Savor the classic flavors of a Philly Cheesesteak with a delicious twist! This Chicken Philly Cheesesteak Sandwich comes together effortlessly with just a handful of ingredients and a skillet or Blackstone griddle. Juicy, tender chicken, melted cheese, and sautéed vegetables create a mouthwatering combination that’s sure to be a hit.
Do you ever crave a delicious gooey cheesesteak sandwich at home? I know I do!
Today, I am showing you how to make my favorite chicken Philly cheesesteak. It is super easy, and you can cook it indoors in a skillet or head outside to your Blackstone griddle.
Either way, it comes together in a flash - It is so easy that it is on my list of what to make for dinner when I don't have a plan!
Looking for a Philly cheesesteak with beef? Don't miss my Blackstone Philly cheesesteak recipe. And if you love serving sandwiches for dinner as much as I do, don't miss my slow cooker French dip sandwich, apple brie sandwich, tri-tip sandwich and air fryer Reuben.
Let's Talk Ingredients
I like using chicken thighs for chicken cheesesteaks, but boneless, skinless breasts work fine too.
For the veggies, I usually go with yellow or white onions and whatever color bell pepper I have on hand. Green peppers add that classic punch, and mushrooms are a great bonus if you like them. If you’re going for a more traditional Philly-style sandwich, you can skip the peppers and mushrooms altogether.
Provolone melts beautifully and gives that rich, slightly tangy flavor, but American cheese works great too if you want it extra gooey. Use sturdy hoagie rolls that can handle all those juicy fillings. I like ones with a crusty outside and soft center, big enough to really pile everything in.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Blackstone Griddle Chicken Philly Cheesesteaks
Remove the chicken and vegetables from the griddle. Reduce heat to medium and place the buns seam-side down until they are warm and lightly toasted.
Form sandwiches by layering some onions, peppers, and cheesy chicken on the buns.
Skillet
Heat a large skillet over medium-high heat and spray well with oil with your favorite high heat oil. (Canola oil, vegetable oil and avocado oil are good options.) Add the onions and peppers to the skillet and cook for about 15 minutes.
Remove from the skillet and cover with foil. Add the chicken to the skillet, cook for 8 minutes or until cooked through. Layer the cheese slices over the chicken and cover the skillet. Cook until the cheese melts.
Lightly toast your buns, or heat them seam side down on the skillet.
Divide the chicken and vegetable mixture between the buns and serve warm. Enjoy!
Tips & Tricks
- To make Italian seasoning at home, combine equal parts dried basil, oregano, rosemary, and thyme.
- If you want a bit of heat in your sandwich, add some red pepper flakes to the chicken seasoning mix.
- If possible, use a Blackstone griddle or skillet that is large enough to fit all of the vegetables and meat at once. If using a skillet, you can use separate skillets for the vegetables and meat if you want to cook them at the same time.
- Feel free to customize the sandwich to your personal preference. Mayo can be added to the bun, and you can add lettuce and tomato to the sandwiches. My kids like ranch dressing on this, so no judgment here for adding your favorite toppings.
30-Minute Chicken Philly Cheesesteak - Blackstone Griddle or Skillet
Ingredients
- 2 ½ pounds boneless skinless chicken thighs cut into strips
- 2 teaspoons Italian seasoning
- 2 teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 2 onions sliced (or 1 large onion)
- 2 bell peppers seeded and sliced
- 8 slices provolone cheese
- 8 hoagie rolls sliced
Instructions
- Place the chicken in a large bowl.
- Add the Italian seasoning, salt, and pepper and toss to combine.
Blackstone Griddle Instructions
- Preheat your Blackstone to medium to medium-high heat. (About 400 degrees.)
- Oil the griddle well.
- Add the onions and peppers to one side and cook for about 8 minutes.
- Add the chicken to the other side. Cook for another 8 minutes or until the chicken is cooked through, lowering the temperature on the vegetables as needed.
- Add the cheese slices to the top of the chicken and cover. Cook until the cheese melts.
- Remove the chicken and vegetables from the griddle.
- Reduce the heat to medium and place the buns seam side down until they are warm and lightly toasted.
- Form sandwiches by layering the vegetables and cheesy chicken on the buns.
Skillet Instructions
- Heat a large skillet over medium high heat. Spray well with oil.
- Add the onions and peppers and cook for about 15 minutes.
- Remove from the skillet and cover with foil.
- Add the chicken to the skillet, and cook for 8 minutes, or until cooked through.
- Layer the cheese slices over the chicken and cover the skillet. Cook until the cheese melts.
- Lightly toast your buns, or heat them seam side down on the skillet.
- Divide the chicken and vegetable mixture between the buns and serve warm.
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