Buffalo Chicken Cheesesteak Sandwich (Print Version)
Buffalo-style chicken, sautéed onions, and cheese layered in a warm hoagie roll for a flavorful sandwich.
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast
02 -
4 hoagie rolls
03 -
3 tablespoons unsalted butter
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon kosher salt
06 -
1/2 yellow onion, sliced
07 -
1/2 sliced pickled jalapenos, roughly chopped (optional)
08 -
3/8 cup Frank's RedHot sauce
09 -
4 slices Provolone cheese
10 -
Ranch or blue cheese dressing
# Steps:
01 -
Place the chicken breast in the freezer for 30-45 minutes to firm up for easier slicing.
02 -
Preheat your oven to 400°F (200°C). Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange them on a baking sheet in a single layer and set aside.
03 -
Remove the chicken from the freezer and slice it as thinly as possible, then chop into smaller pieces, about 1/4-inch to 1/2-inch. Toss with garlic powder and kosher salt. Set aside.
04 -
Heat a large skillet over medium-high heat. Melt two tablespoons of butter, then add the onions and jalapenos. Sauté for 7-8 minutes until softened and slightly translucent. Transfer to a bowl, cover, and set aside.
05 -
Bake the hoagie rolls for 5 minutes until warmed and slightly crispy.
06 -
Add the prepared chicken to the hot skillet over high heat. Cook for 5 minutes, tossing occasionally, until slightly browned and cooked through.
07 -
Reduce heat to medium and add another tablespoon of butter to the skillet. Once melted, add Frank's RedHot sauce and stir to coat the chicken thoroughly.
08 -
Top the chicken mixture with Provolone cheese slices and cook until the cheese has melted.
09 -
Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the cooked onion and jalapeno mixture. Serve warm with ranch or blue cheese dressing.
# Helpful Notes:
01 -
Freezing the chicken slightly before slicing makes it easier to cut thinly.