Easy Flattop Chicken Cheese Steak
This chicken cheese steak (or chicken Philly) is a much easier and less expensive version of the traditional Philly cheese steak. It only takes a handful of common ingredients and about 20 minutes to cook. Putting it all together, it means that you can make about 5 – 7 sandwiches for about $15. This is a winning dish if you ask me.
The process is pretty simple. Marinate the chicken and put it in your fridge. Then when you are ready to eat, fire up your griddle, gather the vegetable, cheese and bread and then get to cooking. And if you eat on paper plates like I do most of the time this means that clean up is a breeze too!
History of the cheese steak
The cheese steak originated in Philadelphia in 1930 by a hot dog vendor named Pat Olivieri. The story goes that he grilled up some steaks and put it on a sandwich for a few cab drivers. The sandwich must have been good because news of the sandwich got around and it was a hit. So much so that he was able to open “Pat’s King of Steaks”. It wasn’t a till a few years later that cheese was added. But there is some debate at to who added it first. Pat’s and friendly rival Geno’s both claim to have added cheese first.
Cooking Tips for your Chicken Cheese Steak
- Thighs over breasts – Chicken thighs are the way to go instead of chicken breast. They won’t dry out easy which is perfect for a griddle recipe.
- Medium High Heat – We really want to develop that caramelization on the chicken and vegetables. Those crunchy bits are full of flavor and texture.
- Provolone cheese please – Of course you can use Cheese Whiz to make it authentic but provolone is just so much better.
- Season the vegetables – A light dusting of salt on the peppers and onions as they are cooking will go a long way to developing flavor in the sandwich.
Other recipes you may like
The Best Flattop Chicken Cheesesteak
For the chicken
- 2.5 pound boneless, skinless chicken thighs cut into strips
- 1/4 cup neutral oil avocado, canola, vegetable
- 2 tablespoons white wine vinegar
- 1 tablespoons kosher salt
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoons mustard Dijon, stone ground, yellow. whatever is your favorite
- ½ teaspoons black pepper
- peppers, onions, cheese and bread/rolls
- Combine the chicken along with oil, vinegar, salt, honey, mustard, garlic powder and black pepper in a bowl or sealable bag. Shake to combine and place in a refrigerator to marinate for 2 – 6 hours.
- Afterwards, set up your griddle for medium high heat. Place down some oil and then the marinated chicken. Cook for about 10 minutes moving along the griddle every few minutes to avoid burning and to caramelize the chicken.
- Move the chicken to a cooler part of the griddle and add the peppers and onions (if wanted). Afterward combine the chicken with the vegetable and cover with a couple slices of cheese. Cook until melted and then pile onto some bread and enjoy!