Chicken Cheesesteaks with Mustard Blend

by Shawnda on March 28, 2012

in Chicken & Poultry,Sandwich, Wraps, & Quesadillas

Chicken Cheesesteak Sandwiches with Mustard Blend

Back when we were dating, one of our favorite places to eat was Texadelphia, a local-ish chain of “watch the game” bars famous for their chicken cheesesteak sandwiches.

Like clockwork, you could find us there after church softball games (rehydration is important!), after flag football games (rehydration is important!), and any Sunday afternoon if the Texans had an away game (yelling at a big screen in public is tradition!)… and most Sunday afternoons after leaving the Texans game.

My apartment was right around the corner. They knew us and our usual order.

And then we moved to the suburbs, “our” location closed, and the rest was history.

Mostly.

Chicken Cheesesteak Sandwiches with Mustard Blend

The white hoagie rolls were stuffed with very thinly sliced chicken, grilled onions and peppers, grilled jalapenos (for me!), and topped with Mustard Blend (for me!) or BBQ sauce (not for me!). It was the Mustard Blend, a thin spicy mustard-mayo-crack-teriyaki mixture that really made the sandwiches something special. Unless, of course, you’re like my husband and fall into the Mustard Blend Hater camp.

It’s times like those, I wonder how we’ve stayed together so long.

While nailing down the exact recipe for Mustard Blend has been pretty much impossible, most failed efforts over the last 4 years have still been incredibly tasty. Our server once told us the ingredients – right after telling us they weren’t allowed to say anything. What I make at home is spreadable, not pourable. But I really like it.

And I’ll keep making it until someone opens up a new Texadelphia on the far west side. Preferably with delivery.

Please.

The recipe below will get you 4-6 sandwiches, depending on the size of your bread and peppers. I can usually stretch the mixture to 6 sandwiches when using large bell peppers. And leftover mustard blend should be slathered on sandwiches, wraps, and used for dunking sausage kolache.

Chicken Cheesesteaks

Recreating one of our favorite sandwiches at home with thinly sliced chicken, onions, peppers, and a mustard blend.

Ingredients

  • For the sandwiches:
  • 1 lb boneless, skinless chicken breast or thighs, partially frozen
  • 2 Tbsp olive oil
  • Worcestershire
  • Salt & Pepper
  • 1 medium white or yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4-6 slices of your favorite cheese
  • For the mustard spread:
  • 1/4 cup light mayo
  • 3 Tbsp spicy brown mustard (I use Creole)
  • 2 tsp teriyaki sauce
  • 1 tsp honey, plus more to taste
  • 4-6 hoagie rolls, split

Instructions

  1. To make the mustard spread, whisk all ingredients together and refrigerate in a cover jar for up to 2 weeks (maybe even longer... but it doesn't last that long here!).
  2. If the chicken is completely thawed, place it on a plastic-wrapped plate and put it back in the freezer for 15-20 minutes. The chicken needs to be slightly frozen so that it's easier to slice thinly.
  3. Use a very sharp knife and thinly slice the chicken. A food processor fitted with the slicer blade works very quick wonders here!
  4. Season the chicken with a couple dashes of Worcestershire, and salt and pepper.
  5. Heat 1 Tbsp olive oil over medium heat.
  6. Add the peppers and onions, toss to coat with oil, and cook covered for 10-15 minutes, until softened, stirring every few minutes. If necessary, add a couple Tbsp of water to prevent sticking.
  7. Transfer peppers to a bowl and set aside.
  8. Heat remaining olive oil over medium high heat and add the chicken, stirring frequently until cooked through and lightly browned.
  9. Drain fat and reduce heat to medium.
  10. Add peppers back to the pan, tossing to reheat.
  11. Spread mustard on split hoagie rolls and spoon mixture on top.
  12. Top each with a slice of cheese and serve hot. Pop the sandwiches under the broiler, if necessary, to reheat and melt cheese.

