Blackstone Chicken Philly Cheesesteak is the ultimate party sandwich. Thinly sliced chicken is seared on a Blackstone griddle with bell peppers, onions, and simple seasonings, then piled into toasted hoagie rolls with melty provolone for a delicious twist on the classic Philly cheesesteak.
This Blackstone chicken Philly cheesesteak begins by cooking thinly sliced chicken on a hot griddle, then sautéing peppers and onions until tender and flavorful. Everything comes together quickly for a hearty sandwich that’s perfect for gatherings or a simple weeknight meal.
We use our Blackstone for many recipes, from smash burgers and shrimp to fried rice and crispy bacon. The griddle cooks evenly and gives a nice char and sear that elevates simple ingredients.
Why we love this chicken Philly cheesesteak
- Simple ingredients – most items are pantry staples, so you can make this quickly without a special shopping trip.
- Crowd-pleasing – it’s a filling, satisfying sandwich that’s easy to scale up for parties or family meals.
Ingredients
- 1.5 pounds chicken breasts, thinly sliced against the grain
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 tbsp avocado oil (or vegetable/canola oil)
- 1 tbsp butter
Scroll to the recipe card below for a printable ingredient list and measurements.
Variation ideas
- Low-carb option – skip the roll and serve the chicken and veggies over a salad or wrapped in lettuce.
- Swap the meat – use thinly sliced steak or prime rib for a more traditional Philly cheesesteak.
- Extra veggies – add mushrooms, jalapeños, or sliced tomatoes for more color and flavor.
How to make Blackstone Chicken Philly Cheesesteak
Step 1 – Preheat the griddle: Heat the Blackstone over medium-high heat (about 400°F).
Step 2 – Add fat: Place 1 tablespoon avocado oil and 1 tablespoon butter on the griddle and spread so the butter melts.
Step 3 – Cook the vegetables: Add the sliced green and red bell peppers and the sliced onion. Toss to coat in the oil and butter, then sauté 3–5 minutes until tender to your liking.
Step 4 – Move vegetables: Shift the peppers and onions to a cooler area of the griddle or remove and set aside so they don’t overcook.
Step 5 – Toast the rolls: Place the hoagie rolls face down on a cooler part of the griddle to toast lightly. Watch closely to avoid burning.
Step 6 – Cook the chicken: Add the thinly sliced chicken to the center of the griddle and spread into a thin layer. Season with Italian seasoning, salt, and pepper.
Step 7 – Sear and chop: Let the chicken sear 3–5 minutes until juices appear, then flip and chop the chicken with a spatula into bite-sized pieces. Cook another 2–3 minutes until done.
Step 8 – Assemble: Divide the cooked chicken into four portions on the griddle, top each portion with the pepper and onion mixture, then immediately place two slices of provolone on each pile. Let the cheese melt for 1–2 minutes.
Step 9 – Serve: Use a spatula to scoop each cheesy chicken pile into a toasted hoagie roll. Serve immediately while warm.
Cooking tips
Slice the chicken evenly so it cooks uniformly. Avocado oil works well on the griddle, but vegetable, canola, or coconut oil are fine substitutes. If desired, use a meat thermometer to verify the chicken reaches a safe internal temperature.
Serving suggestions
This Blackstone Philly cheesesteak pairs well with classic sides such as:
- Homemade French fries
- Easy coleslaw
- Garden salad
How to store leftovers
These sandwiches are best eaten hot, but leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently so the bread doesn’t become tough and the cheese remelts evenly.
More Blackstone griddle recipes
- Blackstone pizza
- Chicken cheesesteak variations
- Philly cheesesteak pasta
- Chicken quesadillas
- Fried rice on the Blackstone
- Grilled shrimp
- Grilled ham and cheese
- Blackstone chopped cheese sandwich
More grilled chicken recipes
- Grilled chicken wraps and salads
- Chicken tacos
- Grilled chicken sandwiches
If you make this Blackstone chicken Philly cheesesteak, we’d love to hear how it turned out—leave a review and share your tweaks.
Blackstone Chicken Philly Cheesesteaks
Ingredients
- 1.5 pounds chicken breasts, thinly sliced against the grain
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 tbsp avocado oil
- 1 tbsp butter
Instructions
- Preheat the Blackstone to medium-high heat (about 400°F).
- Add 1 tbsp avocado oil and 1 tbsp butter to the griddle and spread so the butter melts.
- Add the sliced peppers and onion, toss to coat, and sauté 3–5 minutes until tender.
- Move the vegetables to a cooler area of the griddle or remove and set aside.
- Place hoagie rolls face down on a cooler part of the griddle to toast lightly; watch to avoid burning.
- Add the thinly sliced chicken to the center of the griddle in a thin layer. Season with Italian seasoning, salt, and pepper. Let sear 3–5 minutes.
- Flip and chop the chicken with a spatula into smaller pieces, cooking 2–3 more minutes until cooked through.
- Divide the chicken into four portions, top each with the pepper and onion mixture, and add two slices of provolone to each. Let the cheese melt 1–2 minutes.
- Scoop each portion into a toasted hoagie roll and serve immediately.
Notes
* Avocado oil works well, but vegetable, canola, or coconut oil are good substitutes.
* Best eaten hot, but leftovers keep in an airtight container for 3–4 days.
Nutrition Facts
Calories: 583 kcal • Carbohydrates: 40 g • Protein: 52 g • Fat: 23 g • Saturated Fat: 10 g • Sodium: 1083 mg