Sunnys Quick Chicken Cheesesteak Recipes

Steps:

• For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
• Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
• About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
• For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
• Preheat a grill to high heat.
• Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.

Steps:

• For the cheese sauce. In a saucepot on medium heat, add the shredded cheese, cream cheese, paprika, 8 ounces of the beer, a pinch of salt and a few grinds of pepper. Cook, stirring, until melted. Keep warm, adding beer to loosen if needed.
• For the beef: On a griddle on high heat, add the beef and as it is cooking, sprinkle with the seasoning salt and black pepper. Cook quickly on high while flipping and allowing all sides to have contact with the griddle, for just a few minutes. Remove to a plate and cover lightly with aluminum foil.
• For the sandwich. On the inside of one side of each hero, add mayonnaise. On the other side, spread some ketchup. Add the beef, jalapenos, sweet peppers and cheese sauce. Close it up and go to town!

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

Steps:

• Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.
• Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.
• Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.
• To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.

Steps:

• Cook chicken and hot sauce together in a non-stick skillet over medium heat, stirring to coat chicken evenly with hot sauce, until evenly heated, about 3 minutes.
• Scrape chicken into center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place on top of chicken; cook until Cheddar cheese is melted, 1 to 2 minutes. Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over Cheddar cheese.