The Philly Cheesesteak is a simple
sandwich to make, as long as you’re making them in a restaurant. To make a
proper one, you need a professional meat slicer, and a very hot flattop grill,
which aren’t things most people have at home.
That’s why I loved this baked
slider method so much. It’s really close in taste and texture, plus, as I
mentioned in the video, the small rolls make me feel like a big man.
I love the combo of provolone and cream
cheese here, but if you’re a Cheese Wiz head, you can easily switch in some
mild orange cheddar, and you’ll swear you’re at Pat’s. Of course, you could
just skip the cream cheese, and actually use Cheese Whiz, but I really hope you
don’t.
Speaking of feeling like a giant, football season is upon
us, and I can’t think of a better sandwich to make for your buddies coming over
to watch the game. Especially if they’re from Philly, and don’t like the
Giants, since you can share my theory with them. Regardless, I really do hope
you give these baked Philly cheesesteak sliders a try soon. Enjoy!
Ingredients for 10 Baked Philly Cheesesteak Sliders:
10 mini sandwich rolls, or crusty not-sweet dinner rolls
1 tablespoon olive oil
1 pound top sirloin steak
salt, freshly ground black pepper, and cayenne to taste
1/2 cup diced onion
1/2 cup sliced, or chopped pickled peppers
1/2 cup soft cream cheese
1 1/2 cups provolone cheese for filling, plus at least 1 cup
more for tops
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Note: Be sure to taste your filling for salt before stuffing
rolls
Baked Parmesan Chicken Strips are easily made by coating chicken tenders in a mix of crushed croutons and fresh Parmesan cheese. This baked chicken strip recipe is simple, delicious and a family favorite!
Baked Parmesan Chicken Strips are very frequently requested by my kids – even the really picky ones! They all love chicken strips, and although the traditional fried variety are super tasty, I don’t love the frying process! My kids don’t even seem to notice that these are a little bit healthier because they have so much flavor and they are still crispy on the outside too.
One of the things that makes this recipe so unique is the use of croutons in the chicken coating. Most chicken strip recipes use flour, but using croutons helps to make the coating crispier and packed with tons of flavor because of the seasoning in the croutons. The parmesan cheese in the coating also adds a lot of flavor as well.
Need more appetizer recipes? You’ve got to try these:
Ingredients in Baked Chicken Strips
1 1 /2 cups seasoned croutons
1/3 cup fresh Parmesan cheese (grated)
1 tsp dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbsp water
1 lb chicken tenders
2-3 cups milk (enough to cover the chicken)
How to make Baked Chicken Strips
About 30-60 minutes before making the chicken strips, place the chicken tenders in a shallow pan or bowl. Pour enough milk over the chicken tenders, just enough to completely cover them. Put the dish in the refrigerator. Soaking the chicken tenders in milk results in moist, juicy chicken strips – just make sure not to soak them longer than an hour.
Preheat oven to 450°.
Place the croutons, parmesan cheese, parsley and garlic salt in a blender and blend until fine crumbs form.
In a small bowl, mix the egg whites and water together.
Dip the chicken tenders into the egg white mixture, making sure to coat all sides. Then dip the chicken into the bread crumb mixture and coat evenly.
Place the coated chicken on a greased baking sheet or in a glass 9X13 pan. Bake 14 to 16 minutes or until chicken has an internal temperature of 165°.
Baked Parmesan Chicken Strips
Baked Parmesan Chicken Strips are easily made by coating chicken tenders in a mix of crushed croutons and fresh Parmesan cheese. This baked chicken strip recipe is simple, delicious and a family favorite!
Print Pin Rate
Course: chicken
Cuisine: American
Prep Time: 30minutes
Cook Time: 15minutes
Servings: 4
Ingredients
1 1 /2cupsseasoned croutons
1/3cupfresh Parmesan cheesegrated
1tspdried parsley
1/4tspgarlic salt
2egg whites
1Tbspwater
1lbchicken tenders
2-3cupsmilkenough to cover the chicken
Instructions
About 30-60 minutes before making the chicken strips, place the chicken tenders in a shallow pan or bowl. Pour enough milk over the chicken tenders, just enough to completely cover them. Put the dish in the refrigerator. Soaking the chicken tenders in milk results in moist, juicy chicken strips – just make sure not to soak them longer than an hour.
Preheat oven to 450°.
Place the croutons, parmesan cheese, parsley and garlic salt in a blender and blend until fine crumbs form.
In a small bowl, mix the egg whites and water together.
Dip the chicken tenders into the egg white mixture, making sure to coat all sides. Then dip the chicken into the bread crumb mixture and coat evenly.
Place the coated chicken on a greased baking sheet or in a glass 9X13 pan. Bake 14 to 16 minutes or until chicken has an internal temperature of 165°.
