Save Craving a spicy twist on a classic sandwich Buffalo Chicken Cheesesteak takes all the bold flavors of Buffalo chicken wings and wraps them up in a cheesy comforting hoagie. This is the sandwich I reach for when I want big flavor fast and it hits that perfect balance of spicy saucy chicken and melty cheese with every bite
The first time I made this was for a football get-together and it disappeared so fast I barely got a bite. Now it is in heavy rotation for lazy weekends and impromptu gatherings with friends
Ingredients
- Chicken breast: provides tender juicy protein and absorbs all the Buffalo flavor look for firm pink meat with no dried edges for best results
- Hoagie rolls: give classic cheesesteak structure soft inside with a crunchy outside choose rolls that feel slightly heavy they will hold the filling without getting soggy
- Unsalted butter: adds richness and ensures crisp toasted bread use high-quality butter for the best taste
- Garlic powder: gives underlying depth pick the freshest powder for full aroma and strong flavor plus extra for flavoring the bread
- Kosher salt: enhances overall taste choose a flake-style salt for the cleanest seasoning
- Yellow onion: brings a gentle sweetness and subtle bite white onion works too go for onions with tight skin no bruising
- Pickled jalapenos (optional): for those who love heat or swap with banana peppers if you want a tangy kick check freshness for bright color
- Franks RedHot: creates that signature Buffalo zing go with original for the truest flavor
- Provolone cheese: makes everything creamy and gooey select slices that bend easily with no cracking this means they are fresh
- Ranch or blue cheese dressing: offers a cool creamy finish use refrigerated dressing for bright flavor
Instructions
- Freeze and prep the chicken:
- Place the raw chicken breast in the freezer for thirty to forty-five minutes to firm up This makes thin slicing much easier and helps achieve deli-style pieces
- Toast the rolls:
- Preheat your oven to four hundred degrees Fahrenheit Generously spread butter on the inside of each hoagie roll and sprinkle on garlic powder Arrange the rolls cut side up on a baking sheet so heat distributes evenly Set these aside for baking after your fillings are ready
- Slice and season the chicken:
- Once the chicken is just firm but not frozen solid remove it and slice as thinly as possible Aim for a quarter inch thick then chop into smaller pieces for easy eating Toss the chicken pieces in a bowl with garlic powder and kosher salt so every bit gets seasoned
- Sauté the onions and peppers:
- Melt two tablespoons of butter in a large skillet over medium-high heat Add the sliced onion and jalapenos Sauté them gently for about seven to eight minutes stir often until the onions become translucent and soft with nice brown edges Transfer to a bowl and cover to trap steam and keep them warm
- Bake the rolls:
- Slide your buttered hoagie rolls into the oven Bake for five minutes or until lightly golden and crisp outside Remove and let them cool slightly so they stay sturdy for filling
- Cook the chicken:
- Turn the skillet to high heat Add the chopped chicken and cook for five minutes stir occasionally until the chicken is browned and cooked through watch closely to prevent dryness
- Sauce and finish the chicken:
- Lower the skillet heat to medium Add another tablespoon of butter to the pan let melt Pour in Franks RedHot hot sauce and stir well so the chicken is fully coated The smell will be mouthwatering right about now
- Melt the cheese:
- Layer the Provolone cheese slices directly over the steaming chicken Cover the skillet for a minute or two letting the cheese melt completely this ensures every bite is extra gooey
- Assemble and serve:
- Use a spatula to pile the cheesy Buffalo chicken evenly into each warm hoagie roll Spoon on the onion and jalapeno mixture Finish with a generous drizzle of ranch or blue cheese dressing Serve hot and eat right away for maximum happiness
Save My favorite ingredient in this is the Franks RedHot It is simply the best for real Buffalo flavor The first time I piled these sandwiches high for my family my youngest asked why we could not just have these for dinner every night
Storage Tips
Let sandwiches cool to room temperature before refrigerating Keep fillings and rolls separate for best texture then assemble just before reheating Reheat the chicken mixture gently on the stovetop or in the microwave adding a splash of water to keep meat juicy
Ingredient Substitutions
Try rotisserie chicken for extra quick prep Pepper Jack or mozzarella cheese can stand in for Provolone if you want extra melt or different heat Swap in roasted red peppers for jalapenos if you want a milder taste
Serving Suggestions
Serve with a side of celery sticks and carrot sticks for a true Buffalo experience Add extra dressing on the side if your crew loves extra sauce Pair with oven fries or potato chips for a hearty meal
Save This sandwich packs bold flavor in every bite and is perfect for sharing or meal prepping. Try it for your next game day or weeknight dinner—everyone will want seconds.
Recipe Questions
- → How do I get the chicken slices thin enough?
Freeze chicken for 30-45 minutes before slicing to make it easier to achieve thin, even pieces.
- → Can I use a different cheese instead of provolone?
Yes, mozzarella, Monterey Jack, or even pepper jack work well for extra melty goodness and flavor.
- → Is it possible to make this less spicy?
Reduce the amount of Frank’s RedHot or swap it for a milder sauce to tame the heat.
- → What dressings pair best as toppings?
Ranch or blue cheese dressings are classic, adding creamy balance to the spicy chicken filling.
- → How can leftovers be stored and reheated?
Keep fillings in an airtight container in the fridge for four days. Reheat before assembling fresh sandwiches.
- → Can I make this sandwich vegetarian?
Substitute cooked, sliced mushrooms or plant-based chicken alternatives and follow the same preparation steps.