There’s something magical about biting into a warm, cheesy sandwich after a long day. For me, Buffalo Chicken Cheesesteak isn’t just a meal—it’s a flavorful celebration of comfort, game-day excitement, and the joy of sharing good food with loved ones. The first time I tried it was at a cozy corner sandwich shop during a chilly autumn afternoon, where the aroma of sizzling chicken, buttery rolls, and tangy buffalo sauce filled the air. That first bite—spicy, creamy, perfectly messy—was unforgettable.
Originating as a spicy riff on the beloved Philly cheesesteak, this sandwich captures the heart of buffalo chicken lovers while staying true to the satisfying, hearty nature of a cheesesteak. It’s the kind of food that brings people together, whether you’re watching the big game, hosting a casual gathering, or simply treating yourself to something indulgent. The combination of juicy chicken drenched in buffalo sauce, melty provolone, and soft hoagie rolls creates a flavor explosion that feels both familiar and exciting.
I make this recipe every football season, and it’s become a tradition in our household. There’s something about the boldness of buffalo chicken—spicy, tangy, buttery—that pairs perfectly with the gooey cheese and toasted bread. It’s a sandwich that invites you to roll up your sleeves and savor every bite.
Why You’ll Love This Buffalo Chicken Cheesesteak
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Customizable Heat: Adjust the buffalo sauce to your preferred spice level.
- Crowd-Pleaser: Ideal for game-day gatherings or casual get-togethers.
- Comforting and Satisfying: A warm, cheesy, flavor-packed meal that hits the spot.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup buffalo sauce
- 1/2 cup sliced onions
- 1/4 cup sliced bell peppers (optional)
- 4 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons unsalted butter, softened
- Ranch or blue cheese dressing, for serving
How to Make Buffalo Chicken Cheesesteak
Step-by-Step Instructions
Step 1: Prep the Chicken
Start by slicing your chicken breasts or thighs thinly—this ensures quick cooking and tender bites. I like to pop the chicken into the freezer for 20 minutes beforehand; it firms up the meat and makes slicing much easier. Season the chicken with garlic powder, kosher salt, and black pepper, tossing to coat evenly.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil. Add the sliced onions and bell peppers, stirring occasionally until they’re soft and lightly caramelized—about 5 to 7 minutes. Their sweetness balances the spiciness of the buffalo sauce. Once softened, remove them from the skillet and set aside.
Step 3: Cook the Chicken
Using the same skillet, increase the heat to medium-high. Add the seasoned chicken, spreading it into an even layer. Let it cook undisturbed for a couple of minutes to get some golden edges, then stir and continue cooking until fully cooked through and slightly browned.
Step 4: Toss in Buffalo Sauce
Lower the heat and pour in the buffalo sauce, stirring to coat every piece of chicken in that tangy, spicy goodness. The sauce will cling to the chicken, making it beautifully glossy and flavorful. Add the sautéed onions and peppers back into the skillet, tossing everything together so the flavors meld.
Step 5: Prepare the Rolls
Meanwhile, preheat your oven to 350°F. Slice the hoagie rolls open and spread softened butter on the inside. Place them butter-side up on a baking sheet. This step ensures the bread is toasty and flavorful without getting too crisp.
Step 6: Assemble the Sandwiches
Fill each roll generously with the buffalo chicken mixture. Top with a slice of provolone cheese, letting it drape over the filling. The provolone melts into creamy ribbons that pull everything together.
Step 7: Bake and Serve
Bake the assembled sandwiches for 5 minutes, just until the cheese melts and the rolls are lightly toasted. Pull them from the oven and drizzle with ranch or blue cheese dressing for an extra creamy finish. Serve hot, with plenty of napkins—it’s deliciously messy!
Helpful Tips
- Easier Slicing: Freeze the chicken briefly before slicing for neater, thinner strips.
- Spice Control: Use a mild buffalo sauce or add extra hot sauce if you want more kick.
- Cheese Options: Swap provolone for mozzarella or Monterey Jack if preferred.
- Veggie Boost: Add mushrooms or spinach for extra texture and flavor.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Halal
Notes
- Bread Alternatives: Sub hoagie rolls with soft baguettes or sturdy sandwich rolls.
- Leftover Ideas: Use extra buffalo chicken in wraps, quesadillas, or on top of a salad.
Nutritional Information (Per Serving)
Calories: 550
Protein: 35g
Carbohydrates: 40g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 1200mg
Fiber: 2g
Sugar: 4g
Frequently Asked Questions
Can I make Buffalo Chicken Cheesesteak ahead of time?
Yes! Prepare the chicken mixture up to 2 days in advance and store in the fridge. Reheat and assemble sandwiches fresh before serving.
What are the best sides for Buffalo Chicken Cheesesteak?
