#simple dinner

Something simple last night🍞🍳🍵

Homemade Philly Cheesesteak – The Texas Way!

Hey, y’all!  We are making homemade Philly Cheesesteaks – the Texas Way and we are sooo excited!  I say the Texas Way cause we do it bigger and better here, especially when it comes to food.  This meal is one of my favorites because it’s super hearty, beyond filling, and it’s quick to make which is just what we like!  You only need a few things to make this cheesesteak and they are listed…

Hello, everyone. This is my first post on this blog, so I wanted to start off with something super easy. Hopefully I can rein in my verbosity and not give you massive walls of text to read before the recipe itself. ;) Here’s an idea for a simple, healthier meal you can make at home!

Ingredients:

2-3 chicken breasts, thawed

2-3 bell peppers of your choice

1 onion (optional)

tortillas, warmed (flour or corn - we use flour because of a corn allergy)

cheese, shredded (your choice - we use marbled cheddar here)

sour cream (optional)

lemon or lime juice

cumin

cilantro

chili powder

garlic (powder, flakes, or salt is fine if you don’t have fresh)

onion powder 

red pepper flakes

cayenne

salt

pepper

oregano

paprika (optional - we don’t cook with this because of allergies)

aluminum foil (optional, makes cleanup easy)

large baking sheet

If you do not have all of these ingredients at your disposal, that’s okay. :) You’ll still have some really good tasting foods.

Servings: two (2)

Directions: Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe pan with aluminum foil. This works best if the pan has a rim around the edges.

Grab your veggies of choice and slice thinly, spreading them out evenly on the pan.

If you would rather shred the chicken after it’s cooked, place your chicken breasts on the pan. Otherwise, pre-slice it thinly and add to your pan.

Now’s the time to season. I typically prefer not to measure spices because it’s my belief that you measure spices with your heart (and sometimes with experience). However, for someone just starting out cooking, 1-2 teaspoons of each might do well, depending on your own preferences. :) Add your seasonings to the contents of the entire pan. I usually put more cumin on the chicken than I do on the veggies because it helps add a flavourful crust.

Salt and pepper to taste, if you haven’t already, and go ahead and put the sheet pan in the oven.

Cook between 20-25 minutes until the veggies and chicken are done. If you’re new to baking chicken in the oven, get a meat thermometer and insert the sensor into the center of the thickest part of the chicken. It should read 165 degrees F (about 73-74 degrees C).

While the chicken is cooking, grab your tortillas and wrap them in foil.

These will be placed into the oven after the food is cooked (to warm them).

Shred your cheese.

Take the pan out of the oven once it’s cooked, and shred the chicken using two forks. If you pre-sliced the chicken, skip this step.

Warm the tortillas in the oven.

Add your foods to the warmed tortilla and either fold, roll, or eat it loosely.

If you have chosen to roll or fold your tortilla, you may toast it for extra texture if you so desire.

Otherwise, you are finished!  An easy one-pan meal.

Hope you enjoy! Disclaimer:

P I Z Z A 🍕: naan. mozzarella. arugula. 🍅. olive oil. red pepper flakes. everything season.