Move over beef! Grab your ingredients and get ready for the easiest, tastiest, and downright best Blackstone Chicken Philly Cheesesteaks around!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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!
What you’ll love about Blackstone Chicken Philly Cheesesteaks
- They cook up quickly and easily on your outdoor griddle!
- Customize them however you like!
- Make enough for a crowd, or just to feed the family.
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
- 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 as per the manufacturer’s instructions. You want it to be set to medium-high or about 450-F on the surface.
- Thinly slice the chicken and toss it with the paprika, onion powder, garlic powder, half of the salt, and pepper. Let the chicken hang out while you get the veggies started.
- Heat some oil on an area of the griddle and add the sliced onions.
- Add some oil to another spot and saute the mushrooms.
- Combine the onions and mushrooms when the onions are translucent, then add the bell peppers and cook until the peppers are softened but not mush. Season with the remaining salt.
- Meanwhile, heat more oil on another spot on the griddle and cook the chicken, flipping it over every 2-3 minutes until thoroughly cooked.
- Butter the buns (optional) and lay them cut side down on the griddle to toast.
- Combine the cooked chicken and veggies into 4 portions and top with the provolone cheese slices. Cover with a cooking dome to help the cheese melt.
- Add a hearty portion of chicken to the bottom portion of the bun, then top with the veggies and cheese.
- Serve and enjoy!
Recommended
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.
Step By Step Process
Blackstone Chicken Philly Cheesesteak Sandwich
Equipment
Ingredients
- 4 tablespoon cooking oil
- 2 onions sliced thinly
- 8 ounces mushrooms sliced thinly
- 2 bell peppers sliced thinly
- 1 pound chicken breast sliced thinly
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt divided
- 1/4 teaspoon ground black pepper
- 4 slices provolone cheese optional
- 4 rolls sliced
Instructions
- Preheat your Blackstone Griddle as per the manufacturer's instructions. You want it to be set to medium-high or about 500-F on the surface.
- Thinly slice the chicken and toss it with the paprika, onion powder, garlic powder, half the salt, and pepper. Let the chicken hang out while you get the veggies started.
- Heat some oil on an area of the griddle and add the sliced onions. Saute until softened.
- Add some oil to another spot and saute the mushrooms until cooked.
- Combine the onions and mushrooms when the onions are translucent, then add the bell peppers and cook until the peppers are softened but not mush. Season with the remaining salt.
- Meanwhile, heat more oil on another spot on the griddle and cook the chicken, flipping it over every 2-3 minutes until thoroughly cooked.
- Butter the buns (optional) and lay them cut side down on the griddle to toast.
- Combine the chicken and veggies into 4 portions and top with a slice of Provolone cheese. Cover with a cooking dome to help the cheese melt (optional).
- Serve and enjoy!
Notes
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!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Delicious and Easy Recipes?
I’m still coveting your Blackstone, but I made these in my big cast iron skillet, which is the next best thing. Jenn, we actually prefer these chicken Philly steaks to beef. They’re so good! Thanks for sharing your recipe!
These came out just like the “street meat” I remember from late nights… only better! So comforting and lots of flavor
This was perfect. Adding to my monthly rotation. So flavorful and delicious.
This was a hit all around. My kids aren’t always into meat, but they loved these chicken philly cheesesteaks.