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Chicken-Bacon Philly Cheesesteak

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by Tracey Bloom

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Everything you love about Philly’s signature sandwich—with a tasty twist. Chef Tracey stuffs a toasted hoagie roll with the traditional sweet grilled onions and peppers, but instead of shaved beef, she subs in juicy, well-seasoned chopped chicken thighs and smoky bacon for a super-flavorful filling. Then she smothers it in melted Pepper Jack cheese for ooey-gooey deliciousness and a touch of jalapeño heat. It’s served with creamy, tangy buttermilk Ranch dressing for a cooling flavor contrast. Get set to indulge… just make sure you’ve got some extra napkins handy.

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Nutritional facts

Protein

39g

Carbs

46g

Calories

760

Fat

48g

Ingredients

Hoagie RollsBaconCheese, Pepperjack, SlicedChicken ThighCanola and Olive Oil BlendButtermilkBlack PepperOnionKosher SaltMontreal Steak SeasoningMayonnaiseGreen Bell PepperRanch Dressing Powder

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 124 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Josh Wright · 02/09/25

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About Tracey Bloom

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Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.

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