These Blackstone Chicken Philly Cheesesteaks are loaded with tender chicken, sautéed peppers and onions, and melty provolone cheese piled high on toasted hoagie rolls. They come together in under 30 minutes, making them perfect for busy weeknights, game days, or an easy summer dinner cooked outdoors.
There’s nothing quite like a hot, cheesy Philly sandwich cooked on the Blackstone griddle. For more delicious recipes, check out my Easy Blackstone Griddle Recipes. I have anything from sweet, savory, breakfast, lunch, and dinner!
Why You'll Love This Recipe
- Ready in about 25 minutes
- Made entirely on the Blackstone griddle
- Packed with juicy chicken and vegetables
- Family-friendly and customizable
- Great for feeding a crowd
Ingredients
Serves 4
- 1½ pounds boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon avocado oil
- 2 red bell peppers, sliced
- 1 medium yellow onion, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons butter
How to Make Blackstone Chicken Philly Cheesesteaks
Step 1: Preheat the Blackstone
Heat your Blackstone griddle to medium-high heat (around 375–400°F). Add the oil and allow it to warm.
Step 2: Cook the Vegetables
Add the sliced onions and peppers to one side of the griddle. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Step 3: Cook the Chicken
Season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Add it to the other side of the griddle and cook for 6–8 minutes until fully cooked, chopping into bite-sized pieces as it cooks.
Step 4: Combine Everything
Mix the cooked vegetables with the chicken and divide into four equal portions. Top each portion with two slices of provolone cheese and allow the cheese to melt.
Step 5: Toast the Rolls
Spread butter inside the hoagie rolls and place them cut-side down on the griddle for 1–2 minutes until lightly toasted.
Step 6: Assemble and Serve
Using a spatula, scoop each cheesy chicken mixture into a toasted roll. Serve immediately while hot.
Tips for Success
- Place chicken breasts in the freezer for 20 minutes before slicing to make them easier to cut thinly.
- Use chicken thighs instead of breasts for extra flavor.
- White American cheese or Cooper Sharp cheese are delicious alternatives to provolone.
- Add sliced mushrooms for even more classic cheesesteak flavor.
Variations of Blackstone Chicken Philly Cheesesteaks
Buffalo Chicken Philly
Mix in buffalo sauce and top with ranch dressing.
Mushroom Swiss Chicken Philly
Swap the provolone for Swiss cheese and add sautéed mushrooms.
Low-Carb Version
Skip the rolls and serve the chicken and vegetables over cauliflower rice or in lettuce wraps.
What to Serve with Blackstone Chicken Philly Cheesesteaks
Storage
Store Blackstone Chicken Philly Cheesesteaks if there are any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the Blackstone or in a skillet over medium heat until warmed through.
Frequently Asked Questions
What cheese is best for Blackstone chicken Philly cheesesteaks?
Provolone is the traditional choice, but white American, Cooper Sharp, or mozzarella are excellent options.
Can I make these ahead of time?
Yes! Prepare the chicken and vegetables ahead of time and simply reheat before assembling the sandwiches.
Can I cook these without a Blackstone?
Absolutely. A large cast-iron skillet works beautifully if you don't have a flat-top griddle.
Love Blackstone recipes? Check these out
Blackstone Chicken Philly Cheesesteaks
These Blackstone Chicken Philly Cheesesteaks deliver everything you love about a classic cheesesteak with a lighter twist. Tender chicken, perfectly caramelized peppers and onions, and gooey melted cheese make this sandwich a guaranteed crowd-pleaser that's destined to become a regular in your Blackstone dinner rotation
Ingredients
- 1½ pounds boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon avocado oil
- 2 red bell peppers, sliced
- 1 medium yellow onion, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons butter
Instructions
- Preheat the Blackstone. Heat the griddle to medium-high heat (375–400°F) and add the oil.
- Cook the vegetables. Add the sliced peppers and onions to one side of the griddle.
- Cook for 5–7 minutes, stirring occasionally, until tender and lightly caramelized.
- Cook the chicken. Season the sliced chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Place it on the other side of the griddle and cook for 6–8 minutes, chopping into bite-sized pieces as it cooks, until no longer pink.
- Combine and melt the cheese. Mix the chicken with the peppers and onions. Divide into four portions and top each portion with two slices of provolone cheese. Allow the cheese to melt for 1–2 minutes.
- Toast the rolls. Spread butter inside the hoagie rolls and place them cut-side down on the griddle until lightly toasted.
- Assemble the sandwiches. Using a spatula, transfer each cheesy chicken mixture into a toasted roll and serve immediately.
Notes
Freeze chicken breasts for 15–20 minutes before slicing to make thin strips easier.
White American cheese, mozzarella, or pepper jack can be substituted for provolone.
Add mushrooms or jalapeños for extra flavor.
Leftover chicken mixture can be refrigerated for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 846Total Fat: 37gSaturated Fat: 14gUnsaturated Fat: 23gCholesterol: 215mgSodium: 1382mgCarbohydrates: 50gFiber: 5gSugar: 10gProtein: 77g