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Griddle Chicken Cheesesteak with Peppers, Onions & Melted Cheese
This loaded chicken cheesesteak is built on a hot flat-top griddle with bite-size seasoned chicken, sautéed onions, red and green peppers, plenty of melted cheese, and toasted hoagie rolls. The method below is recreated from the cooking video and standardized into an easy home recipe you can follow.
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What Makes This Chicken Cheesesteak So Good?
The biggest advantage of a griddle is surface area. The chicken can brown instead of steaming, while the peppers and onions cook beside it. Once everything is tender and caramelized, the fillings are mixed together and covered with cheese so it melts directly into the hot chicken and vegetables.
The video also shows a bold Creole-style seasoning being added to the chicken. That gives the filling a savory, peppery kick that works especially well with sweet onions, bell peppers and creamy melted cheese.
Ingredients
These amounts make four generously filled sandwiches. The video does not display exact measurements, so the quantities below are practical recipe measurements based on the visible ingredients and cooking method.
- 2 pounds boneless, skinless chicken thighs or chicken breasts, cut into small bite-size pieces
- 1 tablespoon olive oil, plus more for the griddle
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning or oregano
- 1/2 teaspoon freshly ground black pepper
- 1 to 1 1/2 teaspoons Tony Chachere’s Bold Creole Seasoning, or to taste
- 1 medium yellow or white onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 slices provolone, white American cheese, or your favorite melting cheese
- 4 hoagie or sub rolls
- 2 tablespoons butter for toasting the rolls
- Optional: mayonnaise, hot sauce, banana peppers, mushrooms, or extra cheese for serving
Recommended Amazon Tools
These are useful for this style of griddle cooking. The product images below are served from Amazon’s own media domain, and the buttons use the Amazon Associates tag vanelsylves09-20.
Blackstone Extra Long Griddle Spatulas
A pair of long stainless-steel spatulas makes it easier to chop, turn, combine and portion the chicken and vegetables on a flat-top griddle.
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TempPro TP19H Instant-Read Thermometer
An instant-read thermometer is useful for checking the thickest chicken pieces so you know they have reached a safe internal temperature.
Check on AmazonHow to Make Griddle Chicken Cheesesteaks
1. Dice the chicken
Trim the chicken and cut it into small pieces, roughly 1/2 to 3/4 inch. Keeping the pieces similar in size helps them brown and finish cooking at the same time.
2. Season generously
Place the chicken in a bowl. Add olive oil, smoked paprika, garlic powder, onion powder, dried herbs, black pepper and Creole seasoning. Toss until every piece is evenly coated. If your Creole seasoning is salty, wait until the end before adding any extra salt.
3. Prepare the vegetables
Dice the onion and both bell peppers into small pieces. Smaller pieces blend into the chicken better and fit neatly inside the rolls.
4. Sauté the peppers and onions
Preheat the griddle over medium to medium-high heat. Add a thin coating of oil, then add the diced vegetables. Cook for about 5 to 7 minutes, tossing often, until softened with lightly browned edges. Move them to a cooler side of the griddle while the chicken cooks.
5. Cook the seasoned chicken
Add the chicken in a single layer over a hot section of the griddle. Leave it undisturbed briefly so the first side can brown, then flip and stir with the spatulas. Cook for roughly 7 to 9 minutes, depending on the size of the pieces.
Chicken should reach 165°F (74°C) at the thickest pieces before serving.
6. Combine chicken and vegetables
Once the chicken is cooked through, move the peppers and onions back into the chicken. Toss and chop the mixture together with the spatulas so every sandwich gets a balanced mix.
7. Add the cheese
Divide the filling into four sandwich-size piles. Lay cheese over each pile and allow it to melt. For faster melting, cover the piles briefly with a griddle dome or metal bowl. You can add a small splash of water beside the food before covering to create steam.
8. Toast and fill the rolls
Split the hoagie rolls without cutting completely through. Butter the cut sides and place them face-down on a clean part of the griddle for 1 to 2 minutes, just until golden. Scoop one cheesy chicken pile into each toasted roll and serve immediately.
