Buffalo Chicken Cheesesteak takes everything you love about a classic Philly sandwich and kicks it up with bold, spicy buffalo flavor. It’s loaded with tender, thinly sliced chicken, sautéed onions and peppers, and a generous drizzle of buffalo sauce—topped with gooey melted cheese and tucked into a toasted hoagie roll. This fiery twist on the cheesesteak is perfect for game day, lunch, or any time you’re craving a hearty sandwich with a punch of heat and creamy, cheesy goodness.

What Makes This Sandwich Special?

Buffalo sauce brings the heat, while the creamy cheese and toasted roll balance everything out. This sandwich is fast, filling, and customizable. Whether you go for provolone, mozzarella, or a creamy cheese sauce, it’s guaranteed to hit the spot. You can even top it with ranch or blue cheese dressing for that classic buffalo wing pairing.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 sandwiches

Ingredients

1 ½ lbs boneless, skinless chicken breasts, thinly sliced or shredded
1 tbsp olive oil
1 bell pepper, thinly sliced
1 small onion, thinly sliced
⅓ cup buffalo wing sauce (or more to taste)
4 hoagie rolls or sub buns
8 slices provolone or mozzarella cheese
Ranch or blue cheese dressing (optional)
Salt and pepper, to taste
Butter for toasting buns (optional)

Instructions

1. Cook the Vegetables

Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and peppers. Sauté for 5–6 minutes until soft and slightly caramelized. Remove from skillet and set aside.

2. Cook the Chicken

In the same skillet, add the sliced or shredded chicken. Season lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly browned.

3. Add Buffalo Sauce

Lower the heat to medium and stir in the buffalo sauce. Add the cooked onions and peppers back into the skillet. Toss everything together until well coated and heated through.

4. Assemble the Sandwiches

Split the hoagie rolls and optionally butter the insides. Toast them in a pan or oven until golden.

Divide the buffalo chicken mixture among the rolls and top each with 2 slices of cheese. If needed, place under a broiler for 1–2 minutes to melt the cheese.

5. Serve

Drizzle with ranch or blue cheese dressing, if desired, and serve immediately while hot and melty.

Variations

Extra Heat: Add sliced jalapeños or a dash of hot sauce.
Creamy Touch: Mix a spoonful of cream cheese or sour cream into the chicken for a smoother texture.
Low-Carb Option: Skip the bun and serve over a bed of lettuce or in a lettuce wrap.
Cheese Sauce Lovers: Swap slices for a homemade cheese sauce for a messier, more indulgent version.

Equipment You’ll Need

Large skillet
Knife and cutting board
Tongs or spatula
Baking sheet (for toasting or broiling)
Aluminum foil (optional, for cleanup)

Nutritional Information (Approx. Per Sandwich)

Calories: 520
Protein: 38g
Carbohydrates: 32g
Fat: 28g
Sugar: 4g
Sodium: 1100mg

Storage Tips

Refrigerator: Store leftover chicken mixture in an airtight container for up to 3 days.
Freezer: Freeze the chicken and veggie mix (without the bun) for up to 2 months.
Reheat: Warm in a skillet or microwave, then assemble fresh sandwiches when ready.

My Cooking Experience

Buffalo Chicken Cheesesteaks have become a go-to in my kitchen—especially when I want something fast and filling. The spice level is easy to adjust, and everyone loves customizing their own with ranch or blue cheese. I usually toast the rolls for added crunch and broil the sandwiches until the cheese bubbles. It’s always a hit!

Conclusion

If you love buffalo chicken and cheesesteaks, this sandwich brings the best of both worlds. Spicy, savory, and smothered in cheese, it’s comfort food done right. Whether you’re feeding a crowd or just craving a killer sandwich, Buffalo Chicken Cheesesteak is a must-try!

Admin