Best Sunnys Quick Chicken Cheesesteak Recipes

SUNNY'S CHEESESTEAK

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.

QUICK-N'-EASY CHICKEN CHEESE STEAK

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.

SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS

Steps:

• For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
• For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
• On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
• Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.