Click the photo to jump straight to the recipe. As I have mentioned before, my husband and I have very different tastes. He likes a steak um sub with just meat, bacon, and cheese. While I am sure it tastes good, it doesn’t appeal to me. I actually like the variety, color, and satisfaction I get from having veggies with most of my meals. It’s crazy how my tastes have changed over the last 5 years! I was SUPER excited when I found chicken steam um sandwich thins at the store! So far, I have only seen them at one store. They are not cheap, but it is worth it to me for this beautiful sandwich!
Here are the ingredients I used for my sub this time:
I usually tend to just dump whatever veggies look good, but I measured this time so I could share it with you. I’m pretty sure measuring it made me actually use more because I don’t remember my sandwich ever being this big before!! 😀
I used 3 of the chicken sandwich steaks along with 1 cup of mushrooms and 1 1/2 cups of bell peppers.
I had the peppers and mushrooms in the freezer already. I bought them pre-cut and recipe ready. I break up the chicken just to make them easier to cook and mix in with the veggies. This meal is so simple! I just added everything to a skillet over medium high heat and cooked and stirred until the chicken was cooked and the veggies were done to my liking. Then I added 1 serving of 2% cheese (28g) and cooked just until the cheese melted.
I lighted toasted my bun in the toaster oven and used 1 Tbsp of fat free mayo. Then I just dumped the skillet out over my bun. Eat with a fork!!
UPDATE: To make this even easier, create meal kits! Since the 3 main ingredients are all frozen, I figured I could combine them into servings and store them in the freezer that way. Usually I make this at the same time I am making a steak sub for my husband, so it seems to be a lot to juggle and have everything ready at the same time. I don’t know why I didn’t think of this before!
I measured out the veggies and broke up the chicken into small pieces. I put each meal into a labeled bag. Multiple meals can then go into a larger freezer bag for storage. Don’t forget to label your bags!!
- 3 Chicken Sandwich Steaks
- 1 cup mushrooms
- 1½ cups bell peppers
- ¼ cup 2% Shredded Cheese
- 1 Bob Evans Brat Bun
- 1 Tbsp Fat Free Mayo
- Measure vegetables and break sandwich steaks into pieces, if desired.
- Add sandwich steaks and veggies to skillet over medium-high heat.
- Saute and stir until chicken is fully cooked, about 3-4 minutes.
- Drain excess water from skillet.
- Add shredded cheese and cook until melted.
- Toast bun, if desired.
- Spread mayo onto bun.
- Dump chicken and veggies onto bun.
- Eat with a fork!
Points+ value was calculated without veggies, since these veggies are 0 points+. Full nutrition stats include vegetables.