Buffalo Chicken Cheesesteak Recipe | Spicy, Cheesy & Savory
I’ve always been a huge fan of combining my favorite foods, and this recipe is a perfect example of that. When I first made this Buffalo Chicken Cheesesteak, I knew it was a winner. It combines the spicy kick of buffalo sauce with the savory, cheesy goodness of a classic cheesesteak.
It’s messy, it’s flavorful, and it’s become a go-to in my house for a satisfying meal that feels like a treat. Trust me, once you try this, you’ll be hooked too. If you enjoy spicy beef dishes, you might also like this Spicy Ginger Beef Stir Fry Recipe.
Ingredients You’ll Need
Here are the simple ingredients required to bring this incredible sandwich to life. Using quality components is key to achieving the best flavor and texture.
- 2 tablespoon unsalted butter – This adds richness and helps to perfectly caramelize the onions.
- ½ sweet onion, thinly sliced – A sweet onion offers a milder, slightly sweet flavor that complements the spicy buffalo sauce without overpowering it.
- 1 lb boneless, skinless chicken thighs, thinly sliced – Thighs are more tender and flavorful than breasts, making them ideal for a juicy cheesesteak.
- Salt and black pepper to taste – Essential seasonings to enhance all the other flavors in the dish.
- ½ cup buffalo sauce – Use your favorite store-bought brand for convenience or make your own for a custom heat level.
- 4 slices provolone cheese – Provolone offers a smooth, mild flavor and melts beautifully over the chicken.
- 2 hoagie rolls – A good quality roll that is soft on the inside with a slightly firm crust is crucial to hold all the fillings.
- Blue cheese dressing – The classic pairing for buffalo sauce, adding a creamy, tangy element. For a creamy twist on chicken dishes, you might also enjoy this Creamy Cajun Chicken Pasta Soup Recipe.
Note: This recipe yields two generous servings.
Delicious Variations
One of the best things about this recipe is how easily you can customize it. Here are a few ideas to get you started.
- Different Cheeses: While provolone is a classic choice, don’t hesitate to experiment. White American cheese will give you a creamier melt, while pepper jack can add an extra layer of spice. A sharp cheddar could also provide a nice, tangy contrast.
- Chicken Options: If you prefer white meat, thinly sliced chicken breast works well. For a quick weeknight version, you can even use shredded rotisserie chicken and simply toss it with the cooked onions and buffalo sauce.
- Dressing Swaps: If you’re not a fan of blue cheese, ranch dressing is an excellent alternative. It provides a similar creamy texture with a milder, herby flavor that pairs perfectly with the buffalo chicken.
- Add-in Vegetables: Feel free to bulk up your cheesesteak with more veggies. Sautéed bell peppers (any color) or mushrooms would be delicious additions. For a bit of crunch and freshness, you could add some crisp shredded lettuce after baking.
Cooking Time
This recipe comes together quickly, making it a great option for a weeknight dinner.
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
You won’t need any fancy gadgets for this recipe, just a few kitchen basics.
- Large Skillet: For sautéing the onions and cooking the chicken mixture.
- Sharp Knife: Essential for slicing the onion and chicken as thinly as possible.
- Baking Sheet: To toast the hoagie rolls and melt the cheese in the oven.
- Aluminum Foil: Used to wrap the sandwiches, which helps steam the bread and melt the cheese evenly.
How to Make Buffalo Chicken Cheesesteak Recipe
Follow these straightforward steps to create the perfect sandwich. This process is simple and ensures a delicious result every time.
Prepare the Oven and Cook the Onions
First, preheat your oven to 350°F (175°C) so it’s ready for toasting the sandwiches. In a large skillet over medium-high heat, melt the butter. Add the thinly sliced onions and cook them for about 4-5 minutes, stirring occasionally until they soften and start to brown.
Cook the Chicken
Add the thinly sliced chicken to the skillet with the onions. Season generously with salt and pepper. Continue to cook, stirring frequently, for another 4-5 minutes, or until the chicken is fully cooked through and no longer pink.
Add the Sauce
Once the chicken is cooked, pour the buffalo sauce into the skillet. Stir everything together until the chicken and onions are evenly coated in the sauce. Let it simmer for a minute to allow the flavors to meld together.
Assemble and Bake the Cheesesteaks
Slice your hoagie rolls open, but not all the way through. Place two slices of provolone cheese on each roll, then pile the buffalo chicken mixture on top of the cheese. Wrap each sandwich tightly in aluminum foil and place them on a baking sheet. Bake for 5 minutes, just until the bread is warm and the cheese is perfectly melted and gooey.
