Buffalo Chicken Cheesesteak Delight

This Buffalo Chicken Cheesesteak sandwich delivers the perfect fusion of spicy buffalo chicken and indulgent cheesy goodness, all piled high on a warm hoagie roll. When you're craving something that packs a punch but still offers that comforting satisfaction of a classic sandwich, this recipe hits all the right notes.

I created this recipe during football season when I needed something more exciting than plain wings, and now it's requested at every game day gathering. The combination of tender chicken, melty cheese, and that signature buffalo kick makes this impossible to resist.

Ingredients

• Chicken breast: The partially frozen technique ensures you can get those authentic thin slices that make a cheesesteak special
• Hoagie rolls: The foundation of any great sandwich, choose rolls with a slightly crisp exterior and soft interior
• Unsalted butter: Adds richness to both the bread and the chicken filling
• Garlic powder: Infuses both the bread and chicken with aromatic flavor without overpowering
• Kosher salt: Enhances all the flavors without making the dish taste salty
• Yellow onion: Adds sweetness and texture to balance the spicy elements
• Pickled jalapenos: Brings heat and tanginess, completely optional if you prefer less spice
• Franks RedHot: The classic buffalo sauce that gives this sandwich its signature flavor
• Provolone cheese: Melts beautifully and has just enough flavor to stand up to the buffalo sauce
• Ranch or blue cheese dressing: The cooling element that brings everything together

Step-by-Step Instructions

Prepare 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 paper thin slices that cook quickly and evenly. The texture difference is remarkable compared to slicing room temperature chicken.

Prepare the Rolls:

Preheat your oven to 400 degrees. Apply a generous layer of butter to the interior of each hoagie roll, then dust with garlic powder for an extra flavor dimension. Arrange these on a baking sheet without overlapping to ensure even toasting. The toasted interior prevents the rolls from becoming soggy when filled.

Slice and Season the Chicken:

Remove the partially frozen chicken and slice it as thinly as possible across the grain. Further chop these slices into smaller pieces, roughly 1/4-inch to 1/2-inch in size. Season with garlic powder and salt, tossing to coat evenly. The small size allows the chicken to cook quickly and absorb more buffalo sauce.

Cook the Vegetables:

Heat a large skillet over medium-high heat. Melt two tablespoons of butter until it starts to foam slightly. Add the sliced onions and chopped jalapenos, sautéing for 7-8 minutes. Watch for the onions to become soft and slightly translucent with light golden edges. Transfer to a bowl and cover to keep warm.

Toast the Rolls:

Place the prepared hoagie rolls in the preheated oven for five minutes. Look for them to become lightly golden at the edges while still remaining soft in the center. This creates the perfect texture contrast with the filling.

Cook the Chicken:

Add the seasoned chicken to the same hot skillet used for the vegetables. Increase heat to high and cook for 5 minutes, tossing occasionally. Look for slight browning on the edges and ensure no pink remains in the center of the pieces. The high heat creates caramelization that adds depth of flavor.

Add the Buffalo Sauce:

Reduce heat to medium and add another tablespoon of butter to the skillet. Once melted, pour in the Franks RedHot sauce and stir until every piece of chicken is thoroughly coated in the vibrant sauce. The butter helps the sauce cling to the chicken and adds richness.

Melt the Cheese:

Top the buffalo chicken mixture with Provolone cheese slices, arranging them to cover as much of the chicken as possible. Allow the cheese to melt completely, becoming gooey and starting to integrate with the sauce. The melted cheese helps bind all the ingredients together.

Assemble the Sandwiches:

Use a spatula to transfer the cheesy buffalo chicken mixture onto the warmed hoagie rolls, distributing evenly. Top with the reserved onion and jalapeno mixture. A drizzle of ranch or blue cheese dressing completes the authentic buffalo experience.

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The first time I served these at a family gathering, my brother in law who claims to hate buffalo anything asked for the recipe. The key is balancing the hot sauce with enough butter and allowing the provolone to mellow everything out. Now its become our unofficial tradition before watching our team play.

Make Ahead Options

While these sandwiches are best enjoyed immediately after preparation, you can save time by prepping certain components ahead. Slice and season the chicken up to a day in advance, keeping it refrigerated in an airtight container. The onion and jalapeno mixture can also be prepared ahead and refrigerated separately. When ready to serve, simply cook the chicken, melt the cheese, and assemble on freshly toasted rolls.

Perfect Pairings

These Buffalo Chicken Cheesesteaks pair beautifully with crispy french fries, sweet potato fries, or a fresh side salad with ranch dressing. For a full game day spread, serve alongside celery and carrot sticks with extra blue cheese dressing. A cold beer or lemonade offers the perfect contrast to the sandwich's spicy profile.

Heat Level Customization

The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version, reduce the Franks RedHot to 1/4 cup and omit the jalapenos completely. Those seeking more heat can add a tablespoon of sriracha to the buffalo sauce or increase the jalapenos. You can also serve with hot honey on the side for drizzling, which adds a sweet heat dimension that complements the buffalo flavor wonderfully.

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Recipe FAQs

→ What type of chicken works best for this dish?

Chicken breast works best due to its lean texture, but chicken thighs can be used for a juicier option.

→ Can I make this sandwich ahead of time?

It's best enjoyed fresh, but you can store leftovers in the refrigerator for up to four days in an airtight container.

→ What can I use instead of Provolone cheese?

You can substitute Provolone with mozzarella, Monterey Jack, or any mild, melty cheese.

→ How can I make it less spicy?

Reduce the Frank's RedHot sauce or substitute it with a milder hot sauce. You can also skip the jalapeños and use banana peppers instead.

→ What sides pair well with this dish?

Serve with potato chips, French fries, or a simple green salad for a complete meal.