Buffalo Chicken Cheesesteak Recipe

For the sandwich

1. 1

   Prep meat

   Pat the thinly sliced beef dry with paper towels. If slices are thick or large, briefly chill 10–15 minutes then slice more thinly against the grain. Season the meat evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss gently to combine.

2. 2

   Caramelize onions and peppers

   Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the thinly sliced onion and the sliced green bell pepper (if using). Cook, stirring occasionally, for 8–12 minutes until softened and edges are golden brown. Remove vegetables to a bowl and set aside.

3. 3

   Cook beef

   Return the skillet to medium-high heat and add 1 tablespoon unsalted butter. Add the seasoned beef in an even layer (work in two batches if needed to avoid overcrowding). Spread the meat, let it sear undisturbed for 30–45 seconds, then use a spatula to chop and flip pieces until browned and cooked through, about 2–3 minutes total per batch. Return all cooked beef to the skillet.

4. 4

   Make buffalo sauce for meat

   Reduce heat to medium-low. Pour 1/2 cup hot sauce over the cooked beef and add 2 tablespoons heavy cream. Stir thoroughly so the sauce evenly coats the meat; simmer gently for 1–2 minutes until warmed and slightly thickened. Taste and adjust — add a pinch more salt if needed.

5. 5

   Combine with veggies

   Add the caramelized onions and peppers back into the skillet with the buffalo-coated beef. Toss to combine and distribute the sauce evenly, cooking 1 additional minute to meld flavors.

6. 6

   Assemble with cheeses

   Lower heat to the lowest setting. Lay 1–2 slices of American cheese over the beef mixture per sandwich portion (use about 1.5 slices per roll for 4 rolls). Allow the cheese to soften and begin to melt (cover the skillet with a lid for 30–45 seconds to encourage melting). Use a spatula to scoop the beef and melted American cheese onto the split hoagie rolls.

7. 7

   Add blue cheese and finish

   Sprinkle approximately 2 tablespoons blue cheese crumbles onto each assembled sandwich (about 1/2 cup total divided). If desired, drizzle about 1 tablespoon ranch or blue cheese dressing over each sandwich. Garnish with chopped parsley.

8. 8

   Toast rolls (optional)

   If you prefer toasted rolls, split the hoagies and toast cut-side down in a separate skillet or under a broiler for 1–2 minutes before assembling, brushing cut sides lightly with a little butter.

9. 9

   Serve

   Serve sandwiches hot. Provide extra hot sauce and blue cheese dressing at the table. Each sandwich is best eaten immediately while cheese is melted and meat is hot.