Classic sides include crispy French fries, coleslaw, or a green salad. Sweet potato fries are a great healthier option.
Can I use rotisserie chicken?
Definitely. Shred the rotisserie chicken and warm it in the skillet with buffalo sauce before assembling.
Storage Instructions
Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Assemble sandwiches fresh to prevent soggy bread.
Related Recipes
If you enjoyed this Buffalo Chicken Cheesesteak, try these:
- Gordon Ramsay’s Chicken Tikka Masala: A Rich, Flavorful Classic
- Philly Cheesesteak Sloppy Joes
- Pineapple Chicken Salad Sandwiches
- Chicken Gyros
Conclusion
The Buffalo Chicken Cheesesteak is more than just a sandwich—it’s a mouthwatering fusion of bold flavors that invites you to savor every bite. Whether you’re feeding a hungry crowd on game day or simply looking to spice up your weeknight dinners, this recipe delivers warmth, comfort, and plenty of flavor. I hope it becomes a beloved favorite in your kitchen, just like it has in mine.
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Buffalo Chicken Cheesesteak: A Bold Twist on a Classic Favorite
Description
There’s something magical about biting into a warm, cheesy sandwich after a long day. For me, Buffalo Chicken Cheesesteak isn’t just a meal—it’s a flavorful celebration of comfort, game-day excitement, and the joy of sharing good food with loved ones. The first time I tried it was at a cozy corner sandwich shop during a chilly autumn afternoon, where the aroma of sizzling chicken, buttery rolls, and tangy buffalo sauce filled the air. That first bite—spicy, creamy, perfectly messy—was unforgettable.
Originating as a spicy riff on the beloved Philly cheesesteak, this sandwich captures the heart of buffalo chicken lovers while staying true to the satisfying, hearty nature of a cheesesteak. It’s the kind of food that brings people together, whether you’re watching the big game, hosting a casual gathering, or simply treating yourself to something indulgent. The combination of juicy chicken drenched in buffalo sauce, melty provolone, and soft hoagie rolls creates a flavor explosion that feels both familiar and exciting.
I make this recipe every football season, and it’s become a tradition in our household. There’s something about the boldness of buffalo chicken—spicy, tangy, buttery—that pairs perfectly with the gooey cheese and toasted bread. It’s a sandwich that invites you to roll up your sleeves and savor every bite.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup buffalo sauce
1/2 cup sliced onions
1/4 cup sliced bell peppers (optional)
4 slices provolone cheese
4 hoagie rolls
2 tablespoons unsalted butter, softened
Ranch or blue cheese dressing, for serving
Instructions
Step 1: Prep the Chicken
Start by slicing your chicken breasts or thighs thinly—this ensures quick cooking and tender bites. I like to pop the chicken into the freezer for 20 minutes beforehand; it firms up the meat and makes slicing much easier. Season the chicken with garlic powder, kosher salt, and black pepper, tossing to coat evenly.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil. Add the sliced onions and bell peppers, stirring occasionally until they’re soft and lightly caramelized—about 5 to 7 minutes. Their sweetness balances the spiciness of the buffalo sauce. Once softened, remove them from the skillet and set aside.
Step 3: Cook the Chicken
Using the same skillet, increase the heat to medium-high. Add the seasoned chicken, spreading it into an even layer. Let it cook undisturbed for a couple of minutes to get some golden edges, then stir and continue cooking until fully cooked through and slightly browned.
Step 4: Toss in Buffalo Sauce
Lower the heat and pour in the buffalo sauce, stirring to coat every piece of chicken in that tangy, spicy goodness. The sauce will cling to the chicken, making it beautifully glossy and flavorful. Add the sautéed onions and peppers back into the skillet, tossing everything together so the flavors meld.
Step 5: Prepare the Rolls
Meanwhile, preheat your oven to 350°F. Slice the hoagie rolls open and spread softened butter on the inside. Place them butter-side up on a baking sheet. This step ensures the bread is toasty and flavorful without getting too crisp.
Step 6: Assemble the Sandwiches
Fill each roll generously with the buffalo chicken mixture. Top with a slice of provolone cheese, letting it drape over the filling. The provolone melts into creamy ribbons that pull everything together.
Step 7: Bake and Serve
Bake the assembled sandwiches for 5 minutes, just until the cheese melts and the rolls are lightly toasted. Pull them from the oven and drizzle with ranch or blue cheese dressing for an extra creamy finish. Serve hot, with plenty of napkins—it’s deliciously messy!
Notes
-
Bread Alternatives: Sub hoagie rolls with soft baguettes or sturdy sandwich rolls.
-
Leftover Ideas: Use extra buffalo chicken in wraps, quesadillas, or on top of a salad.
