Buffalo Chicken Cheesesteak Recipe

Slice and season beef

If your steak is not pre-sliced, slightly freeze it for 20–30 minutes so it slices thinly across the grain. Thinly slice to about 1/16–1/8 inch thickness. Place slices in a bowl, season with kosher salt and black pepper, toss to coat.

Soften the cream cheese to room temperature so it blends easily with buffalo sauce.

Sweat onions and peppers

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add the thinly sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Add the minced garlic in the last 1 minute and cook until fragrant. Transfer vegetables to a bowl and set aside.

Brown the steak

Increase heat to medium-high and add remaining 1 tablespoon vegetable oil to the same skillet. Add the seasoned, thinly sliced steak in an even layer (work in two batches if necessary to avoid steaming). Let the meat sear for about 1 minute, then stir and spread again, cooking until just browned, about 2–3 minutes total.

Combine with sauce

Reduce heat to medium. Stir the Worcestershire sauce into the steak, then add the buffalo sauce and the softened cream cheese. Stir constantly until the cream cheese melts and the sauce thickens slightly and coats the meat, about 2–3 minutes. Return the cooked onions and peppers to the skillet and fold to combine so everything is evenly coated. Taste and adjust seasoning—add a pinch of salt or extra buffalo sauce if desired.

Prepare rolls

Preheat broiler to high. Split the hoagie rolls without cutting all the way through. Brush the cut interiors lightly with the melted butter. Place rolls cut-side up on a baking sheet and broil 30–60 seconds until just golden — watch carefully to avoid burning.

Fill and top with cheese

Spoon an even amount of the buffalo steak and vegetable mixture into each roll. Crumble half of the blue cheese over the filling, then place two slices of provolone on top of each sandwich.

Melt the cheese

Return the filled sandwiches to the baking sheet and broil 1–2 minutes, or until the provolone is melted and starting to bubble. Remove from oven.

Drizzle about 2 tablespoons of ranch or blue cheese dressing over both sandwiches (about 1 tablespoon per sandwich). Sprinkle remaining blue cheese crumbles and sliced green onions on top. Serve immediately while hot.

Optional: Serve extra buffalo sauce and dressing on the side for dipping.