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This is a slow cooker style recipe, so it will take a bit of time to make the chicken, and you can prepare that ahead of time.
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Add the chicken pieces into your slow cooker, and toss in the smashed garlic and water.
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Season with a bit of salt and pepper, to taste.
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Cook for about 6 hours on low setting, or until no longer pink in the middle.
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Remove the skin and discard, then shred the chicken meat.
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Add the chicken back into the slow cooker and keep it warm until you are ready to prepare the sandwiches.
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While the chicken is cooking, get your pepper and onions cooking.
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I like to serve my mixture with a bit of a crunch, and not let the onions and peppers get too soft.
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You feel it out, and go with what you like.
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Add the onions, peppers, salt, pepper, butter and minced garlic into a nonstick skillet, and cook on medium heat until you reach your desired texture.
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Set to the side when done.
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About 20 minutes before you want to serve the sandwiches, make the sauce.
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Melt the butter on medium heat in a saucepan.
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Once the butter begins to bubble, but not brown, sprinkle in the flour.
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Then stir with a wooden spoon for about 4 minutes, and continue stirring along the way.
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Once the flour is cooked through, slowly add in the milk and continue to stir to smooth out the ingredients.
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No clumps please.
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Stir in salt and pepper.
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Once the sauce begins to thicken, slowly add pieces of the white cheddar cheese, and continue stirring.
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I know, stirring all the time, right?
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Please.
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Continue stirring in the cheese, slowly, and not overcrowding the pan.
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I think you get a better cheese sauce if you slowly add it, rather than being impatient and tossing all of the cheese in at once.
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Once all of the cheese is melted, and the sauce is smooth, get excited.
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Its time to build.
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Preheat your oven to 350 F. Get a sheet of aluminum foil, large enough to wrap your sandwich, and lay it down on your work surface.
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Take your sliced bread and load it with the shredded chicken.
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Take a big pile of the pepper and onion mixture and fold it into the sandwich.
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Ladle or spoon in the cheese mixture.
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Clamp the two sides of the bun together, then roll it up in the aluminum foil.
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Repeat with remaining sandwiches.
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Place the foiled chicken cheese steak sandwiches on a pan and put it in the oven for 15 minutes.
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Then remove them from the oven, unfold and plate.
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Talk about a cheese steak!
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The chicken is ultra tender, and then you get some killer homemade bread along with a cheese sauce you made, with the texture of the crunchy pepper and onions!
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Need I say more?
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Forget Philly, you go this.
