Posted March 15, 2019 10:32:18 When it comes to making an amazing cheesesteaks, Philly cheesesteakh can’t be beat.

We made a lot of these on the farm, but in a pinch, we can also make them at home and freeze them in the freezer.

The problem with doing this is you’re sacrificing the flavor of your cheesesteaked, but it’s worth it.

You can make these cheesesteakes in any size or shape you like.

And they taste so good!

We used chicken breast in our recipe, but you can make any kind of chicken breast you like if you don’t have a freezer.

And you can do it right at home too.

For the crust, we used melted butter and sugar and topped it with a layer of breadcrumbs and a layer or two of cheese.

You could also use flour or all-purpose flour, but we chose to make these by using whole wheat flour and not using all-fours.

The cheesesteake itself can be frozen for up to a week or frozen for months, if you’re in a hurry.

It can also be made ahead of time and then reheated in the microwave, but that’s really a last resort.

You want to cook them well for them to be as crispy as they are delicious.

The key is to use the right type of crust.

This is one of our favorite cheesesteaking recipes.

We use whole wheat crust, but other types of breads are good too.

We like to use a mix of whole wheat breadcrumb dough and flours to create our cheesesteaky crust.

They are also delicious frozen, but they won’t melt in the oven.

And then, once they’re frozen, they will stay in the refrigerator.

Make them ahead of your holiday dinner or brunch!

Recipe: Cheese Stuffed Chicken Cheesesteaks Author: Rachel Smith Ingredients 1 pound chicken breasts, cut into 1/4-inch cubes