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This zesty Buffalo Chicken Cheesesteak transforms traditional Philly cheesesteak into a spicy, tangy masterpiece that combines the beloved flavors of buffalo wings with the satisfaction of a hearty sandwich. The tender chicken, melty provolone, and kick of Frank's RedHot create an irresistible combination that's perfect for game day, quick dinners, or anytime you're craving something bold and delicious.
I first made these cheesesteaks when hosting friends for a football game, and they disappeared faster than any other dish on the table. Now they've become our Sunday tradition during sports season, with everyone requesting "those buffalo sandwiches" whenever they visit.
Ingredients
- Chicken breast: Partially freezing it makes for easier thin slicing, creating that authentic cheesesteak texture
- Hoagie rolls: Look for rolls with a slightly crisp exterior and soft interior for the perfect balance
- Unsalted butter: Creates rich flavor and helps achieve a beautiful golden toast on the bread
- Garlic powder: Adds depth to both the chicken and the toasted bread without overpowering
- Yellow onion: The subtle sweetness balances the spicy buffalo sauce perfectly
- Pickled jalapeños: Adds extra heat and tanginess, completely optional if you prefer milder flavor
- Frank's RedHot: The classic buffalo wing sauce, essential for authentic buffalo flavor
- Provolone cheese: Mild and melty, it helps tame the heat while adding creamy richness
- Ranch or blue cheese dressing: The traditional buffalo wing accompaniment that cools everything down
Step-by-Step Instructions
- Freeze the Chicken:
- Place chicken breast in the freezer for 30-45 minutes until firm but not completely frozen. This crucial step makes it much easier to achieve thin slices that will cook quickly and evenly, mimicking the texture of traditional cheesesteak meat.
- Prepare the Bread:
- Preheat your oven to 400 degrees. Generously butter the inside of each hoagie roll and sprinkle with garlic powder. Arrange them on a baking sheet without overcrowding. This preparation ensures your bread will have a deliciously crisp, flavorful interior that stands up to the saucy filling.
- Slice and Season the Chicken:
- Remove the partially frozen chicken and slice it as thinly as possible across the grain. Chop these slices into smaller pieces about 1/4 to 1/2 inch in size. Season with garlic powder and salt, tossing to ensure even distribution. The small pieces allow for maximum sauce coverage and faster cooking.
- Cook the Vegetables:
- Heat a large skillet over medium high heat and melt two tablespoons of butter. Add the sliced onions and chopped jalapeños, sautéing for 7-8 minutes until the onions become soft and slightly translucent. Their flavors will meld together, creating a sweet and spicy mixture. Transfer to a bowl and cover to keep warm.
- Toast the Rolls:
- Place the prepared hoagie rolls in the preheated oven and bake for five minutes until golden and crisp. The toasting adds texture contrast and helps prevent the rolls from becoming soggy once filled with the saucy chicken mixture.
- Cook the Chicken:
- Add the seasoned chicken to the hot skillet and increase heat to high. Cook for about 5 minutes, tossing occasionally to ensure even browning. The high heat creates some caramelization while keeping the chicken tender and juicy. Cook just until no pink remains.
- Add the Buffalo Sauce:
- Reduce heat to medium and add another tablespoon of butter to the skillet. Once melted, pour in the Frank's RedHot and stir until every piece of chicken is thoroughly coated in the vibrant sauce. The butter helps the sauce cling to the chicken while adding richness.
- Melt the Cheese:
- Top the saucy chicken mixture with slices of provolone cheese. Allow it to melt completely, creating a creamy layer that binds everything together. The mild cheese helps balance the spiciness of the buffalo sauce.
- Assemble and Serve:
- Use a spatula to carefully transfer the cheesy chicken mixture onto the warmed hoagie rolls. Top with the reserved onion and jalapeño mixture. Drizzle with ranch or blue cheese dressing if desired, and serve immediately while hot and melty.
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My family's favorite version includes extra jalapeños and a generous drizzle of homemade ranch dressing. The first time I made these, my buffalo wing loving husband declared them better than actual wings because there were no bones to deal with and all the same flavors were there.
Make Ahead Options
While these sandwiches are best enjoyed fresh, you can prepare several components ahead of time to streamline the cooking process. Slice and season the chicken up to 24 hours in advance, keeping it covered in the refrigerator. The onion and jalapeño mixture can also be prepared ahead and reheated just before assembly. This preparation makes these sandwiches perfect for busy weeknights or game day entertaining when you want to minimize last minute cooking.
Ingredient Substitutions
If you prefer a different flavor profile, consider swapping the buffalo sauce for barbecue sauce, teriyaki, or even a honey garlic sauce. Chicken thighs can replace chicken breast for a more tender, juicy result with slightly higher fat content. Not a fan of provolone? American, Monterey Jack, or even pepper jack cheese work beautifully in this recipe. The versatility of this sandwich makes it adaptable to whatever ingredients you have on hand.
Serving Suggestions
These buffalo chicken cheesesteaks pair perfectly with crispy french fries, sweet potato fries, or a simple side salad with blue cheese dressing. For a complete buffalo wing experience, serve with celery and carrot sticks on the side. Consider setting up a topping bar with extra hot sauce, blue cheese crumbles, and sliced green onions so everyone can customize their sandwich to taste.
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These sandwiches bring the bold flavors of buffalo wings into handheld perfection, ready to impress for any occasion.
Frequently Asked Questions
- → How do I get the chicken sliced thinly enough?
Partially freeze the chicken breast for 30-45 minutes before slicing. This firms up the meat, making it easier to cut into very thin slices. Use a sharp knife and slice against the grain for best results.
- → Can I substitute the Frank's RedHot sauce?
Yes, you can use any buffalo-style hot sauce as a substitute. For a milder version, try mixing the hot sauce with some melted butter to reduce the heat while maintaining flavor.
- → How can I make this spicier or milder?
To increase heat, add more pickled jalapeños or include some cayenne pepper when seasoning the chicken. For a milder version, reduce the amount of Frank's RedHot and increase the butter ratio, or use a milder hot sauce.
- → What sides pair well with this sandwich?
Classic pairings include french fries, potato chips, coleslaw, or a simple green salad. For a more authentic buffalo experience, serve with celery sticks and extra blue cheese or ranch dressing for dipping.
- → Can I make this ahead of time for a party?
You can prepare the chicken mixture and onion/jalapeño topping up to a day ahead and reheat before serving. Toast the hoagie rolls and assemble the sandwiches just before serving to maintain their texture and prevent sogginess.
- → What cheese alternatives work well?
While provolone offers a mild, melty texture, American cheese, mozzarella, or pepper jack work well too. For a stronger flavor, try blue cheese crumbles mixed with another melting cheese.