Wednesday, August 5, 2009
Philly Dip Sandwiches
I cannot stand the taste/texture of steak/roast beef. Blame it on preggo-ness, I blame it on working at Arby's. Either way I can't handle it. So I use chicken for my Philly Dips. Senor doesn't mind.
Here's my concoction from last night:
(Makes 5 Sandwiches)
2 lbs chicken breasts (with skin & bone), boiled, chopped/shredded
1 green belle pepper, sliced
1 onion, sliced (retain 1/4 for au jus)
1 Tbsp butter
1 Tbsp EVOO
1/4 tsp garlic powder
2-3 tsp dried parsely flakes
1/2 (or more) tsp paprika
black pepper and salt to taste
1-2 tsp chicken boullion
1/3-2/3 c water
Boil chicken, de-bone, shred. In large skillet over med-hi heat heat butter/oil until it's hot. Add 3/4 of onions and all peppers. Sautee until slightly translucent. Add chicken, seasonings as desired. Sprinkle chicken boullion over chicken and add water 2 Tbsp at a time (con't add water to keep chicken moist)...heat through.
1 can beef consume
1-2 tsp dijon mustard
1 tsp worcestershire sauce (I used soy sauce cuz we were OUT!)
black pepper--to taste
1/4 onion sliced
3 Tbsp diced celery
2/3 c water
1/2 Tbsp butter or EVOO
1 Tbsp flour
In med suace pan heat EVOO or butter and when hot add onions, celery. sauteee slightly until softening. Add worcestershire sauce. Stir in flour. SLOWLY whisk in beef consume (be sure to get flour dissolved), water, mustard, pepper. Bring to boil. Reduce heat, simmer on low for 15-20min.
I used this recipe and it was SUPER easy. It does require some time (so plan accordingly) but the pay-off is well worth it. I used 1/2 the recipe to make 6 buns and used random proportions of whole-wheat/All-purpose flour.
You can always use sub rolls or something from you bakery too.
Place desired amount of chicken, onion, pepper mix on buns; top with slices of tomatoes; add a slice or two of provolone cheese (or your choice) and place in oven to melt cheese...350F for 10 min usually does the trick.
Place au jus in bowl for dipping.
Posted by Cherie (and sometimes Senor) at 8:19 AM