Description
This bold and satisfying buffalo chicken cheesesteak combines tender, spicy chicken with melted cheese in a soft hoagie roll. Perfect for game day or a quick lunch, this recipe delivers restaurant-quality flavor at home in just 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts – sliced thin (about ¼ inch thick)
- 3 tablespoons olive oil – for cooking the chicken
- 1 medium onion – sliced (about 1 cup)
- 1 bell pepper – sliced (red or green)
- 3 cloves garlic – minced
- ½ cup buffalo wing sauce – plus extra for serving
- 2 tablespoons butter – to finish the buffalo sauce
- Salt and black pepper – to taste
- 1 teaspoon paprika – for extra flavor depth
- ½ teaspoon garlic powder – enhances the savory notes
- 4 hoagie rolls – or sub rolls, split lengthwise
- 8 slices provolone cheese – or American cheese
- 2 tablespoons mayonnaise – optional, for spreading on rolls
- Fresh lettuce leaves – for crunch and freshness
- Sliced tomatoes – optional, for added freshness
Instructions
- Prepare the Chicken: Slice chicken breasts horizontally into thin cutlets, about ¼ inch thick. Season both sides with salt, pepper, paprika, and garlic powder.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking for 5-6 minutes until softened and slightly caramelized. Remove and set aside.
- Cook the Buffalo Chicken: In the same skillet, add remaining 2 tablespoons olive oil. Cook seasoned chicken pieces for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature).
- Create the Buffalo Sauce: Add minced garlic to the skillet and cook for 30 seconds. Pour in buffalo wing sauce and butter, stirring until butter melts and creates a glossy sauce.
- Combine: Return cooked vegetables to the skillet with buffalo chicken. Toss everything together until evenly coated with sauce.
- Prepare Rolls: Slice hoagie rolls lengthwise, leaving hinged. Optionally spread thin layer of mayonnaise inside each roll.
- Assemble: Divide buffalo chicken mixture evenly among rolls. Top each with 2 slices provolone cheese.
- Melt Cheese: Place assembled sandwiches under broiler for 1-2 minutes until cheese bubbles and turns golden.
- Finish: Remove from broiler, add lettuce and tomato if desired. Serve immediately while hot.
Notes
Pro Tips:
- Pound chicken breasts to even thickness for uniform cooking
- Mix buffalo sauce with honey for sweet-heat balance
- Toast hoagie rolls lightly to prevent sogginess
- Cook chicken and vegetables up to 2 days ahead for meal prep
Storage: Store leftover chicken mixture in refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in skillet with splash of buffalo sauce.
Substitutions: Use gluten-free rolls for celiac-friendly option. Substitute chicken with cauliflower for vegetarian version.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4
- Sodium: 1240
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: buffalo chicken cheesesteak recipe, spicy chicken cheesesteak, buffalo chicken sandwich, hot chicken sub, chicken Philly sandwich, melted cheese chicken hoagie, buffalo sauce sandwich, easy chicken cheesesteak, game day food, quick lunch recipe