Buffalo Chicken Cheesesteak Sandwich (Print Version)
# 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
09 -
4 slices Provolone cheese
10 -
Ranch or blue cheese dressing
# Instructions:
01 -
Place the chicken breast in the freezer for 30-45 minutes.
02 -
Preheat oven to 400°F (200°C). Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet and set aside.
03 -
Remove the chicken from the freezer and slice it as thinly as possible. Chop into smaller pieces, approximately 1/4 to 1/2 inch. Toss with garlic powder and salt, then set aside.
04 -
Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter, then add onions and jalapenos. Sauté for 7-8 minutes, until onions soften and become slightly translucent. Transfer to a bowl, cover, and set aside.
05 -
Bake the buttered hoagie rolls in the oven for 5 minutes.
06 -
Add the chicken to the hot skillet over high heat. Cook for 5 minutes, tossing occasionally, until slightly browned and fully cooked.
07 -
Reduce skillet heat to medium. Add 1 tablespoon butter and stir until melted. Pour in Frank's RedHot and stir to coat chicken thoroughly. Place Provolone cheese slices on top and let melt.
08 -
Transfer chicken mixture to the hoagie rolls using a spatula. Top with the onion and jalapeno mixture. Serve warm.
# Notes:
01 -
This sandwich is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to four days.