 points plus values, my slice of fat free American was 1 points plus values, and my meat mixture was 3 points plus values (I weigh out the meat per ounces and then sprinkle over the onions, peppers and mushrooms).
I layered my chicken over a bed of salad and then topped with some reduced sugar ketchup.
I cooked the vegetables in the microwave with seasonings to get the consistency I was looking for. I cook my onions and peppers together and cook the mushrooms in their own container (because in my family, mushrooms aren’t a favorite by all).
Here’s how I made the chicken philly “steaks”:
Ingredients:
- 1 lb chicken breast, trimmed of fat, sliced into strips
- 1 large red and green bell pepper, sliced
- 1 large yellow onion, sliced
- 1 small package sliced mushroom
- 1 teaspoon olive oil
- Non-stick cooking spray
- 1 tablespoon minced garlic
- Black pepper, to taste
- Salt, to taste
- 1 tablespoon, Mrs. Dash Garlic and Herb seasoning
- 1 1/2 tablespoon, McCormick Steak Seasoning
Toss chicken with minced garlic and McCormick steak seasoning, a splash of pepper and salt.
Spritz a pan with non-stick cooking spray and drizzle in 1 teaspoon of olive oil. Heat on medium high until pan is hot. Add in raw chicken and cook on one side then turn over to cook evenly on the other.
Add sliced peppers and onions to a microwave safe bowl. Add in a sprinkle of black pepper, salt and half of the Mrs. Dash seasoning and drizzle with 2-3 tablespoons of water. Cover with a loose microwave safe cover and cook for 3 minutes, stirring when done. Place back into the microwave for an additional 2 minutes until onions and peppers are soft but still holds shape.
Add mushrooms to a microwave safe bowl; add in a sprinkle of black pepper, salt and half of the Mrs. Dash seasoning and 2 tablespoons of water. Cook for 3 minutes, stirring when done, returning back to the microwave until mushrooms are softened.
When vegetables are done, drain excess water from bowls and toss vegetables with the cooked chicken.
Assemble sandwiches – weighing out your portion of chicken (sans vegetables). Add in veggies after measuring out ounces of protein.
Please adjust your points plus values for the dish based on the ounces of chicken you are eating, as well as the bread of choice and your choice of cheese!
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Shannon's Lifestyle 