Get ready to take your taste buds on a wild ride with this irresistible Buffalo Chicken Cheesesteak that’s equal parts fiery and comforting. We’re talking succulent chicken drenched in Frank’s RedHot sauce, paired with sweet, caramelized onions and bell peppers, all tucked into a toasted hoagie roll with creamy ranch (or blue cheese) dressing and melty provolone. This is a hearty twist on the classic cheesesteak that hits all the right notes—spicy, tangy, savory, and oh-so-cheesy. Whether you’re craving a quick weeknight dinner or planning a game-day feast, this sandwich delivers flavor-packed satisfaction in every bite. The toasted hoagie adds a satisfying crunch, while optional crunchy celery on top gives a playful nod to buffalo wings, making this a fun, crowd-pleasing meal you’ll want to share.
As someone who loves experimenting in the kitchen, I can’t wait for you to dive into this beginner-friendly recipe—no fancy techniques required! In about 25 minutes (10 minutes prep, 15 minutes cooking), you’ll go from chopping ingredients to savoring your first bite. Each sandwich clocks in around 620 calories, making it a filling lunch or dinner that’s easy to customize. Feel free to swap in whole grain or gluten-free rolls, play with different cheeses like mozzarella or cheddar, or crank up the heat with extra cayenne. Trust me, once you master this Buffalo Chicken Cheesesteak, you’ll be adding it to your regular rotation of quick dinners. So let’s roll up our sleeves, fire up the skillet, and get ready for a phenomenal flavor explosion!
KEY INGREDIENTS IN BUFFALO CHICKEN CHEESESTEAK
Before diving into the cooking, let’s take a quick tour of the star players in this spicy sandwich. Each ingredient brings its own personality and purpose, working together to create layers of taste and texture that make this Buffalo Chicken Cheesesteak truly unforgettable.
- Chicken breasts
Tender, boneless chicken sliced thinly so it cooks quickly and soaks up every bit of hot sauce flavor. This lean protein forms the base of our hearty, spicy filling.
- Olive oil
A touch of healthy fat for cooking. It helps brown the chicken perfectly and gives the onions and peppers that lovely caramelized edge without sticking to the pan.
- Onion
Thinly sliced and cooked until soft and golden, onions add a subtle sweetness that balances the heat of the buffalo sauce.
- Bell pepper
A colorful crunch that becomes tender and slightly sweet when sautéed. It adds both texture and visual appeal to each bite.
- Frank’s RedHot sauce
The classic buffalo wing sauce that brings that signature tangy, spicy kick. Feel free to use your favorite hot sauce if you like experimenting with different heat levels.
- Ranch or blue cheese dressing
Creamy, cooling, and tangy—this spread on the hoagie roll interior adds a luscious layer that marries perfectly with the fiery chicken.
- Hoagie rolls
Soft inside with a slightly crisp crust, these rolls are just the right size for piling high with chicken, veggies, and cheese. They hold up under all that saucy goodness.
- Provolone cheese
Melts easily and provides a mild, creamy cheese pull that ties all the spicy, sweet, and tangy flavors together.
- Salt and pepper
Simple seasoning essentials to bring out the natural flavors of the chicken and vegetables.
- Chopped celery (optional)
A light, refreshing garnish for a crunchy contrast and a nod to the buffalo wing tradition.
HOW TO MAKE BUFFALO CHICKEN CHEESESTEAK
Let’s walk through the straightforward steps to bring this Buffalo Chicken Cheesesteak to life. You’ll sauté, sauce, assemble, and broil your way to a gooey, spicy sandwich that feels gourmet but is totally approachable for any home cook.
1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts, season with salt and pepper, and cook for about 5–7 minutes, flipping occasionally until the chicken is fully cooked and develops a light golden sear. Remove the chicken from the pan and set it aside on a plate.
2. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and bell pepper, stirring occasionally until they’re softened and slightly caramelized, about 5 minutes. These veggies will add that sweet-savory depth that balances our heat.
3. Reduce the heat to medium, return the cooked chicken to the skillet, and pour in the Frank’s RedHot sauce. Stir well so every piece of chicken and strip of vegetable is evenly coated in that luscious, spicy buffalo flavor.
4. Open each hoagie roll and arrange them on a baking sheet, cut side up. Spread a tablespoon of ranch or blue cheese dressing on each roll’s interior, creating a cool, creamy base for all the saucy goodness.
5. Evenly distribute the buffalo chicken and pepper mixture onto each prepared hoagie roll, piling it high. Top every sandwich with a slice of provolone cheese, ensuring good coverage for ultimate melt.
6. Place the baking sheet under the broiler for about 2 minutes, keeping a close eye on things until the cheese is melted, bubbly, and just starting to turn golden at the edges.
7. Carefully remove the cheesesteaks from the oven, sprinkle with optional chopped celery for a refreshing crunch, and serve immediately. Enjoy every spicy, cheesy bite!
SERVING SUGGESTIONS FOR BUFFALO CHICKEN CHEESESTEAK
Now that your Buffalo Chicken Cheesesteaks are looking and smelling sensational, let’s talk about the finishing touches and perfect pairings that will take your meal from delicious to unforgettable. Whether hosting friends, feeding family, or just treating yourself, these serving ideas will make this spicy sandwich shine.
