Ask any Philadelphian… There’s only one ‘right way’ to make a Philly Cheesesteak (PCS): With thin slices of choice lean beef. So where is Lindsay Funston coming from, suggesting chicken may be better than beef in a Philly Cheesesteak?
I’ve been there. I’ve dined at the famous cheesesteak stand revered as the birthplace of the iconic sandwich. And I think I would have either have been laughed out ot town, or tarred and feathered if I’d so much as whispered the possibility within earshot of the frantic, bun-slinging fry cooks inside the stationary food trailer.
But Funston has her reasons for suggesting a switch to chicken.
Just an experiment – at first
“Don’t get me wrong, I love the steak in a classic philly cheesesteak. But, I couldn’t help but wonder what it would be like with one of my all-time favorite proteins: chicken. So, I created a semi-lighter version by sautéing thinly sliced chicken breast alongside onions and peppers. Don’t worry, the whole thing still gets covered with cheese (provolone, not Cheez Whiz — sorry not sorry).
Funston’s detailed post comments, one by one, on the key ingredients of her (and the classic) version of the PCS.
I agree entirely with her observations on the sweet peppers and onions. I also concur with her overall recommendations for prepping the chicken. Except I’d marinate the chicken for at least an hour in a light rub of paprika, chili powder, thyme, marjoram and basil.
Funston’s prescription for an Italian seasoning blend when using chickcn is just too far wide of the mark for anyone like me who always favours tradition over wholesale ‘innovation’.
Use a clove of fresh garlic (finely minced or pressed) if you have it, powdered if you don’t. And be sure to add salt and white pepper to taste. Start with the traditional spices, as proportioned for 1 lb. / 500 g of chicken, in this parallel source recipe for the classic beef version. Feel free to experiment on future occasions, drawing on this initial experience.
Tips…
Note, in the parallel recipe that details the traditional spices used in the PCS, that a little of each flavour goes a long way. Especially in chicken, which is more delicately flavoured than beef in the first place.
The ‘Hoagie’ bun Funston calls for is just a standard Sub bun. ‘Hoagie’ is just simply what they call any long, narrow sandwich in the Keystone state.
My take
This is an easy, tasty, fairly healthy sandwich to throw together. You may have everything you need on hand! Use leftover chicken if you have it.
But whatever else you do, don’t call it a ‘cheesesteak’. I haven’t decided what call it. But it IS a great hot sandwich. And it deserves a distinctive name of its own. Something that won’t cast shadows on the iconic PCS in the process…
~ Maggie J.