Grammy's Kitchen · Philly Cheesesteak · Chicken Philly Cheesesteak
One of 36 philly cheesesteak recipes we measured
from www.chelseasmessyapron.com
1 cooks on www.chelseasmessyapron.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 6% |
| salt | 1% | 0% |
| aromatics | 26% | 26% |
| vegetables and beans | 20% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 medium boneless skinless chicken breasts ((1 pound), thinly sliced in half to get 4 pieces) |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 1 g | 1/2 teaspoon garlic powder |
| 2 g | 1 teaspoon Italian seasoning |
| 28 g | 2 tablespoons unsalted butter |
| 41 g | 3 tablespoons olive oil (divided) |
| 120 g | 1 green bell pepper (thinly sliced) |
| 150 g | 1 small yellow onion (thinly sliced (1 cup)) |
| 8 g | 1 tablespoon minced garlic |
| 4 hoagie (or sub rolls) | |
| Unsalted butter (softened, plus garlic powder) | |
| 12 g | 2 tablespoons Parmesan (optional, see note 1) |
| 147 g | 6 to 8 slices white American cheese (or provolone, see note 2) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I did thinly sliced the chicken first, but everything was the same.” — a cook, 5.0★