Notes

Yields: 4-6 sandwiches

Inspired by Texadelphia

Estimated time: 45 minutes

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{ 14 comments… read them below or add one }

1 Kathryn March 28, 2012 at 2:38 am

I think I could quite happily live on these on these alone!

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2 katie March 28, 2012 at 7:13 am

They closed the Texadelphia location near me in Rice Village as well. I wonder what is going on with them. You know I make your chicken cheesesteaks often, can’t wait to try the mustard blend sauce with them.

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3 Georgia @ The Comfort of Cooking March 28, 2012 at 8:47 am

I still have never tried Texadelphia and I’ve lived in Austin almost a year! This looks delicious. However, something tells me even if one opened up near you, you’d still be making these homemade for years to come!

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4 Ashley L March 28, 2012 at 11:54 am

Yum! I always crave cheesesteak sandwiches with beef and have never thought about using chicken. Can’t wait to try these!

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5 Amy V. March 28, 2012 at 3:54 pm

I think I would like to swim in that sauce! This is on the menu for over spring break (two more days, but who’s counting?)
Amy

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6 Joanne March 28, 2012 at 7:16 pm

I’m going to have to marry someone who is as not so into condiments as I am…though this mustard blend intrigues me. There’s no rhyme or reason to my taste…just gut instinct. And mine is telling me YES.

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7 Krissys Creations March 28, 2012 at 9:23 pm

Love creating my favorite restraunt dishes at home. I’d love to try this sandwich! Looks delicious! Wonderful job creating the mustard sauce :)

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8 Denise March 29, 2012 at 3:37 am

Love the look of this sandwich, the sound of that mustard blend makes me drool… I need to try it soon:)

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9 Suzanne Perazzini March 30, 2012 at 6:57 pm

This is a keeper. I have printed it out for one of next week’s dinners. I am always looking for quick to prepare dinners to feed the family after working all day. My husband loves these kinds of sandwiches so it should work well.

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10 Kevin (Closet Cooking) April 1, 2012 at 11:55 am

That is a tasty looking sandwich!

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11 Shag April 30, 2012 at 10:36 am

1 cup mayo
1/2-3/4 cup gulden’s spicy mustard
1-2 tbsp honey & teriyaki

i know the mayo to mustard was 2:1.

i don’t remember the exact ratio of honey and teriyaki but that seems correct

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12 Kristy Lee Hart June 23, 2013 at 11:21 am

This reply goes out to the person named “Shag”, who made the comment on their recipe of how to fix the mustard spread. I have NO clue on how to make mustard spread. But, I found it very interesting to see someone named “Shag”. So, I am wondering if you are the same “Shag” that I know from a little town called Lexington, TN. If you are, I have met you a few times, and know your Sister Bea pretty well. And…my dear, sweet Daddy who has already passed on also knew of you and most of ALL your family, especially the older generation ones…such as “Cub”, and many others. As a teenager, and then in his young manhood he spent a lot of his time out there in the infamous area of “GARNER TOWN”. The name “Shag” is one you just don’t see or hear every day….and I just had to see if you are the same one my Daddy and I knew of. If you are, Please feel free, to respond back. I can be found on FaceBook. Thank You, and God Bless!!!!

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13 skk July 17, 2013 at 9:45 pm

The rice village location reopened near Washington and studemont. Of course there’s the one on Westhiemer.If you happen to live in a suburb near cypress ish, there is one near 290 on hwy 6. I prefer the beef cheesesteak by far!

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14 DeafPoet September 12, 2013 at 2:34 pm

I got some delicious roast beef a couple of hours ago and thought immediately of Texadelphia cheesesteak and just made/ate it with your mustard blend recipe, it was delicious…pretty close to their secret recipe, good job, Shawnda!! (I didn’t have teriyaki or tamari, so I used low sodium soy sauce and added a little more honey in it.) I sure gobbled it all up, happily! Thanks for sharing this recipe with us!! Have a great day/evening!! :-D

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