This Chicken Philly sandwich is made just like a cheese steak, but with thinly sliced chicken breast instead of ribeye steak. Make a quick homemade onion petal sauce for a tender and juicy Chicken Philly cheese steak sandwich that is loaded with flavor!
We eat a lot of beef.
Between smash burgers, cheese steaks, and steak fajitas, it seems that red meat is in abundance when you talk about griddle recipes. So every now and then, we like to throw down some chicken breasts on the griddle.
And if that chicken happens to be prepared exactly like a traditional cheese steak, then even better!
If you can make a regular cheese steak, then you can definitely make this easy Chicken Philly on the griddle also. Add in your favorite sliced cheese and mix up a quick sandwich spread that’s similar to the dip that you get with fried onion petals, and you’ve got the makings of a fantastic griddle chicken sandwich!
And dare I say, the wife and I actually liked this Chicken Philly sandwich better than a traditional ribeye cheese steak! Here’s how to make it:
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Ingredients for the Chicken Sandwich
The ingredients for this chicken cheese steak sandwich are very similar to the traditional steak version. Here’s what you need to make the best Chicken Philly and a homemade onion petal sauce that pairs perfectly with the sandwich:
For the Chicken Philly Sandwich
- boneless skinless chicken breasts – You can also substitute boneless skinless chicken thighs if you wish.
- bell peppers
- onion
- loaf bread or hoagie rolls of your choice
- mini sweet cherry peppers – I LOVE these jarred sweet peppers for sandwiches like this Italian Cheese Steak.
- sliced cheese of your choice – I used a combination of pepper jack and smoked gouda.
- all-purpose seasoning of your choice (or salt, pepper, and garlic powder) – I used a blend of my favorite all purpose Greek seasoning and black pepper… But don’t let the word “Greek” fool you – This is an awesome all-purpose seasoning!
For the Homemade Onion Petal Sauce
This slightly spicy sauce is similar to the sauces that you get with a deep fried onion blossom appetizer. It pairs perfectly with the chicken, peppers, and onions, and it adds just the right amount of spice and flavor to the sandwich. Here’s what’s in it:
- mayonnaise
- siracha – If you want your sauce to be a little less spicy, you can reduce the amount of siracha in the recipe below.
- minced garlic – I prefer to use the squeeze bottle of garlic because it’s super convenient – This is an ingredient that I ALWAYS have in the fridge.
- Worcestershire sauce
- prepared horseradish – Or you can substitute a creamy-style horseradish.
- sugar
- black pepper to taste
How to Make a Chicken Philly on the Griddle
Here’s how to make your new favorite griddle Chicken sandwich in about 15 minutes flat:
Step 1: Prep your sandwich ingredients.
While your griddle is heating up, start by prepping all of the ingredients for your Chicken Philly sandwich.
If you’re familiar with griddle cooking, then you know that most outdoor griddles get very hot so the pace of meal preparation and the cooking times go very quickly. So it’s important to have all of your ingredients prepped and ready to go before you start adding anything to the griddle top.
Start by mixing up the sauce so that the flavors have a chance to marry together. Just combine all of the onion petal sauce ingredients in a small bowl and mix together well. Your sauce should look something like this… like it belongs on a plate with a Bloomin’ Onion:
Then, slice up your bell peppers, onions, and chicken breasts into thin strips.
To make slicing the proteins for cheese steak even easier, I suggest placing the meat on a plate in the freezer to firm up for about 30 minutes. This trick also works well with slicing ribeye for a traditional cheese steak sandwich.
Then, make sure that you’re slicing the chicken against the grain, even though the strips may be smaller than what you’re used to. Your sliced chicken breast should look something like this:
Step 2: Cook the peppers, onions, and chicken breast strips on the griddle.
When all of your ingredients are prepped and your griddle is hot (about 350-400 degrees F), start sautéing the sliced onions and bell peppers. Season the vegetables with your favorite all purpose seasoning or just salt and pepper, and move them off to the side of the griddle to continue to cook:
While the peppers and onions are cooking, add the thinly sliced chicken breast to a large bowl and sprinkle with seasoning. I used a mixture of Cavendar’s All Purpose Greek seasoning, garlic powder, and salt and pepper. *NOTE – I suggest seasoning the raw chicken before it goes on the griddle, so that you can stir it around well and your chicken doesn’t overcook as it’s sitting on the griddle.
