Buffalo Chicken Cheesesteak Recipe

Slice and Season Steak

If not pre-sliced, freeze steak for 20–30 minutes until slightly firm and slice thinly against the grain. Lightly season the sliced steak with 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder.

Shred and Sauce Chicken

If using whole cooked chicken or rotisserie, shred to yield about 1 cup. In a medium bowl combine the shredded chicken with 1/2 cup of Buffalo sauce and toss until evenly coated. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onion, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Cook, stirring occasionally, until softened and edges caramelize, about 12–15 minutes. Reduce heat if onions begin to brown too quickly. Transfer onions to a bowl and keep warm.

Increase skillet to medium-high and add a small drizzle of oil or a butter spray if needed. Add the seasoned thin steak in a single layer (work in batches if needed) and sear, stirring and flipping, until just cooked through, about 2–3 minutes. Remove steak to a plate and keep warm.

Return the skillet to medium heat, add the Buffalo-coated shredded chicken and the cooked steak back to the pan. Pour remaining 1/2 cup Buffalo sauce (from the 1 cup total; assume 1/2 used for chicken earlier) over the meats and toss for 1–2 minutes until everything is hot and evenly sauced. Taste and adjust salt or hot sauce if desired.

Preheat oven broiler or toaster oven. Spread softened butter on the cut sides of the hoagie rolls and toast under the broiler until golden, about 1–2 minutes (watch closely).

Divide the meat mixture evenly between the two toasted rolls. Top each portion with 3 slices provolone, then spoon the grilled onions over the cheese and meat.

Place assembled sandwiches on a baking sheet and put under the broiler just until the provolone melts and bubbles, about 1–2 minutes. Remove carefully.

Drizzle each sandwich with ranch or blue cheese dressing to taste (about 2–3 tbsp each) or serve the dressing on the side for dipping. If using blue cheese dressing, sprinkle crumbled blue cheese on top. Garnish with diced celery and sliced green onions for crunch and freshness.

Serve hot immediately with extra Buffalo sauce and hot sauce on the side.