Buffalo Chicken Cheesesteak Recipe
Need a little kick? We'll cover your chicken cheesesteak in hot sauce and blue cheese. Done!
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Ingredients
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Chicken & Marinade
Vegetables & Toppings
Sauce & Finish
Bread & Assembly
Method
Chicken & Marinade
- 1
Prep and thin-slice chicken
Pat chicken breasts dry. Slice each breast thinly across the grain into 1/8–1/4-inch slices. If breasts are thick, butterfly or pound to about 1/2-inch before slicing.
- 2
Marinate briefly
In a bowl combine 1 tablespoon hot sauce, 1 teaspoon olive oil, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss sliced chicken in the marinade and let sit 10 minutes while you prepare vegetables and rolls.
Vegetables & Toppings
- 3
Slice vegetables
Peel and thinly slice the yellow onion. Core, seed, and thinly slice the green bell pepper. Set aside.
- 4
Sauté onion and pepper
Heat 1 tablespoon butter or neutral oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper, season lightly with a pinch of salt, and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Transfer vegetables to a plate and keep warm.
Chicken Cooking & Buffalo Toss
- 5
Cook chicken
Return the same skillet to medium-high heat and add a drizzle of oil if needed. Add the marinated chicken slices in an even layer (work in two batches if necessary to avoid overcrowding). Cook 2–3 minutes without stirring to get a sear, then stir and cook another 1–2 minutes until cooked through and no longer pink.
- 6
Make buffalo sauce
While chicken finishes, melt 2 tablespoons unsalted butter in a small saucepan or microwave-safe bowl, then whisk in 1/4 cup additional hot sauce until smooth. Taste and adjust heat or butter amount if desired.
- 7
Bread & Assembly
- 8
- 9
Assemble cheesesteaks
Divide the sauced chicken (with onions and peppers) evenly between the two toasted rolls. Sprinkle about 1/2 cup shredded provolone or mozzarella across the filling, then dot each sandwich with about 1/4 cup blue cheese crumbles (total 1/2 cup).
- 10
Melt cheese and finish
Place assembled sandwiches on a baking sheet and put under the broiler for 1–2 minutes, just until the shredded cheese melts and blue cheese softens (or set skillet over low covered heat until cheese melts). Remove when cheese is bubbly and edges are warm.
- 11
Garnish and serve
If desired, sprinkle chopped scallions over the top and serve with ranch or blue cheese dressing on the side for dipping. Serve hot.