Chicken Cheesesteak Sloppyjoes

I am excited to share with you not only the first recipe for Journey to Dinner, but one of my all time favorite fake out recipes! I love a cheesesteak sub, the problem is that take out isn’t always an affordable choice and the amount of cheese on them usually isn’t the friendliest on my lactose sensitivities.  This sloppy joe version not only makes it friendlier for my budget and me, but it also an easy and delicious meal that’s family friendly.  As a new blog, the current plan is to provide the recipe first, and the rest afterwards.

Ingredients

• 1lb ground chicken
• 1 green bell  pepper, diced
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 4oz of mushrooms, diced
• 1.5 tsp Italian seasoning
• 1 tsp steak seasoning
• 2 tsp Worcestershire sauce
• 1 tsp olive oil
• 1/2 tsp salt + pinch
• Pinch of pepper
• 1 tsp cornstarch
• 1/2 cup chicken or vegetable stock
• 1/2 cup shredded mozzarella
• 2 slices of provolone or 1/4 cup shredded provolone

Heat oil in pan over medium heat. Once warmed, add diced onion, green pepper with a pinch of salt and pepper. Sautee for 1-2 minutes before adding mushrooms and garlic, cooking for an additional 2-3 minutes, until the vegetables are beginning to soften. Remove vegetables from pan and set aside. Place ground chicken in pan and break apart. Add Italian seasoning, steak seasoning, Worcestershire, 1/2 tsp salt (adjust salt to your preference)  and a pinch of pepper.  Mix seasonings thoroughly. Once chicken is mostly cooked, add vegetables back to pan.  While chicken and vegetables finish cooking, make a slurry by mixing 1 tsp of cornstarch with 2 tbsp of stock. Add slurry to pan once chicken and vegetables are done, with remaining broth. Once the sauce has bubbled and thickened, stir in mozzarella and provolone. Optional: instead of adding provolone to pan, set aside and use it to top the bun. Let the cheese melt, stirring as needed. Once cheese is completely melted into the sauce, serve on rolls or buns.

Some of our favorite toppings include:

Shredded iceberg lettuce

Banana peppers

Pickles

Tomato

Mayo

I dice all of the vegetables to cut down on cooking time, and to help it hold together better. We finely dice the mushrooms for our daughter’s preference, she’s not a big fan of mushrooms, but doesn’t mind them when finally diced.

A pinch of salt will prevent the onions and peppers from browning. After 1-2 minutes, add mushrooms and garlic to pan, cooking for an additional 2-3 minutes, until the vegetables are beginning to soften.

Cornstarch and broth are mixed together in a separate bowl to make a slurry. The general rule is 1tbsp per 1 cup of liquid, but I’ve found using 1 tsp for the 1/2 cup works perfectly for this recipe. The slurry is vital in this recipe, the cheese doesn’t melt evenly without it. I like to melt both the mozzarella and provolone cheese in the mixture to get that gooey, melty cheese texture that is just….yum. Keeping the provolone out to instead add a slice to each sandwich is also equally delicious. Try it both ways or be a rebel and try them together. I won’t tell.