SUNNY'S QUICK CHICKEN CHEESESTEAK
Steps:
- For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
- For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
- To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
- In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.
CHIPOTLE CHICKEN CHEESESTEAKS
We substituted chicken breast strips for steak and added south-of-the-border heat for our Chipotle Chicken Cheesesteaks. They're ready to eat in 20 minutes.
Provided by Stephanie Wise
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
- Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
- Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
- Divide mixture among buns.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE'S STEAK RECIPE BY TASTY
Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- On a cutting board, season the steak with salt and pepper on both sides.
- Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the steak to the pan and cook for 5 minutes per side.
- Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams
SUNNY'S CHEESESTEAK
Provided by Sunny Anderson
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.
- Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.
- Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.
- To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.
CHIPOTLE CHEESESTEAKS
Make and share this Chipotle Cheesesteaks recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large cast-iron skillet over medium heat. Add pepper-and-onion mixture and cook until heated through, about 5 minutes. Add thinly sliced beef and cook with the pepper mix another 5 minutes Set aside and keep warm.
- For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
- Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.
Nutrition Facts : Calories 1376.7, Fat 48, SaturatedFat 25.8, Cholesterol 182, Sodium 1960.6, Carbohydrate 158.7, Fiber 7.8, Sugar 10.6, Protein 78.9
CHIPOTLE CHICKEN CHEESESTEAKS
Found this recipe in Cooking Light magazine. Very easy to make and tasty! You can also use soft taco shells instead of hoagie rolls. And you can also control your own heat with how many chipotle peppers you use.
Provided by dragonpawz
Categories Chicken
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
- Add chicken saute 5 minutes or till done. Then remove chicken from pan.
- Heat remaining 1 teaspoon of olive oil and add onion, peppers, garlic and thyme and saute' about 4 minutes.
- Slice a chipotle pepper into small strips and add that and the all the adobo sauce to the pan and mix well and cook for 1 minute.
- Add chicken back to the pan and cook for 1 minute stirring frequently.
- Remove from heat add cheese, stirring until it melts.
- Place in your favorite roll or taco shell and enjoy!
- You can add as many chipotle peppers depending on how HOT you want to go!
Nutrition Facts : Calories 395.2, Fat 9.8, SaturatedFat 2.6, Cholesterol 78.6, Sodium 618.1, Carbohydrate 37.1, Fiber 2.8, Sugar 4.4, Protein 37.5
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- Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
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