There’s something about a hot sandwich straight off the grill that hits the spot every time.
These Blackstone Chicken Cheesesteaks are loaded with thinly sliced chicken, tender peppers and onions, and melted provolone—all tucked into toasted hoagie rolls.
Whether you’re cooking outdoors for a crowd or whipping up a quick weeknight dinner, this cheesy, savory sandwich always delivers.
Why You’ll Love This Recipe
Quick-cooking – Thin-sliced chicken and veggies cook fast on the griddle.
Big flavors – Italian seasoning, butter, and provolone bring bold, melty goodness.
Perfect for sharing – Makes four hearty sandwiches that please any crowd.
Griddle magic – Cooking everything on the Blackstone adds unbeatable flavor.
Weeknight win – Ready in under 30 minutes with minimal prep.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Thinly sliced against the grain for tender bites that cook quickly.
Green & red bell peppers – A colorful, sweet contrast to the savory chicken.
White onion – Adds classic cheesesteak flavor and softens beautifully on the griddle.
Italian seasoning – A simple blend that ties everything together.
Salt & pepper – Essential seasoning to bring out all the flavors.
Provolone cheese – Melts into a creamy layer over the hot chicken and veggies.
Hoagie rolls – Sturdy, soft rolls perfect for holding all that cheesy filling.
Avocado oil & butter – Help the veggies caramelize and keep everything juicy.
Pro Tips Before You Start
Slice everything ahead – Prep the chicken, peppers, and onions before heating the grill.
Use a hot griddle – Aim for around 400°F for great sear and flavor.
Don’t overcrowd – Give the ingredients space so they caramelize, not steam.
Chop the chicken – Use your spatula to break it into small pieces for that classic cheesesteak texture.
Serve immediately – These are best hot off the grill while the cheese is gooey.
How to Make Blackstone Chicken Cheesesteaks
Step 1: Preheat the Griddle
Heat your Blackstone grill to medium-high, about 400°F.
Step 2: Melt the Butter
Add 1 Tbsp avocado oil and 1 Tbsp butter to the center of the grill and spread it around.
Step 3: Cook the Vegetables
Place sliced green and red bell peppers and sliced white onion on the griddle.
Toss to coat in the butter and oil.
Sauté for 3–5 minutes until softened to your liking.
Step 4: Move the Veggies Aside
Shift the peppers and onions to a cooler zone on the grill or remove them temporarily.
Step 5: Toast the Rolls
Place your hoagie rolls, cut side down, on the cooler side of the grill.
Toast lightly—watch closely so they don’t burn.
Step 6: Sear the Chicken
Spread the thinly sliced chicken breasts onto the hot center of the griddle.
Season with 1 tsp Italian seasoning, ½ tsp salt, and ½ tsp pepper.
Let the chicken sear for 3–5 minutes until juices appear.
Step 7: Chop and Finish Cooking
Flip the chicken and chop into smaller pieces with your spatula.
Cook for 2–3 more minutes until fully cooked through.
Step 8: Build the Cheesesteaks on the Grill
Divide the chicken into 4 equal piles.
Top each with a scoop of the cooked peppers and onions, then place 2 slices of provolone cheese on top of each pile.
Let it melt for 1–2 minutes.
Step 9: Serve Hot
Use your spatula to lift each cheesy pile and place onto a toasted hoagie roll.
Serve immediately and enjoy the melty, juicy goodness.
What to Serve It With
Crispy fries – Classic cheesesteak side, baked or air-fried.
Potato chips – Easy and crunchy, perfect for picnics.
Pickles – Add a little bite to balance the richness.
Coleslaw – Creamy or vinegar-based slaw makes a refreshing contrast.
Fresh salad – Lighten up your plate with greens on the side.
Variations / Substitutions
Make it spicy – Add sliced jalapeños or crushed red pepper flakes.
Swap the cheese – Try mozzarella, cheddar, or pepper jack.
Use mushrooms – Add sliced mushrooms for an earthy boost.
Go low-carb – Serve the cheesy chicken mixture in lettuce wraps.
Add sauce – Spread garlic aioli or hot sauce on the rolls before filling.
Storage & Leftovers
Refrigerator – Store leftover chicken and veggies in an airtight container for up to 3 days.
Reheat – Warm on a skillet or griddle until hot, then reassemble with fresh rolls and cheese.
Freezing not recommended – The cooked peppers and chicken can become watery when thawed.
Make ahead tip – Prep and slice everything in advance so you’re ready to cook and serve in minutes.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs are juicy and flavorful—just slice them thin.
What if I don’t have a Blackstone griddle?
You can make this in a large skillet or stovetop griddle pan.
Is provolone cheese a must?
It’s classic for cheesesteaks, but you can swap in mozzarella or even American cheese.
Can I meal prep this?
Definitely—cook the chicken and veggies ahead and store them in the fridge. Just reheat and serve.
How do I keep the rolls from getting soggy?
Lightly toast them on the griddle to create a barrier against the juicy filling.
What other toppings can I add?
Try sautéed mushrooms, banana peppers, or a spicy mayo for extra flair.
Final Thoughts
These Blackstone chicken cheesesteaks are a quick, crowd-pleasing meal that never fails.
The mix of tender chicken, melty cheese, and griddled veggies piled into toasty hoagie rolls is pure comfort food.
It’s one of my favorite ways to use the Blackstone—and once you try it, I promise it’ll become a go-to in your rotation too.