- Game-Day Platter: Serve these sandwiches alongside a bowl of crisp carrot sticks, celery spears, and extra ranch or blue cheese dressing for dipping. Pile everything on a rustic wooden board and let guests customize their bites.
- Side Salad Contrast: Pair your cheesesteak with a fresh mixed greens salad tossed in a light vinaigrette. The bright acidity and crunch will cut through the richness of the sandwich, balancing each hearty mouthful.
- Crispy Potato Wedges: Oven-roast or air-fry potato wedges seasoned with garlic powder and paprika. Their hearty, golden exterior and fluffy interior make a comforting side that complements the sandwich’s bold flavors.
- Cool Slaw Companion: Whip up a simple coleslaw with shredded cabbage, carrots, and a tangy mayo-based dressing. Chilled and crunchy, it adds both texture and a refreshing counterpoint to the warm, spicy cheesesteak.
HOW TO STORE BUFFALO CHICKEN CHEESESTEAK
Whether you have leftovers or want to prep ahead for a busy week, proper storage will ensure your Buffalo Chicken Cheesesteak stays flavorful and fresh. Follow these tips to keep everything tasting as good as the moment it came out of the oven.
Leftover sandwiches can be disassembled and stored in airtight containers to maintain the best texture. Store the buffalo chicken mixture separately from the hoagie rolls and cheese to prevent the bread from becoming soggy. When you’re ready to enjoy, reheat the chicken filling in a skillet over medium heat until warmed through, then assemble and broil briefly to melt the cheese.
- Refrigerate Components
Store the chicken mixture and sliced rolls in separate airtight containers in the refrigerator for up to 3 days. Keeps bread from getting soggy and flavors fresh.
- Freeze Filling
Place cooled chicken and veggie filling in a freezer-safe bag or container, removing excess air. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat with Care
Warm the chicken mix in a skillet over medium heat, adding a splash of water or extra hot sauce if it seems dry. Toast or broil the rolls separately before assembling to refresh their crispness.
- Toast on Demand
If you plan to serve leftovers directly from the fridge, assemble sandwiches first and then place them under a preheated broiler for 1–2 minutes until cheese is bubbly, ensuring everything is hot and the roll is toasty.
CONCLUSION
What a ride we’ve had exploring this Buffalo Chicken Cheesesteak—every step filled with sizzles, tangy splashes of hot sauce, and that irresistible cheese pull! From selecting quality boneless chicken breasts and the right blend of Frank’s RedHot sauce, to caramelizing onions and peppers, and finally broiling the assembled hoagies to melty perfection, this recipe brings a restaurant-worthy twist to your kitchen. It’s a beginner-friendly dish that feels gourmet, offers endless customization (swap in different cheeses, adjust the heat, or try gluten-free rolls), and makes a perfect main event for a family dinner, a casual lunch, or your next game-day gathering. This article has all the ingredients, step-by-step instructions, serving suggestions, and storage tips you need—feel free to print it out or save it for future reference in your digital cookbook.
Before you dash off to the grocery store, remember that you can also find a FAQ below to troubleshoot any questions you might have. I’d love to hear how your Buffalo Chicken Cheesesteak turned out—drop a comment, share your tweaks, or ask for help if you hit any bumps on the way. Your feedback is the best part of sharing recipes with fellow home cooks, so don’t be shy! Whether you have thoughts on extra-spicy variations, creative sides, or plating ideas, let me know. Happy cooking, and here’s to many spicy, cheesy, and absolutely delicious meals ahead!
Buffalo Chicken Cheesesteak
Description
Succulent chicken drenched in Frank’s RedHot sauce meets sweet caramelized peppers and onions, all nestled in a toasted hoagie with creamy ranch and provolone for a fiery, melty comfort bite.
Ingredients
Instructions
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Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and cook for about 5-7 minutes, until fully cooked and slightly browned. Remove the chicken from the pan and set aside.
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In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper, cooking until they're softened and slightly caramelized, about 5 minutes.
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Reduce the heat to medium, return the cooked chicken to the skillet, and add the hot sauce. Stir well to evenly coat the chicken and vegetables with the sauce.
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Open each hoagie roll and arrange them on a baking sheet. Spread a tablespoon of ranch or blue cheese dressing on the inside of each roll.
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Evenly distribute the chicken mixture onto each hoagie roll, topping with a slice of provolone cheese.
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Place the baking sheet under the broiler for about 2 minutes or until the cheese is melted and bubbly.
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Carefully remove from the oven, add some chopped celery on top if desired, and serve immediately. Enjoy!
Note
- For an extra kick, add a dash of cayenne pepper to the chicken while cooking.
- Use whole grain or gluten-free hoagies for a slightly healthier or gluten-free option.
- Substitute mozzarella or cheddar cheese if you prefer a different cheese flavor.
- You can add more Frank's RedHot sauce if you like your cheesesteak spicier.
- This recipe can be prepared in advance and assembled just before serving.