Additional Tips for Making This Recipe Better
Over time, I’ve found a few little tricks that take this cheesesteak from great to absolutely amazing.
- I can’t stress this enough: placing the chicken in the freezer for about 30 minutes before slicing is a game-changer. It firms up the meat, allowing you to get those super-thin, shave-like slices that are the hallmark of a great cheesesteak.
- I always toast the inside of the hoagie rolls in the skillet for a minute before adding the cheese and fillings. This creates a slight barrier that helps prevent the bread from getting soggy from the sauce.
- Don’t be shy with the cheese. I sometimes add a sprinkle of blue cheese crumbles along with the provolone for an extra pop of tangy flavor that really complements the buffalo sauce.
How to Serve Buffalo Chicken Cheesesteak
These sandwiches are a full meal on their own, but the right presentation makes them even better. Serve them hot and fresh from the oven, unwrapping the foil right before eating to keep them steamy. I like to cut them in half on a diagonal for an easier eating experience and a classic deli look.
A drizzle of extra blue cheese or ranch dressing over the top is a must, and a sprinkle of chopped fresh chives or parsley adds a touch of color and freshness. For sides, you can’t go wrong with classic french fries, onion rings, or a simple side salad.
Nutritional Information
Here is a general overview of the nutritional content for this recipe. Keep in mind that values can vary based on the specific ingredients you use.
- Calories: 728 kcal
- Protein: 62g
- Carbohydrates: 41g
- Fat: 35g
Make Ahead and Storage
Proper storage is key to enjoying leftovers. While these are best fresh, you can certainly prepare components ahead of time.
To make ahead, you can cook the buffalo chicken mixture completely and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, simply reheat the chicken mixture in a skillet and then assemble the sandwiches as directed for a quick and easy meal.
For storing leftovers, it’s best to keep the chicken filling separate from the bread to prevent sogginess. Store the cooked chicken in an airtight container in the fridge for 3-4 days. You can also freeze the chicken mixture for up to 3 months. To reheat, thaw the frozen mixture in the refrigerator overnight and then warm it up in a skillet before assembling your sandwich.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this buffalo chicken cheesesteak. Here are just a few of my favorites.
- Packed with Flavor: This recipe is a flavor explosion. The combination of spicy buffalo sauce, savory chicken, sweet onions, and melted cheese creates a truly memorable and satisfying taste experience.
- Quick and Easy: From start to finish, this meal comes together in about 20 minutes. It’s perfect for a busy weeknight when you’re craving something delicious but don’t have a lot of time to cook.
- Highly Customizable: You can easily adapt this recipe to suit your preferences. Swap the cheese, add more vegetables, or choose a different dressing to make it your own.
- Restaurant-Quality at Home: This sandwich tastes like something you’d get at a specialty sub shop, but it’s made right in your own kitchen. It’s a great way to impress family and friends with minimal effort.
Buffalo Chicken Cheesesteak Recipe
Ingredients
Method
- First, preheat your oven to 350°F (175°C) so it’s ready for toasting the sandwiches. In a large skillet over medium-high heat, melt the butter. Add the thinly sliced onions and cook them for about 4-5 minutes, stirring occasionally until they soften and start to brown.
- Add the thinly sliced chicken to the skillet with the onions. Season generously with salt and pepper. Continue to cook, stirring frequently, for another 4-5 minutes, or until the chicken is fully cooked through and no longer pink.
- Once the chicken is cooked, pour the buffalo sauce into the skillet. Stir everything together until the chicken and onions are evenly coated in the sauce. Let it simmer for a minute to allow the flavors to meld together.
- Slice your hoagie rolls open, but not all the way through. Place two slices of provolone cheese on each roll, then pile the buffalo chicken mixture on top of the cheese. Wrap each sandwich tightly in aluminum foil and place them on a baking sheet. Bake for 5 minutes, just until the bread is warm and the cheese is perfectly melted and gooey.
Notes
- I can’t stress this enough: placing the chicken in the freezer for about 30 minutes before slicing is a game-changer. It firms up the meat, allowing you to get those super-thin, shave-like slices that are the hallmark of a great cheesesteak.
- I always toast the inside of the hoagie rolls in the skillet for a minute before adding the cheese and fillings. This creates a slight barrier that helps prevent the bread from getting soggy from the sauce.
- Don’t be shy with the cheese. I sometimes add a sprinkle of blue cheese crumbles along with the provolone for an extra pop of tangy flavor that really complements the buffalo sauce.
