You’ve probably heard of places doing this, and I know. I was skeptical too. Chicken cheesesteak? Steak? Philly natives are surely offended by this encroachment on their ingenious food staple. But please, reserve judgement until you reach the end of this tale.

With COVID, work, a new baby (plus 3 other kids) and a full bouquet of lame excuses, it’s been a while since I posted. But here we are, back to delivering delicious, healthy (sometimes maybe, probably not often) recipes. This one is super simple, easy to make and tastes savory and satisfying.

I recently had someone ask about recipes that are easy for someone who doesn’t know how to cook or is uncomfortable with it. I try to make all my recipes easy because I want people to get there. Cooking is such a useful skill, and though intimidating, it can be really easy to pick up with a little practice and anticipated humility.

One of my first times cooking, I attempted to make fried eggs. Frankly, I burned the shit out of them. I made them for a culinary class homework assignment in junior high, and I had to have someone eat them and review how I did. They probably tasted terrible, but my mother ate them, told me they were good and that encouraged me to keep learning how to cook. I think she knew I would have been crushed and stop cooking had she hit me with criticism, and I’m glad she had the insight to keep me uplifted and interested.

Tangent over. Back to slandering classic foods in the most delicious way. You’ll need some chicken breast, obviously, and your favorite cheesesteak toppings. I opted for shredded cheddar, but in hindsight I would have made a cheese sauce to bring this one together better. Peppers, onions and mushrooms give a bright, earthy quality but feel free to omit, add things you prefer, etc.

I went with chicken breast but you could easily go with thighs here. Just as you would with beef, you want to shave the chicken as thin as you can. If you’re just not having it, cut it up how you feel comfortable and move forward! This is an experiment, after all.

Once you’ve sliced up the chicken, toss it in a bowl with some olive oil, Worcestershire sauce, onion powder, garlic powder, oregano, salt and pepper. You’ll need some added fat with the leaner meat and the Worcestershire and spices add a nice depth of flavor you’d expect from steak. Rich, a little sweet and zesty.

Get a large skillet going on medium-high with a little more olive oil and start on the veggies while it’s warming up. Slice them up and get a pan going for those too, medium with a little olive oil. Get both sizzling!

You want the chicken to get a nice crispy outside and brown up.

I started the mushrooms first because I like them to be more caramelized, the rest were just on the verge of caramelized when I took them off heat. All I hit them with was some minced garlic and a little salt. Next, the vessel to carry this flavorful bounty to you belly!

I went with a low-carb, grain and seed toting wrap, but I won’t judge you for using a traditional roll or other carb-licious package. I grilled the wraps in the same pan as the veggies to soak of all that flavor. It might defeat the purpose bit. Shh, experimenting.

Add the chicken, veggies and some cheese (still wishing it was cheese sauce here, what could have been!) and roll it up for a quick, tasty and not terribly unhealthy meal!

Recipe:

Chicken:
– 2 – 3 chicken breasts , sliced thin(approx. 1.5lbs)
– 1 tbsp olive oil
– 1 tbsp Worcestershire sauce
– 2 tsp onion powder
– 2 tsp garlic powder
– 1 tsp oregano
– salt & pepper to taste

Veggies:
– 1 large onion, sliced (I know, I had 4 of those dumb tiny onions)
– 1 green bell pepper, sliced
– 1 8oz package of button or crimini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt

The Rest:
– 8 wraps, tortillas or rolls of choice
– shredded cheese or CHEESE SAUCE (please, do the cheese sauce)

Instructions:

1. Combine chicken, oil, Worcestershire sauce and spices. Let rest for 10 minutes.
2. In a large skillet on medium-high heat, add more olive oil and chicken. Cook for 8-10 minutes, stirring often and remove from heat once the chicken starts to brown dark.
3. In a medium skillet on medium heat, add olive oil and mushrooms. Cook for 6 minutes, stirring often. Add remaining veggies and salt. Remove from pan and increase heat to medium-high.
4. Grill wraps in pan, 10-15 seconds per side.
5. Add chicken, veggies and cheese to wrap, roll it up and serve.
6. Enjoy!