Then, just add the chicken to the griddle in a thin layer so that it can cook evenly, and sauté it until just cooked through.
When the chicken is done, you can transfer it to a plate while you wait for the vegetables to be done to your liking.
Step 3: Portion the cooked vegetables and chicken into piles and top with cheese.
When the chicken is fully cooked and the vegetables are tender to your liking, it’s time to start assembling the Chicken Philly sandwiches on the griddle.
Just like you would for a regular cheese steak sandwich, portion out the meat, peppers, and onions into individual serving “piles” that are about the length of your sandwich bread. Then, top each pile with sliced cheese like this:
Allow the cheese to melt for 2-3 minutes. If needed, you can also add a squirt of water near the cheese steak piles to create steam and then cover with a melting dome to help speed up the melting process. *You can see my favorite melting dome and other must-have griddle accessories here!
When the cheese is melted, top with some of the chopped sweet cherry peppers like this:
While the cheese is melting, you can also go ahead and toast your bread cut side down on the griddle.
The twin French bread that I used was pretty soft, so I did a “dry toast” without adding any butter to the bread. I didn’t want the bread to get too moist and fall apart when I made the sandwich.
Step 4: Serve the Chicken Philly sandwiches with the homemade sauce.
You’re in the home stretch, and you’ll be enjoying your Chicken Philly cheese steak sandwich in no time!
Next, spread some of the homemade onion petal sauce on the toasted bread. Then flip the bread upside down on top of the chicken cheese steak piles like this:
The bread acts as a “dome” and helps to trap the rising moisture from the meat and cheese below it. The result is a perfectly messy, tender and juicy sandwich that will have you reaching for the napkins!
Then, just use your griddle spatula to transfer all of that chicken goodness to your bread and the Chicken Philly on the griddle is done!
My sandwiches were super messy because, well, tender and juicy chicken and delicious sauce, so I wrapped mine in this deli paper first. Then I let the sandwiches rest for a few minutes before cutting them in half, still in the deli paper, just like they would do at your favorite sandwich shop.
And here’s the finished product… a perfect Chicken Philly Sandwich in about 15 minutes:
Just the right amount of spice, and you still get all of the flavors from the peppers, onions, cheese, and chicken. A truly delicious griddle chicken sandwich!
Hope you guys love it as much as my wife did!
And be sure to check out some of my other favorite sandwiches to make on the griddle:
- Italian Cheese Steak – Dang Good Griddle Sandwich Recipe!
- Yard Bird Sandwich – Southern Chicken Sandwich on the Griddle
- Fried Chicken Breakfast Sandwich – Easy Blackstone Griddle Recipe
Chicken Philly Recipe
Want to add this awesome Chicken Philly cheese steak sandwich to your list of must-make griddle sandwich recipes? You can print out the recipe card down below! And then be sure to come back here and leave me a comment about how it turned out for you!
Chicken Philly Sandwich with Homemade Onion Petal Sauce
Equipment
- deli sandwich paper optional
Ingredients
- 2 boneless skinless chicken breasts sliced into thin strips against the grain
- 3 tbsps cooking oil of your choice *I prefer to use avocado oil.
- 1 tbsp butter
- 1 medium red bell pepper cut into strips
- 1 medium yellow bell pepper cut into strips
- 1 medium sweet onion sliced thin
- all-purpose seasoning or substitute salt, pepper, and garlic powder
- salt and pepper to taste
- 6-9 slices cheese of your choice *I used a mix of gouda and pepper jack.
- 3-4 jarred mini sweet cherry peppers de-seeded and chopped, optional
- hoagie or twin French bread of your choice about 8" long for each sandwich
For the Onion Petal Sauce:
- ¼ cup mayonnaise
- 2 tsp prepared horseradish or substitute creamy-style horseradish
- 1½ tsp minced garlic
- 1 tsp siracha
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- fresh cracked black pepper
Instructions
- Heat your griddle (or skillet) on medium heat.
