Buffalo Chicken Cheese Steak Recipe

Slice and tenderize

Pat the chicken breasts dry and slice them thinly across the grain into 1/8–1/4-inch strips. Place strips in a bowl.

Marinate

Add 1 tablespoon buffalo hot sauce, 1/4 cup Greek yogurt (or buttermilk), 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the chicken. Toss to coat, cover, and let sit 15–30 minutes at room temperature (or up to 2 hours refrigerated). The yogurt/buttermilk tenderizes and helps the sauce cling.

Prepare vegetables

While the chicken marinates, thinly slice the onion and half the green bell pepper into long strips. Mince the garlic and set aside.

Season vegetables with 1/2 tsp kosher salt and 1/4 tsp black pepper before cooking.

Cook vegetables

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add the sliced onions and bell pepper. Sauté, stirring frequently, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic for the last 30–60 seconds and stir until fragrant. Transfer vegetables to a plate and keep warm.

Cook chicken

Return the skillet to medium-high heat and add a small drizzle of oil if needed. Add the marinated chicken strips in a single layer (cook in batches if necessary to avoid overcrowding). Let chicken sear without moving for 1–2 minutes, then stir and continue cooking until cooked through and lightly browned, about 4–6 minutes total depending on thickness.

Toss with sauce

Reduce heat to low. Add the cooked vegetables back to the skillet with the chicken. Pour in the extra 2 tablespoons buffalo hot sauce and toss everything together until evenly coated and heated through, about 1 minute. Taste and adjust salt or hot sauce as desired.

Assemble with cheese

Split the rolls and lightly toast them cut-side down on the skillet until golden. Pile the buffalo chicken and vegetables into each roll, dividing evenly between 2 rolls. Top each sandwich with 2 slices of provolone cheese. Cover the skillet with a lid for 1–2 minutes to melt the cheese, or place briefly under a broiler until melted and bubbly.

Serve

Remove sandwiches to plates. Drizzle with ranch or blue cheese dressing if desired and sprinkle with chopped parsley. Serve immediately with extra hot sauce on the side.