I invited my brother over and we braved the cold to make this easy and best ever recipe for Blackstone Chicken Phillies!
I love grilling in the summer, and am usually more of a slow cooker cook in the winter.
But I sure was missing my Blackstone flat top grill/ griddle and had a craving for a chicken philly.
The key whenever you are cooking outside is bringing everything you need out on a tray.
It just makes it easier and prevents so many trips going in and out.
So I prepped everything ahead of time.
How to Make Blackstone Chicken Phillies
Preheat the Blackstone griddle on medium for several minutes.
Then hit it with vegetable oil (or oil of choice) on both sides of the griddle.
One side add the thinly sliced chicken and the other side for the thinly sliced onions and mushrooms.
Season both the chicken and veggies with kosher salt, pepper, and Old Bay seasoning.
Let those cook for 6 to 8 minutes, flipping and turning a few times as it cooks.
Next add some worcestershire sauce.
Combine the chicken and veggies together and add some minced garlic and sliced banana peppers.
I like the addition of banana peppers rather than green peppers.
But you could certainly use green peppers if you prefer.
Let this cook another 6 to 8 minutes and place some hoagy buns on the flat top to toast them slightly.
Divide the chicken into 6 equal piles.
And place 2 slices of provolone cheese over top and turn off the Blackstone.
The cheese will melt beautifully over top and once that happens we are ready to eat!
Spread some mayo on each hoagy/ sub bun and a gorgeous pile of chicken, veggies, and cheese.
These Blackstone Chicken Phillies were incredible!
And a fun way to spend an afternoon with my brother 🙂
More recipes to try on the griddle like Blackstone Chicken Phillies!
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Blackstone Chicken Phillies
Blackstone Chicken Phillies are the best chicken philly sandwich recipe ever, super fun and easy to make on the Blackstone flat top grill!
- cooking oil of choice
- 2 pounds chicken breasts cut into thin strips
- 2 onions thinly sliced
- 8 oz sliced mushrooms
- kosher salt, pepper, Old Bay seasoning
- 1 to 2 tablespoons worcestershire sauce
- 1/2 cup sliced banana peppers
- 3 cloves garlic minced
- 6 hoagy/ sub buns
- 12 slices provolone cheese
- 1/2 cup mayo
Turn the Blackstone on medium and preheat several minutes. Add some cooking oil of choice and put the chicken on one side and the onions and mushrooms on the other side of the griddle.
Season the chicken and the onions/ mushrooms with kosher salt, pepper, and Old Bay seasoning. Cook for 6 to 8 minutes, flipping and turning a few times throughout and add the worcestershire sauce to both the chicken and the onions/ mushrooms.
Combine the chicken, onions, and mushrooms on the flat top grill. Add the banana peppers and garlic. Cook 6 to 8 more minutes, flipping and turning a few times.
Place the buns on the grill, cut side down, for a minute or two to toast them.
Divide the chicken and veggies into 6 piles on the grill and place 2 slices of provolone over top of each and turn griddle off.
Once the cheese has melted, place on a bun with mayo.