QUICK Chicken Cheesesteak | Cook Eat Repeat | Blackstone Griddles

Chef Nate cooks a quick and easy Chicken Cheesesteak recipe on the Blackstone Griddle. Watch both Nate and CJ brave the thunder to bring you this recipe! Get more Nate here -- https://www.youtube.com/playlist?list=PLcHfPj67m_HZNNz8-8IKtyIuCf1MeSSYw

Get the recipe here - https://blackstoneproducts.com/blogs/recipes/cheesechicken-sandwiches
4 chicken cutlets

1 sweet yellow onion, julienne

½ red bell pepper, julienne

½ green bell pepper, Julienne

1 cup sliced mushrooms

1/3 cup ranch dressing

¼ cup buffalo sauce

8 slices pepper jack cheese

Blackstone Cheesesteak Seasoning

4 hoagie rolls

Salt and pepper

Olive oil



Directions:
Pre-heat your griddle to medium-high heat.
Season the chicken cutlets with salt, pepper, and a good bit of Blackstone Cheesesteak Seasoning on both sides.
Add 2 tablespoons of olive oil to the hot griddle and cook the chicken for 3 minutes per side.
Add a bit more olive oil next to the chicken and add the onions, bell peppers, and mushrooms with a bit more Blackstone Cheesesteak Seasoning. Toss to evenly coat and cook for 3-5 minutes.
Once the chicken is nearly finished, using your spatulas or a knife and cut the chicken into bite-sized pieces. Make 4 even piles of chicken and add some of the veggies over the tops of each. Add a couple of pieces of pepper jack cheese over each stack and cover to melt.
In a small bowl, mix the ranch and buffalo sauce evenly and add to the bottom of each hoagie roll. Add the chicken stacks to the hoagie rolls, slice, and serve hot.

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