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Rach shares her game day-ready recipe for Philly cheesesteaks. In the video above, she shows how to make it with turkey or pork — but you can also use chicken!
For another idea for your Super Bowl viewing party from this episode, check out Carla Hall's Chicken Tortilla Meatballs, and don't miss Rach's interview with NFL Washington Football Team's quarterback Alex Smith, where he opened up about his anxiety around returning to the field after brutal leg injury.
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon fennel or fennel pollen (optional)
- ½ teaspoon red pepper flakes (optional)
- ½ pound boneless, skinless turkey breast, chicken breast or trimmed pork tenderloin cutlets pounded to ⅛-inch-thick
- Salt and pepper
- About 4 tablespoons olive oil
- 1 cubanelle pepper, halved and seeded, thinly sliced
- 2 green bell peppers, quartered and seeded, thinly sliced
- 2 white onions, chopped
- 4 cloves garlic, sliced or chopped
- ½ cup chicken stock, bone broth or water
- 4 large hoagie rolls
- ¾ pound deli-sliced provolone cheese
- 1½ cups drained giardiniera, chopped
Mix up in a small ramekin or bowl oregano, garlic, onion, fennel and red pepper if using.
Arrange meat in an even layer on cutting board and dress with seasoning blend, salt and pepper.
Heat a large cast-iron skillet over medium-high heat and set broiler or oven to high with rack at center.
Cook cutlets quickly in batches without crowding pan in olive oil, 1 turn of pan to lightly coat per batch, toss once then brown to cook evenly and transfer to platter and cover to stay warm. Add oil to coat pan again, 1 turn, add peppers, onions, and garlic and season with salt and soften. Add half a cup of stock and let it absorb.
Split rolls and leave hinged, lightly toast rolls in oven and fill with meat, peppers and onions, top with shingled provolone and melt in oven, top with giardiniera and serve.