Buffalo chicken cheesesteaks are a mouthwatering fusion of two beloved classics!
Tender chicken is smothered in tangy buffalo sauce, nestled alongside caramelized onions and peppers, all melted together with gooey Provolone cheese.
Served on a hoagie roll and drizzled with cool blue cheese dressing, it’s the perfect balance of flavors and textures.
I have a feeling it might just become your new favorite sandwich. Let’s dive in!
Why You’ll Love This Buffalo Chicken Cheesesteak
Mouthwatering Taste: The combination of tender chicken, gooey provolone cheese, and spicy buffalo sauce results in a deliciously savory and spicy sandwich that is sure to delight your taste buds.
Simple Ingredients: Made with ingredients commonly found in most kitchens, this recipe is not only easy to prepare but also budget-friendly.
Perfect for Gatherings: This is an ideal dish for game days, family meals, or casual gatherings – especially if you use slider rolls!
Customizable: The recipe can be tailored to suit different heat levels and preferences by adjusting the amount of buffalo sauce and adding additional seasonings.
Ingredients
- Boneless Chicken: I used thighs, but you can use breasts, too. You can also use cooked, shredded chicken to make things even easier!
- Salt & Black Pepper: The dynamic seasoning duo that enhances the natural taste of the chicken.
- Unsalted Butter & Oil: The rich, creamy base that helps caramelize the veggies and coat the chicken for a luscious finish.
- Sweet Onion: Thinly sliced and caramelized, adding a subtle sweetness to balance the spicy buffalo sauce.
- Green Bell Pepper: Sliced thin and softened, providing a fresh, slightly bitter crunch to complement the tender chicken.
- Buffalo Sauce: The fiery, tangy sauce that envelops the chicken, giving each bite a bold kick of flavor.
- Provolone Cheese: Mild, smooth, and melty, this cheese creates a gooey, indulgent layer inside the hoagie roll.
- Hoagie Rolls: Soft and sturdy, these rolls are the perfect vessel to contain all the delicious fillings.
- Blue Cheese Dressing: Creamy, tangy, and slightly pungent, this dressing adds a cool, contrasting finish to the spicy sandwich.
How to Make Buffalo Chicken Cheesesteak
Whether you’re looking for a crowd-pleasing party dish or a comforting weeknight dinner, this Buffalo chicken cheesesteak is sure to satisfy your cravings and leave you wanting more.
Check out how easily it comes together:
1. COOK: Pat the chicken dry, season with salt and pepper, and cook until browned on both sides. Add some water and simmer until cooked through. Set aside to rest.
2. SAUTÉ: Cook the onion and pepper for 5-6 minutes until tender.
3. SHRED: While the veggies cook, shred the chicken with two forks.
4. COMBINE: Add the shredded chicken and buffalo sauce to the skillet, cook for 2-3 minutes until heated through, then remove from heat.
5. BROIL: Place the Provolone cheese on the hoagie rolls and broil until melted.
6. ASSEMBLE: Divide the buffalo chicken filling between the rolls, top with blue cheese dressing, and serve hot.
Tips For the Best Buffalo Chicken Cheesesteak
It might be unconventional, but I think this version of the Philly cheesesteak might just be my favorite.
And with these tips in your back pocket, you might just agree!
- Chicken choices. This crockpot shredded chicken is a top choice in my house. I also like leftover rotisserie chicken when I’m in a rush.
- How to cook the chicken. I like the texture of shredded chicken, but to save on time, you can simply thinly slice the chicken and fry it until golden.
- Buffalo sauce choice. Use a high-quality buffalo sauce like Frank’s RedHot, Sweet Baby Ray’s, or Anchor Bar Buffalo Wing Sauce for the best flavor.
- Sauté the veggies. Cook the onions and peppers in butter over medium-high heat for at least 4-5 minutes until softened and slightly caramelized. This adds flavor and texture to the sandwich.
- Season well. Generously season the chicken with salt and pepper as it cooks to ensure the meat is flavorful.
- Toss in sauce. After the chicken is cooked, toss it in the buffalo sauce until thoroughly coated. This ensures every bite is packed with buffalo flavor.
- Add blue cheese. Instead of (or as well as) blue cheese dressing, crumble some blue cheese over the hot filling for more bite.
- Make it extra cheesy. You can double the amount of cheese if you want it extra gooey!
- Adjust spice level. For a milder flavor, reduce the sauce or blend it with ranch dressing. If you prefer more heat, increase the sauce quantity or incorporate additional seasonings such as cayenne pepper, red pepper flakes, or diced jalapeños.
How to Store
It won’t come as a surprise to hear that the assembled subs won’t last long. The longer they sit, the soggier the bread will be.
But the filling? That holds really well!
To Store: Place cooled leftovers (the filling, not the bread) into an airtight container and refrigerate for 3-4 days.
To Freeze: Transfer the cooled chicken mixture into a freezer-safe container or bag, removing excess air, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the chicken mixture in a skillet over medium heat, stirring occasionally until heated through. Add a splash of water or extra sauce to loosen it up, as needed. Serve with fresh rolls.
More Buffalo Chicken Recipes to Try
Buffalo Chicken Meatballs
Buffalo Chicken Taquitos
Buffalo Chicken Tenders
Buffalo Chicken Tacos
Buffalo Chicken Cheesesteak
4
10
minutes20
minutes1052
kcalBuffalo chicken cheesesteaks are a zippy twist on a Philly classic. Featuring tender chicken, onions, peppers, and buffalo sauce, they’re sure to satisfy.
Ingredients
2 pounds boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon vegetable oil, divided
1/4 cup water
2 tablespoons unsalted butter
1 sweet onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup buffalo sauce
8 slices Provolone cheese
4 hoagie rolls
blue cheese dressing, for topping
Instructions
- Pat the chicken dry and season on both sides with salt and pepper.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes. Flip and cook for another 2-3 minutes, then add the water, cover, and simmer until cooked though, about 4-5 minutes.
- Remove the chicken to a bowl and cover with foil. Set aside to rest.
- Reduce the skillet to medium heat and preheat the broiler to high.
- Add the remaining oil and butter to the skillet. When the butter is melted, add the onion and pepper and cook for 5-6 minutes or until tender.
- While the veggies cook, shred the chicken with two forks. Then, add the meat to the skillet along with the buffalo sauce. Cook for 2-3 minutes or until heated through. Remove the skillet from the heat.
- Place 2 slices of Provolone cheese on each of the 4 hoagie rolls. Place under the broiler for a couple of minutes, until the cheese is melted.
- Divide the buffalo chicken filling between the rolls. Top with blue cheese dressing and serve hot. Enjoy!
Notes
- Variations. Try different cheeses, such as white American or cheddar, or add spinach or jalapenos for extra flavor and texture.
- Serving suggestions. Potato chips, french fries, onion rings, coleslaw, or a side salad all pair well with buffalo chicken cheesesteaks.
