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Chicken Cheesesteak

  • Chicken
Time2 Serves35 Minutes CuisineAmerican
Chicken Cheesesteak

A chicken twist on the classic cheesesteak, cooked hot and fast on the plancha. Juicy chicken thighs, sweet red onion, melted provola and a hit of Moo Tang Steak & Chop Sauce, all packed into a soft, fresh ciabatta.
Recipe by @_kikkokat_

ingredients

  • 600g boneless, skinless chicken thighs
  • 1 red onion
  • Olive oil
  • Butter
  • Winner Winner Chicken Dinner
  • Moo Tang Steak & Chop Sauce
  • 8 slices sweet provola cheese
  • 2 ciabatta rolls

Buy the items

Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
220g £8.99
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Moo Tang Steak & Chop Sauce
350ml Squeezy £5.95
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Directions

  1. Slice the chicken thighs into thin strips. Toss with a little olive oil and season generously with Winner Winner Chicken Dinner.
  2. Cut the red onion into wedges and heat a plancha over medium-high heat. Add the onion and cook for a few minutes until it starts to colour.
  3. Add a knob of butter and cover with a dome. Cook for a few more minutes until the onion softens while keeping some of its charred edges.
  4. Add the seasoned chicken to the plancha and cook, turning occasionally, until golden brown and cooked through.
  5. Once the chicken is almost ready, reduce the heat and add Moo Tang Steak & Chop Sauce. Toss everything together and let the sauce coat the chicken and onions.
  6. Add the sliced provola over the chicken and cook until the cheese has completely melted.
  7. Open the ciabatta without cutting all the way through and place it over the filling. Use a spatula to flip the sandwich over, bringing all that cheesy chicken and onion neatly inside the bread.
  8. Serve immediately while the provola is still melted and the filling is hot, juicy and properly messy.

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