Blackstone Chicken Philly Cheesesteaks

Move over beef! Grab your ingredients and get ready for the easiest, tastiest, and downright best Blackstone Chicken Philly Cheesesteaks around!

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Piled high with tender chicken and plenty of onions, peppers, and mushrooms, the melty cheese puts the finishing touch on these amazing Blackstone Chicken Philly Cheesesteaks!

So easy to make, you can make all the meat and veggies and toast the buns right on your Blackstone! Plus, you can make enough for a crowd or just fix enough for dinner for the family. Who doesn’t love a Philly cheesesteak sandwich? And this tasty twist on the original can be jazzed up just how you like it with cheese, veggies, and all your favorite sauces.

The best part of this Blackstone griddle recipe is that cleanup is a breeze! And you won’t heat up your kitchen when you make this delicious chicken cheesesteak recipe outside. Ready to feast on flavor? Fire up the Blackstone griddle, and let’s get cooking!

Ingredients

There’s nothing unusual in this recipe, and you probably have all the spices in your pantry. Just grab some chicken and fresh veggies from the store and get cooking!

• Cooking oil – I use avocado oil when cooking on the high heat of the flattop griddle.
• Chicken – I used chicken breast. I cut it off the bone and sliced it thinly.
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper – Season to taste.
• Onions – Good old yellow onions are fine, or use red or sweet onions; sliced.
• Mushrooms – Washed and sliced thinly.
• Bell peppers – Any color will work!
• Provolone cheese – Optional. I like using the slices, but shredded will also work.
• Bakery fresh buns – If you can get authentic Amoroso rolls, great! But any fresh roll will work.

How To Make The Best Blackstone Chicken Philly Cheesesteak

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

Preheat your Blackstone griddle according to the manufacturer’s instructions. Set the heat to medium-high, or about 450°F on the cooking surface, so the chicken and vegetables cook quickly and develop good color.

Thinly slice the chicken and place it in a large bowl. Season it with the paprika, onion powder, garlic powder, half of the salt, and pepper, then toss until evenly coated. Let the chicken sit while you prepare the vegetables so the seasoning has time to absorb into the meat.

Add some oil to one section of the griddle and cook the sliced onions, stirring occasionally until they soften and become translucent.

On another section of the griddle, add more oil and sauté the mushrooms until lightly browned and tender.

Combine the onions and mushrooms, then add the bell peppers. Continue cooking until the peppers are softened but still have a little bite. Season the vegetables with the remaining salt. A pair of long griddle spatulas makes tossing and mixing everything together much easier.

Meanwhile, heat additional oil on another section of the griddle and add the chicken. Cook the chicken, flipping and chopping it every 2 to 3 minutes, until fully cooked and lightly browned.

Butter the buns if desired, then place them cut-side down on the griddle until lightly toasted and golden.

Divide the cooked chicken and vegetables into 4 portions on the griddle. Top each portion with provolone cheese slices, then cover with a cooking dome or melting dome to help the cheese melt evenly.

Place a generous portion of chicken onto the bottom half of each toasted bun, then top with the vegetables and melted cheese.

Serve hot and enjoy!

Variations

You can jazz up this Blackstone Chicken Philly Cheesesteaks recipe in a number of ways. Here are some suggestions:

• Switch up the veggies with sauteed zucchini, eggplant, asparagus, and more.
• Want it saucy? Try your Philly cheesesteak with this spicy garlic aioli, or use a schmear of your favorite mayonnaise.
• Like it spicy? Add 1/2 teaspoon of chipotle powder or cayenne powder to the chicken spices, and add a splash of your favorite hot sauce before eating.
• Try the chicken Philly cheesesteaks with caramelized onions instead of fried onions.

Chef Jenn’s Tips

• Save some cooking time by prepping the meat and veggies ahead of time. They’ll keep tightly wrapped in the fridge for up to 2 days before cooking (if your chicken is fresh).
• To get super thin slices of chicken, pop the chicken into the freezer for 20-30 minutes before slicing.
• Blackstone Philly cheesesteaks cook quickly, so make sure you have everything prepped and ready to go.
• Cheese is optional – I like provolone, but any easy-melting cheese will work.
• This recipe is super easy to scale up for a crowd. Just double or triple the ingredients!

Make It A Meal

Wondering what to serve with chicken Philly cheesesteaks? I love them with fries, but if you feel like doing a bit more cooking, they’d also go fabulously with:

• A salad topped with Creamy Balsamic Dressing
• Ham Fried Rice
• A bowl of Potato, Bacon, and Cheddar Soup
• And for dessert, Oatmeal Raisin Cookies.

Storage

Once the sandwiches have been assembled, they won’t keep fresh for long because the buns will get soggy. For best results, package leftover buns and fillings separately. Store any leftover chicken and veggies in an airtight container in the fridge for 2-3 days. Consider freezing the leftover buns to keep them super fresh.