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buffalo chicken cheesesteak cut in half and stacked on top of each on wood board
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Buffalo Chicken Cheesesteak

This chicken cheesesteak comprises thinly shaved chicken tossed in buffalo sauce and baked on a hoagie roll with provolone cheese.
Course Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 728kcal
Author Ryan Beck

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.

Nutrition

Serving: 1g | Calories: 728kcal | Carbohydrates: 41g | Protein: 62g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 270mg | Sodium: 1887mg | Potassium: 41mg | Fiber: 3g | Sugar: 3g