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I need to start a new food category here on Life’s A Tomato. It’ll be called ‘so crazy good that I ate this 3 days in a row’. The first dish I’ll add to this new category will be this Nashville Hot Chicken cheesesteaks made using an outdoor griddle. This was good. Crazy good. A little spicy. Tender, juicy chicken that is packed with flavor. A little ooey-gooey cheese action. Crispy vegetables. And of course, a few pickles. This is one great sandwich!
Easy Griddle Action
I haven’t had my large outdoor griddle for that long. I’ve used smaller griddles for burgers and the like for years. But the big one has made dishes like these Nashville Hot Chicken cheesesteaks a delight. There’s lots of room to cook up the onions and peppers then move them off to the side while my attention turns to the chicken. Room to toast the rolls, too.
Spicy Like I Love It
These sandwiches have a nice kick to them. The seasoning and cheese bring it, but without being crazy spicy. I went a little heavy on both because I love a good spicy sandwich. If you’re into even more heat, add some jalapeno slices, either to the vegetables as they cook or the sandwich before serving. Or both!
These cheesesteaks are tasty and easy. Looking for something even easier, though? Try my garlic naan pizzas using an outdoor griddle.
Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle
Ingredients
For the sauce
- ½ cup mayonnaise
- ½ lemon juiced
- 3 tablespoons McCormick Grill Mate Nashville Hot Chicken Seasoning divided
For the meat filling
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium green bell pepper chopped
- 1 medium yellow onion chopped
- 6 slices pepper Jack cheese
For the sandwiches
- 6 hoagie rolls 6" long, toasted
- dill pickle chips to taste
Instructions
For the sauce
- In a small bowl combine the mayonnaise, lemon juice, and 1 tablespoon of the hot chicken seasoning.
- Cover and refrigerate until ready to use.
For the meat filling
- Place the chicken pieces into a large bowl.
- Drizzle with the oil and sprinkle with the remaining hot chicken seasoning. Mix until all of the chicken is coated evenly.
- Cover and set aside until ready to serve. Toss chicken with oil and remaining 2 tablespoons
- Preheat your outdoor grilled on high.
- Add splash or two of oil. Add the peppers and onions and cook, stirring often, until they are just starting to soften. Do not over cook them. You want a little bit of a crunch.
- Move the pepper and onion mix to a cooler part of the grill to keep warm.
- Add another splash or two of oil to the griddle and add the chicken.
- Cook the chicken, stirring often, 5-7 minutes or until done.
- Add the pepper and onion mixture and stir.
- Spread the filling out evenly onto the griddle and top with the cheese slices.
- As soon as the cheese starts to melt, assemble the sandwiches (below).
For the sandwiches
- Slather the cut sides of the rolls with the sauce.
- Use a long spatula to scoop up the chicken mixture and divide between the rolls.
- Add a few pickle slices to each sandwich and serve.
Notes
Nutrition
Nutritional values are approximate.
