Buffalo Chicken Cheesesteak Sandwich (Print Version)
Spicy Buffalo chicken meets cheesy comfort in this tasty sandwich.
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast
02 -
4 hoagie rolls
03 -
3 tablespoons unsalted butter
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon kosher salt
06 -
1/2 yellow onion, sliced
07 -
1/2 sliced pickled jalapenos, roughly chopped (optional)
08 -
3/8 cup Frank's RedHot sauce
09 -
4 slices Provolone cheese
→ Toppings
10 -
Ranch or blue cheese dressing
# Steps:
01 -
Place the chicken breast in the freezer for 30-45 minutes.
02 -
Preheat the oven to 400°F (200°C). Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.
03 -
Remove chicken from the freezer, slice it as thinly as possible, then chop into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with garlic powder and kosher salt.
04 -
Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter, then add the sliced onions and jalapenos. Sauté for 7-8 minutes until onions are softened and translucent. Transfer to a bowl, cover, and set aside.
05 -
Bake the prepared hoagie rolls in the oven for 5 minutes.
06 -
Add the chicken to the hot skillet and increase the heat to high. Cook for 5 minutes, tossing occasionally, until slightly browned and cooked through.
07 -
Reduce heat to medium, add 1 tablespoon of butter to the skillet, and stir until melted. Add Frank's RedHot sauce and mix until the chicken is thoroughly coated.
08 -
Top the chicken with Provolone cheese slices and cook until melted.
09 -
Transfer the chicken mixture onto the warmed hoagie rolls. Top with the sautéed onion and jalapenos. Serve warm.
# Notes:
01 -
Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to four days.