Philly Chicken Cheese Steak Cups

Philly Chicken Cheese Steak Cups

Philly Chicken Cheese Steak Cups
Serve with carrots and celery with yogurt or ranch dip- My hometown of Philadelphia is the birthplace of the Philly cheese steak- an Ambrosia roll stuffed with wafer-thin slices of roast beef, caramelized onions and green peppers, and oozing with provolone (or Cheese Whiz if you are eating at Pat’s Steak) cheese. This chicken version honors the classic, but makes it a bit healthier with chicken breast meat housed in lettuce cups. Guilt-free version when I am homesick!
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon olive oil, divided
    • 2 onions, cut in half and thinly sliced
    • 1 large green pepper, halved, seeded and thinly sliced
    • 1 1/2pound skinless, boneless chicken breast tenders, cut into thin strips
    • sea salt and ground black pepper, to taste
    • 5 provolone cheese slices
    • 1 large head butter lettuce, leaves removed whole
    • 3 carrots, cut into sticks
    • 3 celery stalks, cut into sticks
    • Your favorite ranch dressing or see my recipe in Suggestions
    Instructions
    1. Heat ½ tablespoon oil in a large skillet over medium-high heat. Sauté onions and peppers for 5-7 minutes until onions are translucent and soft. Remove from skillet, set aside, and keep warm.
    2. Add the remaining oil to the skillet and add chicken strips. Sauté until golden brown, about 7 minutes. Season with salt and pepper, to taste. Break cheese slices into small strips. Place cheese on top of meat, still in the pan, and continue to cook until cheese is melted. Remove from heat and stir in vegetables.
    3. Place one leaf in each cup of a 12-cup muffin pan. Evenly distribute the chicken cheese mixture into each lettuce leaf and serve table side. Serve along with carrots and celery sticks and your favorite ranch or yogurt dip.
    Recipe Notes

    Make it even more of a classic by substituting thinly sliced strips of sirloin steak for the chicken tenders.

    Here is my favorite basic ranch dip recipe:

    ¼ cup Greek yogurt
    1 tablespoon mayo (full or reduced fat)
    3 tablespoons buttermilk
    1 teaspoon dry mustard
    ½ teaspoon sea salt
    ¼ teaspoon ground black pepper

    In a small bowl combine Greek yogurt and the next 4 ingredients (through black pepper). Serve as a salad dressing (you can thin it out with additional buttermilk) or a spread for sandwiches, dip for wings. Jazz it up with fresh herbs from your garden, add freshly minced garlic for some zip; it has many uses!

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