Next time you're in Philadelphia, don't miss out on sampling the city's famous cheesesteak sandwiches, but in the meantime, satisfy yourself at home with this makeover chicken version. Open-faced on whole-grain bread, loaded with sautéed peppers and onions, and topped with melty Provolone cheese, this 30-minute broiled sandwich is easy and delicious!

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink. Reduce heat to medium. Add onion, pepper strips, garlic, Italian seasoning, and ground pepper. Cook and stir for 5 to 8 minutes or until the vegetables are tender. Reduce the heat to low. Place cheese slices in a single layer over the chicken mixture. Cover and cook about 1 minute more or until the cheese melts.

  • Meanwhile, arrange bread slices on a baking sheet. Broil the bread 4 to 5 inches from the heat for 1 to 2 minutes per side or until toasted. Using a spatula, transfer portions of cheese-topped chicken mixture onto the toasted bread slices.

Nutrition Facts

1 sandwich
321 calories; protein 31.3g; carbohydrates 25.8g; dietary fiber 4.6g; sugars 6.1g; fat 9.8g; saturated fat 3.3g; cholesterol 70.8mg; vitamin a iu 901.4IU; vitamin c 36.8mg; folate 59.2mcg; calcium 206.9mg; iron 1.7mg; magnesium 65.6mg; potassium 538.2mg; sodium 435.1mg.

3 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat