When I first made this Spicy Buffalo Chicken Cheesesteak, I knew it was going to be a keeper. Picture this: thinly sliced chicken tossed in tangy Buffalo sauce, layered with melty Provolone cheese, caramelized onions, and peppers, all stuffed into a buttery, toasted hoagie roll. It’s an explosion of flavors and textures, satisfying enough to impress any crowd.
The mix of heat from the Buffalo sauce and the creamy, cheesy goodness is pure comfort food at its best. I loved how easy it was to whip up in under an hour, but what won me over was the spice level. Whether you’re a heat fanatic like me or prefer something milder, this recipe can adapt perfectly to your tastes.
If you’re looking for a quick, hearty meal that hits all the right notes, this cheesesteak is calling your name. Trust me, you’ll be hooked! Now, let’s get into why you’ll absolutely love this recipe.
Why You’ll Love This Recipe?
Packed with Flavor
Every bite of this cheesesteak is loaded with bold, tangy Buffalo sauce, sweet caramelized onions, and gooey cheese. Combined with the fresh crunch of peppers, it’s a delightful flavor experience you won’t forget anytime soon.
Perfectly Customizable
Love extra heat? Add more jalapeños or a drizzle of hot sauce. Prefer less spice? Swap Buffalo sauce for a milder alternative. This cheesesteak can be tailored to suit everyone, making it a perfect crowd-pleaser.
Quick and Easy to Make
Don’t be fooled by how packed this sandwich is; it’s deceptively simple to prepare. With less than 30 minutes of hands-on cooking, it’s great for busy weeknights or lazy weekends.
Hearty and Filling
The combination of chicken, cheese, veggies, and hoagie rolls makes this a hearty dish. One sandwich is enough to satisfy even the hungriest appetites, but don’t be surprised if you find yourself reaching for seconds.
Ideal for Buffalo Sauce Lovers
If Buffalo flavor is your love language, this cheesesteak hits the jackpot. From the chicken to the optional extra drizzle on top, it’s unapologetically bold and spicy.
Cooking Time
Here’s what it takes to whip up this tasty cheesesteak:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time (optional for freezing chicken): 30 minutes
- Total Time: 55 minutes
Ingredients
These are the key players in this delicious recipe:
- Chicken breast
- Hoagie rolls
- Butter
- Garlic powder
- Kosher salt
- Yellow onion
- Pickled jalapeños (optional)
- Frank’s RedHot sauce
- Provolone cheese
- Ranch or blue cheese dressing
Variations
Looking to switch it up? Here are some fun variations for any dietary choice or palate:
- Dairy-Free: Use plant-based cheese and vegan butter.
- Milder Heat: Replace pickled jalapeños with banana peppers or leave them out.
- Different Protein: Try shredded rotisserie chicken or turkey for a quick swap!
Equipment You’ll Need
- Non-stick skillet for cooking chicken and veggies.
- Sharp knife to make thin slices of chicken and veggies.
- Baking sheet for toasting the hoagie rolls.
- Spatula to assemble and transfer sandwiches.
How to Make Spicy Buffalo Chicken Cheesesteak?
Spicy Buffalo chicken cheesesteak is a bold and flavorful sandwich packed with tender chicken, zesty Buffalo sauce, and gooey melted cheese. It’s a spicy twist on the classic Philly cheesesteak, perfect for a satisfying meal. Follow these step-by-step instructions to make a delicious Buffalo chicken cheesesteak at home!
Prepare the Chicken 🐔
To get perfectly thin slices, place your chicken breast in the freezer for about 30 minutes. Once slightly firm, slice it as thinly as possible and chop it into smaller pieces, about 1/4 to 1/2 inch. Toss the chicken with garlic powder and kosher salt to season it evenly.
Toast the Hoagie Rolls 🥖
Preheat your oven to 400°F. Spread butter on the insides of your hoagie rolls and sprinkle a light dusting of garlic powder. Lay them open-faced on a baking sheet and bake for about 5 minutes, just until they’re warm and golden.
Caramelize the Veggies 🌶️
Heat two tablespoons of butter in a non-stick skillet over medium-high heat. Add your sliced onions and jalapeños, sautéing for 7–8 minutes until the onions soften and become slightly translucent. Transfer the veggies to a bowl, cover, and set aside.
Cook the Chicken 🔥
Using the same skillet, turn up the heat to high and toss in your prepared chicken pieces. Cook for around 5 minutes, stirring occasionally, until browned and cooked through. If there’s liquid left in the pan, drain it before moving to the next step.
