QUICK Chicken Cheesesteak | Cook Eat Repeat | Blackstone Griddles

provolone cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: American cheese

Low-fat mozzarella reduces calories while maintaining meltiness.

Start with chicken cutlets, which are chicken breasts cut thin.

Season chicken cutlets with salt, black pepper, and cheesesteak seasoning.

Heat olive oil on a 36-inch griddle over medium heat.

Add the seasoned chicken cutlets to the griddle and cook until browned.

While the chicken cooks, prepare the vegetables: cut the tops and bottoms off the bell pepper, slice down the side, and remove the pith.

Julienne the bell pepper and slice the onion and mushrooms.

Add more olive oil to the griddle, then add the sliced vegetables.

Season the vegetables with salt, black pepper, and cheesesteak seasoning.

Cook the vegetables until they are tender and combined with the chicken.

Combine the chicken and vegetables on the griddle, ensuring they are mixed well.

Add ranch dressing and buffalo sauce to the mixture and stir to combine.

Place the mixture into Martin's potato rolls, creating sandwiches.

Cover the sandwiches with a dome and add a little water to steam the cheese and bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens