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Buffalo Chicken Cheesesteak Recipe

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★★★★★

4.1 from 28 reviews

This Buffalo Chicken Cheesesteak recipe combines the bold, spicy flavors of Buffalo chicken with the classic comfort of a cheesesteak sandwich. Loaded with tender, thinly sliced chicken cooked in Frank’s RedHot sauce, melty Provolone cheese, sautéed onions, and pickled jalapeños stuffed into buttery toasted hoagie rolls, it’s perfect for game days, casual dinners, or whenever you crave a flavorful, hearty sandwich.

Ingredients

Scale

Chicken and Sauce

  • 1 pound chicken breast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter + more for buttering the bread
  • 3/8 cup Frank’s RedHot sauce
  • 4 slices Provolone cheese

Vegetables and Toppings

  • 1/2 yellow onion, sliced (or white onion as a substitute)
  • 1/2 sliced pickled jalapenos, roughly chopped (optional, can substitute banana peppers)

Bread and Garnish

  • 4 hoagie rolls
  • Garlic powder (for sprinkling on buttered bread)
  • Ranch or blue cheese dressing (for serving)

Instructions

  1. Freeze the Chicken: Place the chicken breast in the freezer for 30-45 minutes to firm it up, making it easier to slice thinly.
  2. Prepare the Hoagie Rolls: Preheat your oven to 400°F. Spread butter on the interior of each hoagie roll and sprinkle with garlic powder. Arrange them on a baking sheet in a single layer and set aside.
  3. Slice the Chicken: Remove the chicken from the freezer and slice as thinly as possible. Then chop the slices into smaller pieces about 1/4 to 1/2 inch in size. Toss the chicken with garlic powder and kosher salt, then set aside.
  4. Sauté Onions and Jalapeños: Heat a large skillet over medium-high heat. Melt two tablespoons of butter, add the sliced onions and chopped jalapeños, and sauté for 7-8 minutes until onions are softened and slightly translucent. Transfer to a bowl, cover, and set aside.
  5. Toast the Hoagie Rolls: Bake the buttered hoagie rolls in the preheated oven for 5 minutes until warm and slightly crispy on the inside.
  6. Cook the Chicken: Add the chicken pieces to the hot skillet, increase heat to high, and cook for 5 minutes, tossing occasionally until the chicken is browned and cooked through.
  7. Add Sauce and Cheese: Reduce heat to medium and add the remaining one tablespoon of butter to the skillet. Once melted, stir in Frank’s RedHot sauce until the chicken is thoroughly coated. Place the Provolone cheese slices on top of the chicken and cook until melted.
  8. Assemble the Sandwiches: Use a spatula to transfer the cheesy Buffalo chicken mixture onto the warmed hoagie rolls. Top with the sautéed onions and jalapeños. Serve warm with ranch or blue cheese dressing on the side.

Notes

  • Freezing the chicken before slicing helps achieve thin, even pieces for authentic cheesesteak texture.
  • Pickled jalapeños add tang and heat, but banana peppers can be used if you prefer milder flavor.
  • You can customize with additional toppings such as shredded lettuce or tomatoes if desired.
  • Serve with ranch or blue cheese dressing to balance the spicy Buffalo flavor.
  • Make sure to slice chicken thinly for even cooking and better texture.

Keywords: Buffalo chicken cheesesteak, spicy chicken sandwich, cheesesteak recipe, game day recipes, hoagie sandwich

Find it online: https://foodiecara.com/buffalo-chicken-cheesesteak-recipe/