Coat and Melt the Buffalo Goodness 🧀
Reduce the heat to medium and stir in a tablespoon of butter. Once melted, pour in Frank’s RedHot sauce and stir. Cover the chicken thoroughly with the sauce. Place Provolone slices over the chicken and cook until they’ve melted into a gooey blanket of cheesy goodness.
Assemble and Garnish 🌟
Carefully transfer the chicken and melted cheese mixture into your toasted hoagie rolls. Top with the caramelized onion and jalapeño mixture, then drizzle with ranch or blue cheese dressing. If you like extra spice, add more Buffalo sauce for the final garnish. Serve immediately and enjoy!
Tips for Making the Recipe
- Freeze for Easy Slicing: Freezing the chicken for 30 minutes makes it much easier to slice thinly, which is a key to this recipe’s success.
- Adjust Spice Levels: If you’re not a fan of intense heat, swap pickled jalapeños for banana peppers or skip them entirely.
- Garlic Toast Upgrade: Want to level up the bread? Sprinkle shredded Parmesan cheese on your buttered rolls before toasting for an extra savory kick.
How to Serve Spicy Buffalo Chicken Cheesesteak?
This sandwich is a meal in itself, but you can elevate the experience with sides. Serve it alongside a crisp garden salad, a tangy coleslaw, or sweet potato fries for a balanced plate. For a finishing touch, garnish your cheesesteak with freshly chopped parsley or a light sprinkle of crumbled blue cheese. Presentation matters, even for something this down-to-earth!
Make Ahead and Storage
Refrigeration
If you have leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 4 days.
Freezing
You can assemble the sandwiches without toasting and freeze them wrapped in foil. When ready to eat, simply thaw, toast the bread, and heat up the filling in the skillet.
Reheating
Reheat your stored sandwiches in a skillet or oven for the crispiest bread and thoroughly warmed filling. Avoid using the microwave, as the bread may become soggy.
With its spicy edge and gooey interior, the Spicy Buffalo Chicken Cheesesteak is a winner on every level. Whether you make it for a weeknight dinner, game day gathering, or just because you’re craving something bold, it’s sure to hit the spot. Go ahead, treat yourself to one of the most flavor-packed sandwiches you’ll ever make! 😋
Spicy Buffalo Chicken Cheesesteak Recipe
Ingredients
- 1 pound chicken breast
- 4 hoagie rolls
- 3 tablespoons unsalted butter plus extra for bread
- 1/2 teaspoon garlic powder plus extra for bread
- 1/2 teaspoon kosher salt
- 1/2 yellow onion sliced (or substitute with white onion)
- 1/2 cup sliced pickled jalapeños roughly chopped (optional, or substitute with banana peppers)
- 3/8 cup Frank’s RedHot sauce
- 4 slices Provolone cheese
- Ranch or blue cheese dressing
Instructions
- To get perfectly thin slices, place your chicken breast in the freezer for about 30 minutes. Once slightly firm, slice it as thinly as possible and chop it into smaller pieces, about 1/4 to 1/2 inch. Toss the chicken with garlic powder and kosher salt to season it evenly.
- Preheat your oven to 400°F. Spread butter on the insides of your hoagie rolls and sprinkle a light dusting of garlic powder. Lay them open-faced on a baking sheet and bake for about 5 minutes, just until they’re warm and golden.
- Heat two tablespoons of butter in a non-stick skillet over medium-high heat. Add your sliced onions and jalapeños, sautéing for 7–8 minutes until the onions soften and become slightly translucent. Transfer the veggies to a bowl, cover, and set aside.
- Using the same skillet, turn up the heat to high and toss in your prepared chicken pieces. Cook for around 5 minutes, stirring occasionally, until browned and cooked through. If there’s liquid left in the pan, drain it before moving to the next step.
- Reduce the heat to medium and stir in a tablespoon of butter. Once melted, pour in Frank’s RedHot sauce and stir. Cover the chicken thoroughly with the sauce. Place Provolone slices over the chicken and cook until they’ve melted into a gooey blanket of cheesy goodness.
- Carefully transfer the chicken and melted cheese mixture into your toasted hoagie rolls. Top with the caramelized onion and jalapeño mixture, then drizzle with ranch or blue cheese dressing. If you like extra spice, add more Buffalo sauce for the final garnish. Serve immediately and enjoy!
Notes
- Freeze for Easy Slicing: Chill chicken for 30 minutes for thin, even slices.
- Adjust Spice Levels: Swap jalapeños for banana peppers or omit for less heat.
- Garlic Toast Upgrade: Add Parmesan to buttered rolls before toasting for extra flavour.
