September 28, 2010


I saw this recipe on an episode of Big Daddy.  It looked different than your average cheesesteak recipe, so I had to try it.  I was worried that the red wine vinegar and Dijon would make it a little too tangy for my taste, but it didn't at all. It was really good, even with the pepperoni.  Partially freezing the chicken before slicing worked perfectly, I will use that method from now on.  I will post my adapted version of the recipe, but check out Food Network for the original.  
Tangy Chicken Cheesesteak
adapted from: here

2 Tbl. red wine vinegar
1/2 c. olive oil
1 Tbl. Dijon mustard
1 tsp. Italian Seasoning
1 tsp. paprika
1 tsp. kosher salt
1 tsp. black pepper
4 boneless, skinless chicken cutlets
1 onion, diced
1 green bell pepper, diced
1/2 Tbl. minced garlic
pepperoni, sliced
provolone, sliced
2-4 steak rolls, split and toasted

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon, Italian seasoning, paprika, salt and pepper.  Place chicken in large zip-lock bag and pour marinade over top.  Seal bag and move around to coat all the chicken with marinade.  Freeze for 30-45 minutes.  Chicken will freeze slightly.  Remove from freezer and with a sharp knife, slice the slightly frozen meat as thin as possible.  In a large skillet over medium-high heat, add a little olive oil.  Add the onions and green pepper and cook until softened, about 2 minutes.  Add the garlic and the sliced chicken and cook until the chicken is cooked through.  Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the cheese to melt.  With the help of a spatula, scoop up the chicken with the cheese and pepperoni and put it on the split roll.  Serve.  

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