PULLED CHICKEN PHILLY SLIDERS COMBINES EVERYTHING GREAT ABOUT A PHILLY SANDWICH AND USES CHICKEN INSTEAD FOR A MINI VERSION OF THE CLASSIC PHILLY CHEESESTEAK.
Contents
INGREDIENTS
- ▢1 CHICKEN PACKAGE OF CURLY’S SAUCED PULLED CHICKEN
- ▢1 TBS OLIVE OIL
- ▢1 RED PEPPER SMALL SEEDED AND SLICED
- ▢1 YELLOW PEPPER SMALL , SEEDED AND SLICED
- ▢1 GREEN PEPPER SMALL, SEEDED AND SLICED
- ▢1 ONION SLICED
- ▢1 TSP SALT AND PEPPER TO TASTE
- ▢2 TBS BUTTER
- ▢2 TBS FLOUR
- ▢1 CUP IPA BEEF
- ▢½ CUP SHREDDED PROVOLONE
- ▢½ CUP SHREDDED CHEDDAR CHEESE
- ▢1 TBS BUTTER METLED AND COOLED
- ▢SLIDER BUNS
- ▢ARUGULA OR OTHER LEAFY GREEN
INSTRUCTIONS
- Heat the Pulled Chicken according to package directions. Cover to keep warm and set aside.
- Meanwhile, preheat a skillet over medium heat.
- Add the oil to coat the pan. Stir in the peppers and onions. Sautee for 5 to 7 minutes until softened.
- Make the Beer Cheese Sauce. Whisk the butter and flour together in a small saucepan until roux forms. Slowly whisk in the beer, stirring to make sure no clumps form. Add the cheese a little at a time, whisking to melt. Remove from heat or set to low to keep warm until ready to serve. Whisk as needed to make sure the sauce doesn’t thicken too much. If it does, add a splash of milk to thin.
- Brush the slider buns with the melted butter and toast in the empty skillet.
- Arrange the slides for assembly. Add the leafy greens, a scoop of the Pulled Chicken, spoon cheese sauce atop each and cover in a healthy portion of peppers and onions before topping with the remaining bun.
- Serve with steak fries and devour.
