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4 serv.

15 min.


Cheese Chicken Sandwiches

Recipe by Nathan Lippy



  • 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



  1. Pre-heat your griddle to medium-high heat.
  2. Season the chicken cutlets with salt, pepper, and a good bit of Blackstone Cheesesteak Seasoning on both sides.
  3. Add 2 tablespoons olive oil to the hot griddle and cook the chicken for 3 minutes per side.
  4. 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.
  5. 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 pieces of pepper jack cheese over each stack and cover to melt.
  6. 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.
  7. Enjoy!