Griddle Chicken Cheesesteak Recipe Card
Loaded Chicken Cheesesteaks
Yield: 4 sandwiches | Prep: 15 minutes | Cook: 18 minutes
Ingredients
- 2 lb diced boneless chicken
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 1/2 tsp black pepper
- 1–1 1/2 tsp Creole seasoning
- 1 diced onion
- 1 diced green bell pepper
- 1 diced red bell pepper
- 8 slices melting cheese
- 4 hoagie rolls
- 2 tbsp butter
Instructions
- Cut chicken into bite-size pieces and season with oil, paprika, garlic, onion powder, herbs, pepper and Creole seasoning.
- Heat the griddle over medium to medium-high heat and lightly oil the surface.
- Cook onion and peppers for 5–7 minutes; move to a cooler side.
- Cook chicken in a single layer for 7–9 minutes, stirring and turning until browned and cooked through.
- Confirm chicken reaches 165°F (74°C).
- Mix chicken with the cooked peppers and onions.
- Divide into four piles, top with cheese and melt.
- Butter and toast the rolls, then fill with the cheesy chicken mixture.
Can You Make This Without an Outdoor Griddle?
Yes. Use a large cast-iron skillet, carbon-steel skillet or heavy stainless-steel pan. Work in batches if necessary. The important part is leaving enough open pan surface for the chicken to brown. If the skillet is overcrowded, liquid collects and the chicken steams.
Chicken Thighs vs. Chicken Breast
Chicken thighs are more forgiving and stay juicy during high-heat griddle cooking. Chicken breast is leaner and also works well, but watch it closely so it does not dry out. Whichever you choose, cut the pieces evenly and use a thermometer rather than relying only on appearance.
Best Cheese for Chicken Cheesesteaks
Provolone gives the sandwich a classic mild, slightly tangy flavor. White American cheese melts especially smoothly and coats the filling. Mozzarella is stretchy and mild, while pepper jack adds extra heat. You can also combine two cheeses.
Variations
- Spicy: Add sliced jalapeños, hot sauce or crushed red pepper.
- Mushroom: Sauté sliced mushrooms with the onions and peppers.
- Garlic butter: Mix minced garlic into the butter before toasting the rolls.
- Extra creamy: Spread a thin layer of mayonnaise or garlic aioli inside the toasted rolls.
- Low-carb: Skip the roll and serve the chicken, peppers and cheese in lettuce wraps or over a salad.
What to Serve With It
These sandwiches are filling on their own, but they also work well with French fries, potato wedges, coleslaw, pasta salad, pickles, grilled corn or a simple green salad. For a casual outdoor meal, cook the side dish on the griddle while the cheesesteak filling rests on the cooler zone.
Storage and Reheating
| Method | Recommendation |
|---|---|
| Refrigerator | Store the cooked chicken-and-vegetable filling in an airtight container for up to 3–4 days. Keep rolls separate. |
| Freezer | Freeze the cooked filling without the bread for up to about 2 months for best quality. |
| Griddle or skillet | Reheat over medium heat with a teaspoon of water, then add fresh cheese before serving. |
| Microwave | Heat the filling in short intervals until steaming hot, then place inside a freshly toasted roll. |
Frequently Asked Questions
What temperature should chicken reach?
Cook chicken to an internal temperature of 165°F (74°C), measured in the thickest pieces.
Can I prepare the chicken ahead of time?
Yes. Dice and season it, cover it tightly, and refrigerate until you are ready to cook. For food safety, keep raw chicken cold and use it promptly.
Why is my chicken watery on the griddle?
The most common causes are overcrowding, a griddle that is not fully preheated, or adding too much liquid. Cook in batches if your cooking surface is small.
Do I have to use Creole seasoning?
No. It is visible in the original video and gives the recipe its bold flavor, but you can substitute Cajun seasoning, seasoned salt, or your preferred chicken seasoning blend.
What kind of roll works best?
Choose a sturdy hoagie, sub or Italian roll that is soft inside but strong enough to hold juicy chicken and melted cheese. Toasting the inside helps prevent sogginess.
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