This buffalo chicken cheesesteak comprises thinly shaved chicken tossed in buffalo sauce and baked on a hoagie roll with provolone cheese.
I'm a huge fan of buffalo sauce - from buffalo chicken spaghetti squash to buffalo chicken pizza to buffalo quinoa bites.
I also happen to love the classic Philly cheesesteak. So I figured why not combine the two and make a buffalo chicken cheesesteak. If you've ever been to a cheesesteak shop, they might have had a version of it but it isn't too common.
But I'm here to change that. By thinly slicing the chicken and then cooking quickly before adding some buffalo sauce, you get a juicy chicken that just melts in your mouth.
Then when you transfer to a hoagie roll with some cheese and bake, you get a messy but oh so yummy sub. My mouth is salivating just typing this out. So go give it a try!
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Ingredient Notes
- Onion - a true cheesesteak has meat, onion and cheese so you can't go without it!
- Chicken - you want thinly shaved chicken. I recommend throwing in the freezer for 30 minute so you can slice it easily.
- Buffalo sauce - I use store-bought but homemade buffalo sauce is super easy.
- Cheese - adds that melty/messy factor that makes these subs so tasty.
- Hoagie roll - you want bread that is soft on the inside and has a soft crust on top.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- If you don't have sweet onions, white, yellow, red onions or shallots will work too. They all high slightly different flavors.
- I'm partial to chicken thighs, but chicken breasts or rotisserie chicken works.
- I like provolone cheese but white American is a good substitute.
- I'm partial to blue cheese dressing paired with buffalo sauce, but ranch dressing works as well.
Step-by-Step Photos
Slice the chicken as thin as possible and set aside. Cook the onion for 4-5 minutes in a skillet with butter over medium-high heat.
Add the chicken, seasoning with salt and pepper and cook for 4-5 minutes or until cooked through. Then add the buffalo sauce and toss to coat.
Add 2 slices of cheese to each roll and top with the chicken. Wrap in aluminum foil and bake at 350°F for 5 minutes. Remove and add some dressing if desired.
FAQs
Cheesesteaks started back in the in 1930s when a hot dog vendor named Pat Olivieri threw some grilled beef on an Italian roll. Word quickly spread and then turned into a rivalry with Pat's and Geno's.
The traditional sandwich is served with cheese whiz but I'm not a fan. I always order mine with provolone. And while this buffalo chicken cheesesteak isn't traditional, trust me you'll love it.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer. By slicing it so thin, it cooks quickly however.
To be honest, this is a pretty messy sandwich/sub. If you want to have leftovers I'd keep the chicken separate from the bread and just prepare when you're ready to eat. The cooked chicken can be kept in the fridge in an airtight container for 3-4 days.
Pro Tips/Recipe Notes
- To easily slice the chicken, place it in the freezer for 30 minutes.
- While it is easy to make, I prefer just store-bought buffalo sauce.
- To soften the bread and melt the cheese, wrap it in aluminum foil.
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Buffalo Chicken Cheesesteak
Ingredients
- 2 tablespoon unsalted butter
- ½ sweet onion, thinly sliced
- 1 lb boneless chicken thighs, thinly sliced
- salt and black pepper
- ½ cup buffalo sauce
- 4 slices provolone cheese
- 2 hoagie rolls
- blue cheese dressing
Instructions
- Preheat the oven to 350°F.
- Heat butter in a large skillet over medium-high heat. Add the onions and cook for 4-5 minutes, or until the onions are starting to brown. Add the chicken and season with salt and pepper. Cook for 4-5 minutes or until the chicken is cooked through. Add in the buffalo sauce, tossing to coat.
- Add 2 slices of provolone to each hoagie roll. Add an even amount of the chicken mixture to each. Wrap each tightly with some aluminum foil and place in the oven for 5 minutes. Remove and add a little blue cheese dressing.
Notes
- To easily slice the chicken, place it in the freezer for 30 minutes.
- While it is easy to make, I prefer just store-bought buffalo sauce.
- To soften the bread and melt the cheese, wrap it in aluminum foil.
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