Blackstone Betty's Chicken Cheesesteak

Who doesn't love a cheesy chicken cheesesteak hot off the Blackstone? I know it's one of my family's favorites especially since we live right outside of Philadelphia. Cheesesteaks are a weekly must-have so let me show you just how fast and easy these are to make at home on your Blackstone. A traditional cheesesteak requires just a few simple ingredients. Starting with the rolls, we're using Amoroso Italian rolls. These are chewy on the inside and they can really hold up to all of the weight of a cheesy chicken cheesesteak or traditional cheesesteak. Our cheese of choice is always going to be Cooper Sharp. I prefer to use Tenders. This way our cheesesteak stays nice and juicy on the inside. A sweet Vidalia onion, salt and pepper, and a little oil and we're ready to rock and roll. We'll turn our Blackstone on to medium heat. Dice up our sweet onion into a little neutral oil like vegetable oil. Allow these onions to fry up on medium heat until they start to get crispy and brown around the edges staying nice and translucent in the center. We season with a little salt and pepper. Then we remove these, setting them aside, leaving behind all of that onion flavored oil to cook either your sliced ribeye or your chicken. Our chicken tenders have a tendon in them we need to quickly remove. Very simple with the help of a fork and a paper towel you can slide these right out. Now my griddle is set to medium high to high heat. This is a quick fast moving cook. We drop down our tenders using a spatula and a scraper to easily chop this up just like we would our ribeye. The scraper really helps and the fact that we're using tenders makes these super tender to easily chop up. If you like your chicken cheesesteak chunky you don't have to break it up as much. I like it nice and fine so I go a little heavy on the chopping. Seasoning simply with salt and black pepper once our chicken is cooked and you'll want to do the same if you're using ribeye. And don't forget you can go onto the Blackstone Products YouTube channel, subscribe there on YouTube. You can watch my traditional cheesesteak using fresh sliced or shaved ribeye. Now that's it. If you want a plain chicken cheesesteak you're ready to load up your rolls. We're doing chicken cheesesteaks so over the top in three separate piles we'll do our first a plain cheesesteak adding slices of our creamy cooper sharp cheese. This stuff is so creamy as it melts so once it starts give it a little mix that way the cheese melts throughout all of that chicken. Then lay your roll right on top this way the edges kiss the griddle. It steams just to slightly warm up your roll. Moving over to our next pile we're going to do a buffalo chicken cheesesteak adding just a little bit of sweet baby rays, mild wing sauce and a little bit of ranch. Give that a mix add our cooper sharp again and then give that a mix to melt that cheese throughout all of our chicken. Let that roll just ride right on top of our pile of meat and our third chicken cheesesteak is going to be a little diablo cheesesteak, a little spicy with some chento pickled cherry peppers, more creamy cooper sharp cheese. And it was at that moment that I realized I forgot to add all of my delicious fried onions so we mix them in to each cheesesteak. There are so many different ways you can load up your chicken cheesesteak whether you want to add some pepperoni, mushrooms, do a pizza loaded chicken cheesesteak or a bacon ranch chicken cheesesteak. There are so many endless possibilities. Add your green bell peppers if you want to. Get crazy with how you load yours up. Once they're ready to pull off the blackstone we use one hand to hold our roll securely. In the other hand we have our spatula that slides straight under all of that meat. Flipping this over. Now these are ready to serve and I cannot wait to dive into these. I'm going for the traditional chicken cheesesteak. The only thing I'm adding to mine is a little schmear of duke's mayo which I think complements it perfectly. The chicken in here is so tender and juicy and the cooper sharp cheese just melts all throughout this with those little onions all throughout and the perfect roll. I cannot wait to see you guys making these at home on your blackstone. Be sure to post a picture when you do. I'll be watching. Until next time, I'm Blackstone Buddy. I cannot wait to see you guys for another family style favorite in the next video.