Chicken Alfredo Cheesesteak

Ingredients

• 4 boneless, skinless chicken thighs (Diced small to medium)
• kosher salt (A decent pinch, plus a pinch for the Alfredo sauce)
• black pepper (To season the chicken and Alfredo sauce)
• onion powder (To season the chicken and bread)
• garlic powder (To season the chicken and bread)
• dried oregano (A little pinch)
• 0.5 onion (Diced)
• 6 garlic cloves (Minced)
• seeded bread (Use the best bread available; cut open without slicing all the way through)
• butter (For spreading on the cut bread)
• 2 tbsp olive oil (For sautéing the onion)
• 2 cup heavy cream (For the Alfredo sauce)
• 2 cup Parmesan cheese (Grated; plus extra for topping, amount unspecified)
• Muenster cheese (For topping the chicken; amount unspecified)
• 0.25 cup parsley (Minced)

Steps

1. 1

   Dice the boneless, skinless chicken thighs into small-to-medium pieces. Thinly slicing is also mentioned as an option, but the creator prefers diced chicken.

2. 2

   Season the chicken with a decent pinch of kosher salt, black pepper, onion powder, garlic powder, and a little pinch of dried oregano.

3. 3

   Dice half an onion and mince the garlic cloves. Mince the parsley for the Alfredo sauce.

4. 4

   Cut the seeded bread open without cutting all the way through. Open it and spread with butter, then season the buttered interior with onion powder and garlic powder.

5. 5

   Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until soft and fully cooked, with a little color, about a few minutes.

6. 6

   In a separate pan, add the minced garlic and heavy cream. Turn the pan to low heat and warm until the cream begins to simmer, then remove it from the heat. Let it stand for a couple of minutes.

7. 7

   Grate the Parmesan cheese while the cream mixture rests.

8. 8

   Remove the softened onions from their pan and set them aside. Return the pan to the heat and add the seasoned chicken.

9. 9

   Cook the chicken for a couple of minutes until it gains some color, then stir it. Continue cooking until fully cooked through, stirring as needed.

10. 10

    While the chicken finishes cooking, heat a pan over medium-low heat and toast the buttered bread lightly. The creator uses multiple pans to provide more cooking surface; a little weight is placed on the bread while it toasts.

11. 11

    When the chicken is fully cooked, add the reserved onions back to the pan.

12. 12

    Top the chicken and onions with Muenster cheese and let it melt. Shape the cheesy chicken mixture to fit the bread, and add extra Parmesan if desired, as shown in the source.

13. 13

    Return the cream mixture to medium heat. Add the grated Parmesan and black pepper, then simmer until the cheese has melted.

14. 14

    Once the cream sauce simmers for about 60–90 seconds, add the minced parsley and a pinch of kosher salt.

15. 15

    Fill the toasted bread with the chicken, onion, and melted cheese mixture. The source shows adding Alfredo sauce with the sandwich, but does not clearly specify exactly how it is applied.

16. 16

    Wrap the sandwich in paper or foil for a few minutes so the bread steams and the melted cheese helps hold the filling together.

Notes

The description lists Alfredo sauce, while the spoken method makes it from heavy cream, garlic, Parmesan, parsley, pepper, and salt. The source does not give amounts for the bread, butter, Muenster, chicken seasonings, or extra Parmesan, and does not clearly explain how the Alfredo sauce is incorporated into the sandwich.

Nutrition per serving

• main
• sandwich
• chicken
• cheesesteak
• American
• stovetop
• comfort food