Tangy Buffalo Chicken Cheesesteak

This zesty buffalo chicken cheesesteak combines spicy buffalo sauce and gooey cheese to turn plain chicken into an amazing sandwich treat. It packs all that buffalo wing taste into a handy format, making it a hit for casual get-togethers or quick family dinners.

I whipped these up during last year's football playoffs when we wanted something heartier than wings but still craved that buffalo kick. Now my partner asks for them whenever we have friends over to watch the game.

Ingredients

• Chicken breast Pop it in the freezer for a bit to make cutting thin slices way easier, which gives you that real cheesesteak feel
• Hoagie rolls Go for ones that are fluffy inside with a slight crunch outside for the best texture
• Unsalted butter Helps you manage the salt level while adding a nice richness to your bread and meat
• Garlic powder Spreads flavor everywhere without burning like fresh garlic might
• Kosher salt Bigger than table salt so you can control your seasoning better
• Yellow onion Gets sweet when cooked down and works against the hot buffalo sauce
• Pickled jalapenos Adds a zingy heat that's totally optional but really good
• Franks RedHot The go-to buffalo sauce with just the right mix of heat and zing
• Provolone cheese Melts super smooth without fighting against the buffalo flavor
• Ranch or blue cheese dressing The classic cool-down partner for buffalo anything

Step-by-Step Instructions

Prep the Chicken

Stick your chicken in the freezer for 30-45 minutes until it's firm but not rock-hard. This trick makes getting super thin slices so much easier, which means tender meat in every bite. After it's chilled, take it out and slice it paper-thin, then chop into tiny bits about 1/4 to 1/2 inch. Dust with garlic powder and salt, then let it sit to soak up the flavors.

Prepare the Bread

Turn your oven to 400 degrees. Grab those hoagie rolls and slather butter all over the insides. Sprinkle some garlic powder for extra tastiness. Put them on a baking sheet ready for a quick toast before you build your sandwiches. This step keeps your bread from getting mushy once the saucy chicken goes on.

Sauté the Aromatics

Get a big skillet hot over medium-high heat. Drop in two tablespoons butter and let it melt. Toss in your sliced onions and jalapenos if you're using them and cook for 7-8 minutes. You want the onions soft and a little golden on the edges. The sweetness they develop will play off the spicy sauce nicely. Move them to a bowl and cover to keep warm.

Toast the Rolls

Put your buttered rolls in the hot oven for just five minutes. This gives you a slight crunch outside while keeping them soft inside, perfect for holding all your fillings without falling apart. The melted butter also makes a barrier that stops the sauce from soaking in too much.

Cook the Chicken

Go back to that same skillet, keeping all those tasty bits in there. Crank the heat to high and throw in your seasoned chicken pieces. Cook about 5 minutes, tossing now and then for even browning. Look for some nice caramelized edges while keeping the inside juicy. The high heat is really important here.

Create Buffalo Sauce Coating

Turn the heat down to medium and drop another tablespoon of butter in your hot pan. Once it melts, pour in the Franks RedHot sauce. Keep stirring until every bit of chicken gets covered in that bright orange goodness. The butter makes the sauce richer, creating that true buffalo flavor that sticks to the chicken.

Melt the Cheese

Put the provolone slices right on top of the hot chicken in the pan. Let it melt completely, getting all oozy and mixed with the buffalo sauce. This makes an amazing cheesy buffalo chicken mix where every forkful has melted cheese in it.

Assemble the Sandwiches

Carefully scoop hefty amounts of the buffalo chicken and cheese onto each warm roll. Top with your reserved onions and jalapenos, making sure each sandwich gets its fair share. Add a drizzle of ranch or blue cheese dressing if you want, then serve right away while everything's still hot.

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The Franks RedHot sauce really makes this dish shine. I found that letting it cook down a bit in the pan with the chicken really pumps up the flavor and makes these sandwiches special. My brother-in-law, who says he's a buffalo sauce expert, thinks these are better than his favorite restaurant version.

Make Ahead Options

These sandwiches work great for planning ahead. Make all the buffalo chicken mixture and keep it in sealed containers in your fridge for up to four days. When you're ready to eat, just warm the mixture in a pan until it's hot, put it on freshly toasted rolls, and dig in. The flavors actually get better after they hang out in the fridge for a day.

Spice Level Adjustments

The best part about making buffalo chicken cheesesteak at home is controlling exactly how spicy you want it. For a milder sandwich, cut back to 1/4 cup of Franks RedHot and skip the jalapenos. If you love things super spicy, bump it up to 1/2 cup of hot sauce and add a pinch of cayenne to your chicken seasoning. You can always put extra hot sauce on the table so everyone can adjust their own.

Serving Suggestions

These filling sandwiches go well with lighter sides to round out your meal. The classics include celery and carrot sticks with more blue cheese dressing for dipping. For a bigger spread, try serving with crispy french fries, sweet potato fries, or a basic green salad with ranch dressing. Cold drinks like iced tea or a light beer really help cool down the spiciness.

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Recipe FAQs

→ Can I use pre-cooked chicken for this sandwich?

You can definitely use pre-cooked chicken, but it might feel a bit different in your mouth. When using store-bought rotisserie or leftover chicken, just cut it up, warm it in the pan, and then add your buffalo sauce and cheese. This cuts down on cooking time but the meat might not be as juicy as fresh-cooked chicken.

→ What's the best cheese to use for a Buffalo Chicken Cheesesteak?

Provolone works great because it gets all melty and goes well with the buffalo kick. But you've got options too. Try American cheese if you want something creamier, pepper jack if you want more heat, or even some blue cheese bits for that classic buffalo chicken taste combo.

→ How spicy is this sandwich?

Frank's RedHot gives you a middle-of-the-road heat that most folks can handle no problem. Want it milder? Just use less hot sauce or pick a tamer buffalo sauce instead. Need more fire? Throw in some cayenne pepper, extra jalapeños, or a few drops of something stronger like Tabasco into your mix.

→ Can I make these sandwiches ahead for a party?

You can prep stuff ahead but don't make the whole sandwich too early. Cook your chicken with the buffalo sauce and your veggies up to a day before and keep them in the fridge. When party time comes, warm up the chicken mix in a pan, toast your rolls, and put everything together fresh. This keeps everything tasting right and stops your bread from getting all soggy.

→ What sides pair well with Buffalo Chicken Cheesesteaks?

You can't go wrong with regular fries, sweet potato fries, onion rings, or a light green salad to cut through the richness. Celery and carrot sticks with some ranch or blue cheese dressing on the side also work really well with those buffalo flavors, making your meal feel complete like when you eat buffalo wings.

→ How do I get the chicken sliced very thin?

Stick your chicken breast in the freezer for about 30-45 minutes to firm it up and you'll find it much easier to cut thin slices. Make sure to use a sharp knife and cut across the grain. Don't want to bother? Ask the meat counter person at your grocery store to slice it thin for you, or look for those ready-sliced chicken strips meant for stir fry.