Buffalo Chicken Cheesesteak Sandwich

Buffalo Chicken Cheesesteak brings the zest of Buffalo wings into a gooey cheesesteak format. Every bite promises the perfect balance of tangy heat, melty cheese, and crisp bread—a guaranteed hit for game days, parties, or a comfort food fix.

I whipped these up once for an impromptu game night and everyone wanted seconds. Since then, they have become a must-make for casual get-togethers.

Ingredients

• Chicken breast: brings lean protein and soaks up Buffalo sauce perfectly Freeze it briefly for easy thin slicing and maximum tenderness
• Hoagie rolls: are the classic cheesesteak base Look for fresh or bakery rolls with a soft interior so they crisp perfectly in the oven
• Unsalted butter: gives richness to both the bread and filling Opt for high-quality butter for best flavor
• Garlic powder: infuses the bread and meat with savory depth Always choose a fresh, fragrant jar for peak taste
• Kosher salt: enhances every savory note in the chicken and boosts seasoning
• Yellow onion: adds sweetness and soft bite Sauté until just translucent for that authentic cheesesteak character
• Pickled jalapenos (or banana peppers): offer tangy heat Use fresh, crisp slices for the best pop of flavor
• Buffalo sauce: like Frank's RedHot is essential for the signature kick Pick a sauce with a vibrant color and clean label for bold taste
• Provolone cheese: melts into creamy perfection Always buy it sliced fresh from the deli case if possible
• Ranch or blue cheese dressing: cools the heat and brings classic Buffalo flavor Choose a thick, creamy style for drizzling

Step-by-Step Instructions

Prepare the Chicken:

Place chicken breast in the freezer for 30 to 45 minutes so it firms up and is easier to slice thinly This step makes all the difference for quick and even cooking

Toast the Hoagie Rolls:

Preheat the oven to 400 degrees Butter the inside of each roll and sprinkle with garlic powder Arrange on a baking sheet in a single layer so they toast evenly but do not dry out

Slice and Season Chicken:

Once the chicken is cold but not frozen through use a sharp knife to slice it as thin as possible then chop into small bite-sized pieces about a quarter to half inch Toss the chicken with garlic powder and salt This ensures every morsel is thoroughly seasoned

Sauté the Aromatics:

Heat a large skillet over medium-high Melt two tablespoons of butter Add sliced onion and jalapenos Sauté for 7 to 8 minutes stirring frequently until the onions are softened with a gentle golden hue Transfer to a bowl and cover to keep warm

Bake the Rolls:

Bake the hoagie rolls for five minutes until lightly crisp and aromatic This keeps them sturdy enough for the juicy filling

Cook the Chicken:

In the same hot skillet add the chicken Increase heat to high Cook for five minutes tossing occasionally until lightly browned and fully cooked through

Sauce It Up:

Lower the heat to medium Swirl in another tablespoon of butter Before it browns pour in Buffalo sauce and stir until the chicken is coated and glistening fiery orange

Melt the Cheese:

Arrange cheese slices over the chicken Let it sit until melted and gooey for that iconic cheesesteak finish

Assemble the Sandwiches:

Carefully use a spatula to scoop the hot cheesy chicken into the toasted hoagie rolls Top generously with the buttery onions and jalapenos Serve immediately with cool ranch or blue cheese dressing

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Making these sandwiches always reminds me of Philly trips in my college days when we would hunt for the perfect cheesesteak. The addition of Buffalo sauce now makes it uniquely ours. Jalapenos are my favorite touch—they bring just the right amount of fire.

Storage Tips

Keep leftover sandwiches tightly wrapped in foil or plastic wrap in the fridge for up to three days. For reheating pop in a hot oven until warmed through and crisp. Freezing works best if you store the filling and bread separately then assemble after reheating.

Ingredient Swaps

Use sliced rotisserie chicken to save time. For less spice try banana peppers instead of jalapenos. Any melty cheese like mozzarella or American works if provolone is not available. Gluten-free rolls can easily be substituted for a wheat-free version.

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Serving Suggestions

Pair these sandwiches with crispy fries coleslaw or a simple green salad to balance the heat. Sliced celery and carrot sticks with extra ranch or blue cheese are a nod to classic Buffalo wings.

Cultural Touch

Combining Buffalo chicken and cheesesteak reflects America's love for creative mashups. Cheesesteaks hail from Philadelphia but mixing in the bold Buffalo wing flavors brings a cross-regional delight to the table. This dish channels the spirit of game days and tailgate parties everywhere.

Recipe FAQs

→ What type of chicken is best for this sandwich?

Boneless, skinless chicken breast is recommended for easy slicing and quick cooking. Chill before slicing for thinner pieces.

→ Can I use a different cheese instead of Provolone?

Yes, mild cheeses like mozzarella or Monterey Jack can be used for a melty texture and balanced flavor.

→ What can I substitute for pickled jalapeños?

Banana peppers or sliced pepperoncini provide a milder tang and can easily replace jalapeños.

→ How do I prevent the hoagie roll from getting soggy?

Toast the roll with butter and garlic powder in the oven to create a barrier and keep the bread crisp.

→ Should I serve with ranch or blue cheese?

Both dressings work well—ranch offers creamy mildness while blue cheese delivers sharp, tangy contrast.