Philly Chicken Cheesesteaks with Fries and Cheese Sauce

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 1 1/2 lb Boneless skinless chicken breasts
• 4 each Hoagie rolls
• 8 slices Provolone cheese slices
• 1 each Yellow onion, thinly sliced
• 2 each Bell peppers (assorted colors)
• 1 bag (24 oz) Frozen french fries
• 4 oz Sharp cheddar cheese, shredded
• 3/4 cup Milk
• 1 tbsp All-purpose flour
• 1 tbsp Worcestershire sauce
• 2 tbsp Vegetable oil
• 3 tbsp Butter
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 425°F (or the temperature on the fry bag, which varies by brand) and spread the frozen fries in a single layer on a large sheet pan. Bake 20-25 minutes, flipping them halfway, until golden and crisp.
2. While the fries bake, put the chicken in the freezer for 15 minutes (partly frozen chicken slices much more easily). Thinly slice the onion, and rinse and thinly slice the bell peppers.
3. Slice the chicken across the grain into very thin strips, about 1/8 inch thick. Toss with the salt, pepper, garlic powder, and Worcestershire sauce. Wash your hands, board, and knife with hot soapy water after handling the raw chicken.
4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the onion and peppers 5-6 minutes, stirring now and then, until softened and lightly browned. Move them to a bowl.
5. Add the remaining 1 tablespoon of oil to the skillet and cook the chicken in two batches, 3-4 minutes per batch, until no pink remains and it is cooked through (165°F). Use a clean spoon for the cooked chicken, not the one that touched the raw strips. Return the vegetables and any juices to the skillet, toss for 1 minute, and turn the heat to low.
6. Make the cheese sauce in a small saucepan: melt 1 tablespoon of the butter over medium heat, whisk in the flour for 30 seconds, then slowly whisk in the milk. Simmer 2-3 minutes, stirring, until it thickens slightly. Take the pan off the heat and stir in the cheddar until melted and smooth (adding it off the heat keeps it from turning grainy). Season with a pinch of salt.
7. Take the fries out of the oven and move them to a serving plate, then turn the oven to broil. Split the rolls, butter the cut sides with the remaining 2 tablespoons of butter, and toast them cut side up on the (now empty) sheet pan 1-2 minutes until golden (watch closely, since broilers go from golden to burnt in seconds).
8. Pile the chicken and vegetable mixture into the rolls, top each sandwich with 2 slices of provolone, and broil 1-2 minutes more until the cheese is melted and bubbly. Serve with the fries and a cup of warm cheese sauce for dipping.