Buffalo Chicken Cheesesteak Delight

This buffalo chicken cheesesteak transforms a beloved Philadelphia classic with fiery buffalo sauce, tender chicken, and melty provolone cheese. The combination delivers all the satisfaction of a traditional cheesesteak with an addictive spicy kick that keeps you coming back for more.

I first made these sandwiches during football playoffs when I needed something substantial but quick for hungry friends. The empty platter and requests for the recipe told me I had a winner on my hands.

Ingredients

• Chicken breast: Partially freezing creates the perfect texture for thin slicing similar to traditional cheesesteak meat
• Hoagie rolls: The authentic vessel for any proper cheesesteak look for rolls with a slight crust and soft interior
• Unsalted butter: Creates a rich base for sautéing and adds delicious flavor when toasted on the bread
• Garlic powder: Infuses the chicken and bread with aromatic flavor without overpowering
• Kosher salt: The larger flakes distribute more evenly throughout the chicken pieces
• Yellow onion: Adds sweetness and texture choose ones with tight skin and no soft spots
• Pickled jalapeños: Provides tangy heat and brightness. Fresh jalapeños work too but lack the same acidity
• Franks RedHot: The classic buffalo sauce with the perfect balance of vinegar heat and flavor
• Provolone cheese: Melts beautifully while adding a slight tang that complements the buffalo sauce
• Ranch or blue cheese dressing: The cooling counterpoint to the spicy chicken

Step-by-Step Instructions

Prepare the chicken:

Place chicken breast in freezer for 30-45 minutes until firm but not frozen solid. This creates the perfect texture for slicing paper thin. When properly chilled, the knife glides through creating those authentic cheesesteak pieces that cook quickly and evenly.

Season and prepare bread:

Preheat oven to 400°F. Generously butter the interior of each hoagie roll, making sure to cover edge to edge. Sprinkle with garlic powder to create a flavorful toasted base. The butter creates a moisture barrier that prevents the bread from getting soggy when filled with juicy ingredients.

Prep and cook vegetables:

Heat a large skillet over medium high heat. Melt two tablespoons of butter until it begins to foam slightly. Add the sliced onions and chopped jalapeños to the pan. Sauté for a full 7-8 minutes, stirring occasionally. This longer cooking time allows the onions to develop sweetness that balances the heat. They should become soft and slightly translucent but not browned.

Toast the rolls:

While vegetables cook, place prepared hoagie rolls in the preheated oven for exactly five minutes. This creates a lightly crisped interior while maintaining a soft bite. The toasting also helps the bread stand up to the saucy filling without falling apart.

Cook the chicken:

Add the thinly sliced and chopped chicken to the hot skillet. Increase heat to high to quickly sear the exterior. Cook for 5 minutes, tossing occasionally to ensure even browning. The chicken pieces should be just cooked through with slightly crispy edges in some spots.

Create buffalo sauce coating:

Reduce heat to medium and add another tablespoon of butter to the skillet. Once melted, pour in the Franks RedHot sauce. Stir continuously until every piece of chicken is thoroughly coated in the glossy, vibrant sauce. The butter enriches the sauce and helps it cling to the chicken.

Add cheese and assemble:

Layer provolone cheese slices over the hot chicken mixture. Allow to melt completely, forming a creamy blanket over the spicy meat. Using a spatula, carefully transfer the cheesy buffalo chicken onto the toasted hoagie rolls. Top with the reserved onion and jalapeño mixture. Drizzle with ranch or blue cheese dressing if desired before serving immediately.

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My favorite part of this recipe is watching peoples faces when they take their first bite. The combination of familiar cheesesteak format with unexpected buffalo heat always gets an enthusiastic response. My brother in law who claims to hate fusion food has requested these three times in the last month.

Make Ahead Tips

While best enjoyed fresh, you can prepare components in advance to streamline assembly. Slice and season the chicken up to 24 hours ahead, storing covered in the refrigerator. The onion and jalapeño mixture can also be prepared a day in advance and reheated just before serving. Simply toast the bread and finish the chicken when ready to serve.

Customization Options

This recipe welcomes personalization to suit your taste preferences. For a milder version, reduce the buffalo sauce by half and mix with ranch dressing. Prefer more heat? Add cayenne pepper to the chicken seasoning or increase the jalapeños. Cheese lovers can experiment beyond provolone with pepper jack for extra spice or American cheese for maximum meltability. The versatile base recipe adapts to whatever direction your cravings take you.

Serving Suggestions

Complete your buffalo chicken cheesesteak experience with the right accompaniments. Crispy french fries or sweet potato fries provide the perfect textural contrast and vehicle for any extra dressing. A simple side salad with blue cheese crumbles creates balance with fresh vegetables. For casual entertaining, slice sandwiches into smaller portions and serve alongside celery sticks and extra buffalo sauce for dipping.

Frequently Asked Questions

→ Can I use a different cheese instead of provolone?

Yes, you can substitute provolone with mozzarella, American cheese, or even a mild cheddar for a different flavor profile.

→ Is there a way to make this recipe less spicy?

Of course! Use mild banana peppers instead of jalapeños and reduce the amount of Frank's RedHot. You can also mix the hot sauce with ranch or blue cheese dressing to tone down the heat.

→ Can I prepare this ahead of time?

You can prep the chicken and sauté the onions/jalapeños in advance. Store them in airtight containers in the refrigerator and assemble the sandwiches when ready to serve.

→ What are some side dishes to serve with this sandwich?

This dish pairs well with sides like fries, coleslaw, or a simple green salad for a complete meal.

→ Can I grill the hoagie rolls instead of using the oven?

Definitely! You can grill the buttered and seasoned rolls on a stovetop griddle or grill pan for added texture and flavor.