Cheesesteak Wins PB Fest

From Mark Fisher at the Dayton Daily News:
A recipe for “Po’ Boy Peanut Butter Chicken Cheesesteak Sandwiches” earned a $25,000 scholarship fund for a 10-year-old Pennsylvania girl.
Orville, Ohio-based J.M. Smucker, the maker of Jif brand peanut butter, sponsored the Seventh Annual “Jif Most Creative Peanut Butter Sandwich Contest,” and Jordyn Boyer, 10, of Lebanon, PA, came out on top with her interesting-sounding chicken cheesesteak recipe, the peanut butter’s maker announced today, March 23.
One of the four runners-up was 11-year-old Morgan (no last name provided) of Batavia, Ohio, east of Cincinnati. Morgan scored a $2,500 scholarship fund with her recipe for “Peanut Butter Fruit Pockets.”
The recipes will be available on Jif’s home page, a Smucker spokeswoman said.
But here’s a sneak peek at the winning recipe which — I’ll say it — undoubtedly tastes better than it sounds:
PO’ BOY PEANUT BUTTER CHICKEN CHEESESTEAK
Sauce mix:
3 Tablespoons Jif Creamy Peanut Butter
1/2 teaspoon Worcestershire sauce
2 teaspoons honey
1 teaspoon honey mustard
1/2 cup water
Chicken mixture:
2 Tablespoons olive oil
1 small onion
1/2 red pepper
1/2 yellow pepper
1/2 apple (any kind)
1/4 cup mozzarella cheese shredded
4 chicken breast slices or any deli lunch meat chicken
Hoagie/sub roll
Cut peppers into strips, cut onions into rings and slice apples in strips. Put into sauce pan with olive oil and cook on medium heat until soft. Cook chicken breast slices and add to the pepper/onion/apple mix. If you are using deli chicken, cut into strips and add it to the pepper/onion/apple mix. The deli chicken is already cooked and just needs to be warmed.
Sauce: In a sauce pan on medium heat, add Jif Creamy Peanut Butter, Worcestershire sauce, honey mustard, honey, and water. Cook until creamy and soft. (Add this mixture in next step).
Add three Tablespoons of peanut butter sauce to the chicken/pepper/apple mix. Stir together. Put the chicken mixture on the roll. Cut the remainder of the apple and place it on a plate with left over peanut butter sauce for dipping.
Serve on hoagie/sub roll and sprinkle with mozzarella cheese.