424 calories – 38g protein – 11g fat – 40g carbs
New life goal: to find someone who looks at you the way Franklin looks at cheesesteaks. Okay, if I’m being honest, I look at this cheesesteak the exact same way. I mean look at it, it’s a thing of beauty!
This is one of my husband’s latest creations and I am kind of obsessed with it. This sandwich is a lighter take on one of our favorite sandwiches ever, a Big Kahuna Cheesesteak from Jersey Mike’s. A few tweaks and swaps make these macro-friendly cheesesteaks about 200 calories less than the original with less fat and carbs plus added protein!
Big Kahuna Chicken Cheesesteaks
- 1 pound chicken breast sliced thin as possible
- 1 green pepper thinly sliced
- 1 red pepper thinly sliced
- 1/2 cup mushrooms thinly sliced
- 1/2 yellow onion thinly sliced
- 2 tbsp pickled jalepenos more or less, depending on your heat preference
- 2 slices provalone cheese
- 4 pepperjack cheese wedges Laughing Cow or Aldi Brand
- olive oil spray
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 French or sub rolls
- In a small bowl, mix together pepper, salt, and a garlic powder. Use the mixture to season both sides of your thinly sliced chicken breast. Set aside.
- Spray a skillet or nonstick pan with olive oil and heat over medium-high. Add peppers, onion, mushroom and jalepenos. Cook for about 2-3 minutes.
- Add chicken to the skillet and toss with the veggies. Cook for another 7-8 minutes until chicken is cooked and is no longer pink.
- Reduce heat to medium. Cover and steam the veggies and chicken for about 2-3 minutes.
- Remove the cover and top the veggies and chicken with provalone. Replace the cover and steam until the cheese is melted. About 2-3 minutes.
- While the cheese melts, toast your bread. Spread one Pepperjack cheese wedge on the bottom of each bun.
- Once the cheese has melted, distribute the chicken evenly on each roll and scarf!
Truth be told, I think I like this one better than the original! The hub says the key to making this sandwich so tasty is to steam the veggies with the chicken after you’ve cooked them. He sets a metal mixing bowl on top of the cooked veggies and chicken and lets them hang out together for about 2-3 minutes. Then, he adds half a slice of provolone cheese and puts the bowl back on to melt the cheese. The result is tender chicken with an almost flame-broiled taste covered in perfectly melty cheese. What could be better?
To make this sammy fit our macros, we found these awesome french rolls by S. Rosen that are 170 calories apiece. S. Rosen might just be a Chicago-based company, so if you can’t find the specific rolls that we used, you could sub any ol’ sub roll. Most range from about 200 – 220 per roll. If you don’t have that many calories or carbs to spend, you serve this in a low-carb tortilla and it would still be banging!
Another hack we used in this recipe was using half a slice of provolone melted on top and one Laughing Cow Pepperjack Cheese Wedge spread on the bottom bun. This gives you that creamy cheesesteak effect without using a whole bunch of provolone to get there. Half a slice of provolone doesn’t seem like a lot, but it’s more than enough. Pro tip: buy these pepper jack Cheese Wedges from Aldi and save yourself about two bucks!
Save money, save your macros. I’m all about both! Let me know in the comments below if you try this recipe. Also, let me know if you become as hooked on them as I am! Seriously…I think I’m going to go make one right now.