Philly Chicken Cheesesteaks (Bun-Free) on the Weber Slate

There’s something about cheesesteaks that just feels like comfort food. The sizzling meat, the peppers and onions softening on the griddle, the rich creaminess of melted cheese pulling it all together—it’s indulgent, nostalgic, and satisfying in a way that always hits the spot.

But here’s the thing: cheesesteaks don’t have to mean bread. They don’t even have to mean beef. This version—made with chicken thighs, no bun in sight—still captures everything you love about the Philly classic, but in a way that’s hearty, flavorful, and just a little lighter.

And the best part? Cooking it on the Weber Slate turns a weeknight dinner into an experience.

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The Prep

I started with boneless, skinless chicken thighs. To me, they’re the unsung hero of poultry—juicy, forgiving, and full of flavor. A drizzle of avocado oil, a sprinkle of salt, pepper, and garlic, and they were ready to hit the griddle.

Meanwhile, I sliced up green peppers and onions. Simple ingredients, but they carry so much of the flavor in this dish.

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The Sizzle

When the chicken hit the Weber Slate, it gave off that sharp hiss—the one that always makes my mouth water before the first bite. While it cooked, I tossed the peppers and onions onto the other side of the griddle, watching them soften and char just enough to give that sweet-savory balance.

There’s something satisfying about cooking everything side by side, watching the chicken brown while the vegetables slowly caramelize, then bringing it all together in the middle.

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The Creamy Twist

Once the chicken and veggies were cooked through, it was time for the magic.

I added four ounces of cream cheese and a couple dashes of Worcestershire sauce, folding everything together until the cream cheese melted into a velvety sauce. A splash of chicken broth kept it from drying out, and two slices of provolone cheese sealed the deal, melting into the mixture until it was gooey but not runny.

At this point, the whole griddle smelled like pure comfort food. Smoky chicken, sweet onions, melted cheese—it was everything a cheesesteak should be.

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Into the Cast Iron

Here’s where this recipe takes a turn.

Instead of piling the mixture onto a bun, I transferred it to a cast iron skillet, topped it with another layer of provolone, and slid it onto a preheated grill running around 400°F (an oven works just as well).

A few minutes later, the cheese was bubbling, golden in spots, and the skillet looked like something you’d proudly set down at the center of a table.

More casserole than sandwich, yes—but every bit as comforting.

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Serving It Up

There are a few ways you can serve this.

• Spoon it straight from the skillet into bowls.

• Scoop it over rice or roasted veggies.

• Pile it into lettuce wraps if you still want that handheld feel without the bun.

No matter how you serve it, it’s rich, cheesy, and full of flavor—the kind of food that makes you slow down and savor each bite.

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Why This Recipe Works

What I love about this recipe is that it feels indulgent without being heavy. The chicken keeps it leaner than beef, the lack of bread makes it naturally lighter, and yet it still tastes every bit as satisfying as the Philly classic.

It’s also flexible. Don’t like peppers? Swap them out for mushrooms. Want a little kick? Add jalapeños. Craving something creamier? Stir in extra provolone.

And cooking it outdoors on the Weber Slate makes it feel less like a weeknight dinner and more like an experience—a little moment of joy at the end of the day.

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Final Word

Food doesn’t have to look exactly like the original to carry the same spirit. These Philly Chicken Cheesesteaks may not come in a bun, but they carry the same comfort, flavor, and heart as the classic.

So fire up the griddle, grab your cast iron, and make this your own. Because sometimes, the best comfort food isn’t what you expect—it’s what you create.