My chicken cheesesteak will convince you to step away from the beef
Now this was good!
I'm not a huge fan of chicken dishes, especially when the beef counterpart of a dish is typically much better! But for some reason I had a craving for a chicken cheesesteak like the ones I used to make when I was managing a Philly Connection restaurant back in my college days.
I started by dicing up about 1.5 lbs of chicken breast and seasoning it with garlic salt and fresh ground pepper. Onions were finely sliced, and a couple of cans of mushrooms were opened and drained in preparation for everything to go onto the Blackstone Griddle.
Chicken diced and seasoned for the chicken cheesesteaks!
Finely sliced onions.
Nothing crazy here. Canned mushrooms about to be drained of their juices.
Onto the griddle!
Listen to that sizzle!
All ready to be cheesed!
I prepared my chicken cheesesteak just like I did back in college; with extra mayo and Texas Pete hot sauce. And I had to enjoy it with my favorite beer! It came out perfect!
With these, dinner came out extra good!
I want more!