Buffalo Chicken Cheesesteak Recipe
A mouthwatering fusion of spicy Buffalo chicken and classic Philly cheesesteak made with tender shredded chicken tossed in tangy Buffalo sauce, sautéed peppers and onions, and melty provolone on a toasted hoagie roll—ready in under 45 minutes for a bold, crowd‑pleasing sandwich.
Ingredients
- 1½ lbs boneless skinless chicken breasts (or thighs)
- ½ cup Buffalo wing sauce e.g., Frank’s RedHot
- 2 Tbsp unsalted butter melted
- 1 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Kosher salt & freshly ground black pepper to taste
- 4 hoagie rolls 6–8" each, split
- 1 Tbsp vegetable oil
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 –6 slices provolone cheese
- Optional: mayonnaise blue cheese crumbles, chopped parsley, ranch or blue cheese dressing
Instructions
- Prep & Marinate: Slice chicken into ¼" cutlets. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. In a bowl, whisk Buffalo sauce and melted butter; toss chicken to coat. Marinate 20–30 minutes.
- Cook Chicken: Heat olive oil over medium‑high in a large skillet. Sear cutlets 2–3 minutes per side until just cooked (165°F). Transfer to a plate and rest 5 minutes. Shred or thinly slice, return to skillet, add any remaining sauce, and warm through.
- Sauté Veggies: Wipe skillet clean, add vegetable oil over medium. Sauté onions 3–4 minutes until soft, then add bell peppers; cook 4–5 more minutes until tender‑crisp. Season lightly.
- Toast Rolls: Place split hoagies cut‑side down in skillet or under broiler until golden and crisp.
- Assemble: Spread mayo on rolls if using. Layer Buffalo chicken, sautéed onions & peppers. Top with provolone; wrap in foil and heat in a 350°F oven 3–5 minutes until cheese melts.
- Garnish & Serve: Unwrap, top with blue cheese crumbles or chopped parsley and a drizzle of ranch/blue cheese dressing if desired.
Notes
- Heat Level: Adjust Buffalo sauce quantity to tame or amp up spice.
- Make‑Ahead: Cook and store chicken and veggies separately for up to 3 days; assemble and toast before serving.
- Storage: Keep components airtight in the refrigerator for 3–4 days. Reheat in oven or skillet to preserve bread texture.
- Variations: Swap provolone for pepper jack; use Cheez Whiz for an authentic Philly twist; substitute mushrooms or jackfruit for a vegetarian option.