Chicken-Ranch Cheesesteak
Oven-Roasted Mushrooms
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Ingredients
- 1½ lb chicken tenderloins, halved lengthwise (or use thin sliced chicken breasts, cut in strips)
- 1½ Tbsp Montreal chicken seasoning
- 2 Tbsp butter
- 1 (20-oz) pkg frozen bell pepper and onion stir-fry medley
- 1 tsp garlic salt
- 9 slices provolone cheese
- ½ (16-oz) bottle Ranch dressing
- 6 hoagie rolls, buttered and toasted
Instructions
- Sprinkle chicken with seasoning. Cook in melted butter along with bell pepper and onion and garlic salt in a large cast-iron skillet over medium-high heat 10 to 15 minutes or until done. Season generously with salt and pepper.
- Top with cheese; cover loosely to melt.
- Spread a thin layer of Ranch on cut sides of buttered and toasted rolls. Fill sandwiches with cheesy chicken and bell pepper mixture.
Side Dish Ingredients
- 3 (8-oz) pkg whole baby portobello mushrooms (or other small whole mushrooms)
- 2 Tbsp olive oil
- ¼ cup real bacon pieces
- 2 Tbsp Worcestershire sauce
- ½ (4-oz) jar diced pimiento, well drained
Side Dish Instructions
- Preheat oven to 400°F. Toss together mushrooms and oil on a rimmed baking sheet. Season with salt and pepper to taste.
- Roast 10 to 12 minutes or until tender. Stir in bacon, Worcestershire, and drained pimiento. Serve alongside sandwiches.
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