- While the griddle is heating up, combine all onion petal sauce ingredients in a small bowl. Mix well and set to the side.
- Add the sliced raw chicken breast to a large bowl. Season with your favorite all purpose seasoning or a blend of salt, pepper, and garlic powder. Stir to combine and set aside.
- Add about 1-2 tablespoons of your favorite cooking oil to the griddle and spread it around with your spatula. Add the sliced vegetables to the oiled griddle. Season vegetables with your favorite all-purpose seasoning or salt and pepper, and sauté for 1-2 minutes. Move the vegetables to the side of the griddle and continue to cook, stirring occasionally.
- While vegetables are cooking, cut the bread for sandwiches about ¾ of the way through so that you can open it up, similar to a sub sandwich. Hollow out some of the interior of the bread to make more room for filling. Toast the bread cut side down on the griddle until slightly golden brown. Then set to the side.
- Add about 1 tablespoon of cooking oil and 1 tablespoon of butter to the griddle. Add the seasoned sliced chicken breast to the butter and oil. Use your spatula to separate out the chicken pieces into a thin layer and sauté until just cooked through, about 5-6 minutes depending on the griddle temperature. Transfer the cooked chicken to a clean plate if vegetables are not yet done to your liking.
- On the griddle, portion out sautéed vegetables into three long "piles" about the same length of your sandwich rolls. Add the cooked chicken on top of each portion of vegetables on the griddle. Top each meat and vegetable portion with 2-3 slices of cheese. Add some of the chopped sweet cherry peppers on top, if using. Allow the cheese to melt for about 1-2 minutes. *You may need to use a melting dome to speed up the melting process, depending on the type of cheese that you're using.
- While cheese is melting, spread the onion petal sauce onto each toasted sandwich roll. Then place a prepared bread roll opened up, and cut side down on top of each portion of Chicken Philly cheesesteak. Allow the bread to steam and help melt the cheese for about 1-2 minutes.
- Using a griddle spatula, transfer the Chicken Philly portions to the bread rolls. Serve warm. *Depending on what type of bread you are using, these sandwiches may be messy! Wrap the full sandwiches tightly in deli paper, then cut in half before serving.
Notes
- The all-purpose seasoning that I recommend for this recipe (and one of my favorite seasonings in general) is Cavendar’s All Purpose Greek Seasoning.
- Adjust the amount of siracha in the onion petal sauce based on your spice preference.
- Place the raw chicken breasts on a plate in the freezer for about 30-45 minutes to firm up before slicing.
This chicken cheesesteak is mouth-watering! Possibly the best thing I’ve made on my griddle so far.
trying these next week. Love the chicken version better than steak.
I have been wanting to try more chicken on my Blackstone, and this looks like a good recipe to try and compare to our local (Cary, NC) favorite restaurant chicken “Philly”.
agreed! just made this and sooooo much better than using steak!
great recipe and video!!!
I did this and my wife loved me for it! Congrats on 100k!
Congratulations on reaching 100k on YouTube!! That’s amazing!
The chicken cheese “steak” sandwich is my favorite.
This looks great! GBO!
I make a version of a Chicken Philly cheese steak as well I call it my Kung Pow Chicken Cheesesteak. It’s so good. I can’t wait to try this one.
I can’t wait to try this recipe. My new griddle is coming soon and I’ll be trying this recipe for sure.
I might add bacon to this one.
Made it it’s really good used the cheez wiz
This is the one. Ol lady, my self and the kids love it
I know a lot of people will hate this statement, but I actually enjoy a chicken cheesesteak as much as a beef cheesesteak. I need to try this soon.
Just made this the other night! It was amazing!! A new family fave! So easy and delicious! Congrats on 100k and thanks for your amazing recipes!!
This sandwich is a must do. congratulations🎊
Congratulations FTK!! 100,000 subs is AWSOME!!
This has to be one of my favorite “philly” sandwich recipe. Congratulations on 100K!!
This looks great, being from the Philly area just before we left places were starting to make chicken Philly cheese steaks! Delish!
Made this tonight and was excellent! Thank you so much for all of your great recipes.