Can you use chicken breasts to make chicken strips?
Using chicken tenders is the easiest way to make baked chicken strips because you don’t have to cut them up – they are already the perfect size!
If you don’t have chicken tenders on hand, you can use chicken breasts, you’ll just have to cut them into smaller strips.
To get a more tender strip, you need to cut against the grain of the chicken.Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. You can cut the strips to whatever size you’d like, just make sure to cut against the grain!
How to tell when chicken is completely cooked
The best way to cook chicken completely is to use a meat thermometer. For years, I just kinda guessed when my meat was cooked through and I wasn’t always right. I finally got a meat thermometer and now my meat is cooked perfectly every single time! Chicken needs to be cooked to a temperature of 165°F and as soon as it reaches that temperature, your chicken is ready.
What to dip chicken strips in?
We like to dip chicken strips in ranch dressing, but you can use ketchup or barbecue sauce or fry sauce or anything else that you like to dip your chicken in!
Baked Parmesan Chicken Strips are coated in a simple four ingredient breading made of croutons with fresh Parmesan cheese. These baked chicken strips are crispy on the outside and juicy on the inside.
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These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published May 30, 2015. Update with expanded information and options along with refreshed photos.
I wanted something using what I always have on hand but tasty… it had to be taste and simple. And a little special.
Baked Parmesan Potato Wedges has some garlic kick. It’s the perfect side dish for almost any everyday meal but will kick it up a bit for that special meal.
We all need and want easy side dishes that are reasonably healthy. While I won’t claim this as a health food, there are a lot worse choices.
My Rating
Very very nice. Four only because it is not the main dish.
Pro Tips: Recipe Notes for Baked Parmesan Potato Wedges
So preheat the oven to a reasonable temperature. Clean and slice a potato. Rinse to remove starches that will improve crispness. A little seasoning and a good dusting of Parmesan cheese and you have tasty, crunchy goodness.
The Parmesan Cheese
This recipe requires a good quality Parmesan cheese if you want good taste. And that is why were are doing this. Do not use the green box or cheap bagged Parmesan.
The Potatoes
There are many varieties of potatoes, and they all cook approximate the same. Russets have thicker skin, and more starch so is an excellent choice here.
If you want these crispy (you do), then you need to rinse them after cutting and pat dry.
A potato is 210 degrees internally when done. Cook’s Illustrated recommends 205 to 212. Potatoes are very forgiving, so a little over is better than under. To me, 200 is usually ok, but 190 is not done
This time I did two potatoes that makes 4 servings of 3 large wedges each. These are very filling, so that is the right serving size.
So the pictures are for serving for 4. BUT the recipe is for 2 servings.
Other Potato Recipes You May Enjoy
Twice Baked Potatoes
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Healthier Mashed Potatoes
Crispy Smashed Potatoes
NOTICE: Images are for four serving. But all discussion is for two servings.
Preheat oven to 350 degrees convection or 375 conventional oven.
Wash one medium Russet potato and scrub well. Cut into six equal wedges, give them a nice rinse under running water and pat dry with a paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato.
NOTICE: Images are for four serving. But all discussion is for two servings.
Place the potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
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Baked Parmesan Potato Wedges
These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
Prep Time10mins
Cook Time30mins
Total Time40mins
Author: Dan Mikesell AKA DrDan
Course : Potato
Cuisine : American
Keyword : Parmesan Potato, Potato Wedges
Servings/Adjust Amount: 2
2
Ingredients
1russet potato – medium
1teaspoonolive oil
Salt, pepper, and garlic powder to taste – I prefer my 7:2:2 seasoning
2tablespoonsParmesan cheese – fresh grated
Instructions
Preheat oven to 350 degrees convection or 375 conventional oven.
Wash one medium Russet potato and scrub well.
Cut into six equal wedges, give them a nice rinse under running water and pat dry with paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato
Place potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
Recipe Notes
Pro Tips:
Three slices (1/2 of a potato) was just the right size for a serving.
The pictures are for serving for four servings, but all instructions are for two servings.
You can match this to something else you are cooking fairly easily. The oven temperature can be varied quite a bit, just adjust the cooking but check the final internal temperature.
Be sure to rinse after cutting and pat dry if you want them crispy.
Use a good quality Parmesan cheese. If you use cheap cheese, there will not be much Parmesan taste.
I like to “pack” the Parmesan on the wedges some.
A “done” potato is 200-210 degrees internal temperature generally, but 190 is too low.
Should be good refrigerated for 3-4 days and frozen for 3-4 months.
Nutrition Facts
Baked Parmesan Potato Wedges
Amount Per Serving
Calories 103Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 5mg2%
Sodium 673mg28%
Potassium 318mg9%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 19mg23%
Calcium 80mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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