Chicken Philly Open Faced Sub

In Main Dish, Recipes, Sandwich by TanyaLeave a Comment

Chk PhilClick 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!!

Chk Phil


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!!

Now when I am ready to make this, I can just dump the entire bag into my skillet!!

Chicken Philly Open Faced Sub
Prep time
Cook time
Total time
Finally - a calorie friendly Philly!
Recipe type: Main Dish
Serves: 1 serving
  • 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
  1. Measure vegetables and break sandwich steaks into pieces, if desired.
  2. Add sandwich steaks and veggies to skillet over medium-high heat.
  3. Saute and stir until chicken is fully cooked, about 3-4 minutes.
  4. Drain excess water from skillet.
  5. Add shredded cheese and cook until melted.
  6. Toast bun, if desired.
  7. Spread mayo onto bun.
  8. Dump chicken and veggies onto bun.
  9. Eat with a fork!
9 Points+
Points+ value was calculated without veggies, since these veggies are 0 points+. Full nutrition stats include vegetables.
Nutrition Information
Serving size: 1 sandwich Calories: 412 Fat: 8.5 Carbohydrates: 46 Fiber: 5 Protein: 40

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