Chicken Cheesesteaks with Fried Onions and Mushrooms

I'm feeling a little Philly today! And what better way to get my Philadelphia game on than with cheesesteaks? But not beef... This time, I'm going chicken!

These incredible sandwiches boast perfectly seasoned chicken, melted cheddar cheese and fresh hoagie rolls. And fresh rolls are key - the outside of the rolls are toasty and crisp, and the inside is chewy and tender. Pick up fresh rolls from your favorite bakery or the bakery section of your local grocery store for a truly winning combination of flavors and textures.

And what about the toppings? I love serving my cheesesteaks this way, with the toppings on the side. That way, folks can pick and choose what they want; and keep adding more as they go. We like fried onions and mushrooms. How do you do like your cheesesteaks?

And, use one skillet! Why? Because first you cook the onions. Then the mushrooms. Then the chicken. In the same skillet. That way, the flavors evolve and change as you add ingredients and the chicken gets infused with them all in the end!

Cheesesteaks with Fried Onions and Mushrooms

1 tablespoon olive oil
1 yellow onion, thinly sliced
Salt and freshly ground black pepper
2 cups sliced cremini or button mushrooms
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic or garlic powder
1 cup shredded cheddar cheese
4 fresh hoagie rolls, halved lengthwise

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until very tender and golden brown. Season with salt and pepper. Remove the onions from the pan and cover with foil to keep warm.
Add the mushrooms to the same skillet over medium-high heat. Cook for 5 minutes, until the mushrooms are tender and releasing liquid. Season with salt and pepper. Remove the mushrooms from the pan and cover with foil to keep warm.
Add the chicken to the same skillet over medium-high heat. Cook for 2 to 4 minutes, until golden brown on all sides, stirring frequently. Add the Worcestershire sauce and garlic and stir to coat. Cook for 2 to 3 more minutes, until the chicken is cooked through.
Top the chicken with the cheese, remove the pan from the heat, cover and let stand for 1 minute, until the cheese melts.
Spoon the chicken and cheese into the rolls and serve the onions and mushrooms on the side.

Serves 4