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Published January 13, 2016
Super Bowl Fan Fare
Chicken Philly Cheese(steak) sandwiches Photos Susie Iventosch

We used to have season tickets to the Cal games some 20 years ago, and I just loved the smell of the Philly Cheesesteaks cooking on the grills in the concession stands! Though I usually never bought one, because I've never really eaten much beef, the aroma was out of this world!
Fast forward to this week, and my boys were talking about Chicken Philly Cheese(steak) sandwiches and my ears perked up. Why, I'd never thought of this, I don't know. Of course, I immediately decided to make a batch for dinner and realized what a great dish this would be for a Super Bowl party.
While on the subject of Super Bowl parties, another recipe comes to mind. My son's friend, Theresa, brought this amazing Buffalo Chicken Dip to our house over Labor Day weekend. It is absolutely delicious and really easy to make.
Since Super Bowl is just a few weeks away, these might give you some fun new ideas to try on your family and friends while you root for your favorite team.

Buffalo Chicken Dip
(Serves 4)
4 hoagie rolls, or a nice rustic baguette, cut into four sandwich-sized pieces
3 boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
1 teaspoon Johnny's seasoning salt (or your favorite seasoning salt)
1 red bell pepper, cut into julienne strips
1 yellow or orange bell pepper, cut into julienne strips
1 red or yellow onion, halved and thinly sliced
8 slices provolone cheese, (4 cut into strips, and 4 kept whole)
In a large skillet, heat olive oil and place chicken strips in pan. Season with Johnny's and cook over medium heat until cooked through. Remove chicken from pan.
In the same pan, add onions and bell peppers and cook until tender and just beginning to caramelize. Add chicken back into pan along with the strips of provolone. Heat until cheese is melted through and chicken is hot. Lay the remaining slices of cheese on top and cook until melted.
Meanwhile, toast or heat rolls. When ready to serve, spoon a healthy portion of the Philly chicken mixture over the bottom of each roll, trying to keep the melted cheese on top, and close up the sandwich with the other half of the roll. Enjoy!
Buffalo Chicken Dip
1 8-ounce package cream cheese (I used light cream cheese)
1 cup of Ranch dressing (I used Lighthouse's OPA Greek Yogurt Ranch)
3/4 to 1 cup of Frank's RedHot Buffalo Wing Sauce (medium temp)
1 cup cooked, shredded chicken
1 bag of your favorite dipping chips (Doritos, Fritos, Tortilla chips, etc.)
Place all ingredients in an oven-safe dish. Bake at 350F for approximately 20 minutes, or until bubbly and heated all the way through. Remove from oven and dip away!

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