Buffalo Chicken Cheesesteak: The Ultimate Spicy & Cheesy Recipe

Buffalo Chicken Cheesesteak: Prepare to experience a flavor explosion that marries the iconic cheesesteak with the fiery kick of buffalo chicken wings! This isn’t just a sandwich; it’s a culinary adventure, a delightful collision of textures and tastes that will leave you craving more. Forget choosing between your favorite game-day snacks – now you can have them both in one glorious, cheesy, spicy bite.

While the classic Philly cheesesteak boasts a rich history rooted in the early 20th century, our Buffalo Chicken Cheesesteak is a modern twist, a playful reimagining of a beloved classic. It captures the spirit of innovation and the desire to elevate comfort food to new heights. The beauty of this recipe lies in its simplicity and the sheer satisfaction it delivers.

People adore this dish for several reasons. First, the combination of tender, juicy chicken, tangy buffalo sauce, and creamy melted cheese is simply irresistible. The soft, toasted roll provides the perfect vessel for this symphony of flavors. Second, it’s incredibly convenient. Whether you’re hosting a party, need a quick weeknight dinner, or simply want to treat yourself, this recipe comes together in a snap. Finally, let’s be honest, who can resist the allure of buffalo chicken? It’s a universally loved flavor profile, and when paired with the comforting familiarity of a cheesesteak, it’s a match made in culinary heaven. Get ready to create your own version of this crowd-pleasing masterpiece!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust to your spice preference)
• Salt and pepper to taste
• For the Buffalo Sauce:
• 1 cup hot sauce (Frank’s RedHot is recommended)
• 1/2 cup unsalted butter, melted
• 1 tbsp white vinegar
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• For the Cheesesteaks:
• 4 hoagie rolls (approximately 6-8 inches long)
• 8 oz provolone cheese, sliced
• 4 oz blue cheese crumbles (optional, for topping)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• Optional Toppings:
• Ranch dressing
• Blue cheese dressing
• Chopped celery
• Shredded lettuce

Preparing the Chicken

1. Prepare the Chicken Breasts: First, we need to get our chicken ready. Place the chicken breasts on a cutting board and pat them dry with paper towels. This helps them brown nicely. Then, slice each chicken breast thinly, about 1/4 inch thick. This will ensure they cook quickly and evenly.
2. Season the Chicken: In a large bowl, toss the sliced chicken with olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Make sure the chicken is evenly coated with the spices. This is where the flavor starts to build!
3. Cook the Chicken: Heat a large skillet or griddle over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer. You might need to do this in batches to avoid overcrowding the pan. Cook the chicken for about 3-5 minutes per side, or until it’s cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
4. Shred the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This makes it easier to eat in the cheesesteaks.

Making the Buffalo Sauce

1. Combine the Ingredients: In a medium bowl, whisk together the hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using). The butter adds richness and helps the sauce cling to the chicken. The vinegar provides a nice tang to balance the heat.
2. Coat the Chicken: Add the shredded chicken to the bowl with the buffalo sauce and toss to coat evenly. Make sure every piece of chicken is covered in that delicious, spicy sauce!

Preparing the Vegetables

1. Slice the Onion and Bell Pepper: While the chicken is cooking, prepare the vegetables. Thinly slice the onion and green bell pepper. The thinner the slices, the quicker they will cook and the better they will integrate into the cheesesteak.
2. Sauté the Vegetables: Heat olive oil in the same skillet you used to cook the chicken (or a clean skillet) over medium heat. Add the sliced onion and green bell pepper and sauté for about 5-7 minutes, or until they are softened and slightly caramelized. Stir occasionally to prevent burning.

Assembling the Buffalo Chicken Cheesesteaks

1. Prepare the Hoagie Rolls: Lightly toast the hoagie rolls if desired. This will help them hold up better to the filling. You can toast them in a toaster oven or under the broiler for a minute or two. Watch them carefully so they don’t burn!
2. Add the Chicken and Vegetables: Divide the buffalo chicken evenly among the hoagie rolls. Then, top with the sautéed onions and green bell peppers.
3. Add the Cheese: Layer the provolone cheese slices over the chicken and vegetables. Make sure the cheese covers the entire filling so it melts evenly.
4. Melt the Cheese: There are a few ways to melt the cheese.
   • Broiler Method: Place the assembled cheesesteaks on a baking sheet and broil for 1-2 minutes, or until the cheese is melted and bubbly. Watch them closely to prevent burning.
   • Oven Method: Place the assembled cheesesteaks on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted.
   • Skillet Method: If your skillet is oven-safe, you can place the assembled cheesesteaks back in the skillet, cover it with a lid, and cook over low heat until the cheese is melted. This method works well if you want to keep the rolls soft.
5. Add Optional Toppings: Once the cheese is melted, remove the cheesesteaks from the oven or broiler. Top with blue cheese crumbles (if using), ranch dressing, blue cheese dressing, chopped celery, or shredded lettuce, according to your preference.
6. Serve Immediately: Serve the buffalo chicken cheesesteaks immediately while they are hot and the cheese is melted and gooey. Enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper in the buffalo sauce to control the spice level. If you like it really hot, add more cayenne pepper or a dash of your favorite hot sauce.
• Cheese Options: Provolone cheese is a classic choice for cheesesteaks, but you can also use mozzarella, pepper jack, or even a cheese sauce.
• Vegetable Variations: Feel free to add other vegetables to the cheesesteaks, such as mushrooms, jalapeños, or banana peppers.
• Chicken Thighs: You can also use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist.
• Slow Cooker Option: For an even easier preparation, you can cook the chicken in a slow cooker. Place the chicken breasts in the slow cooker with the garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and then toss it with the buffalo sauce.
• Air Fryer Option: You can also cook the chicken in an air fryer. Preheat the air fryer to 400°F (200°C). Place the seasoned chicken in the air fryer basket and cook for 10-12 minutes, or until cooked through. Shred the chicken and then toss it with the buffalo sauce.
• Make Ahead: You can prepare the chicken and buffalo sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble the cheesesteaks, simply reheat the chicken and proceed with the recipe.

Serving Suggestions:

• Serve the buffalo chicken cheesesteaks with a side of french fries, onion rings, or coleslaw.
• They also pair well with a simple salad or some celery and carrot sticks with ranch or blue cheese dressing.
• For a party, you can cut the cheesesteaks into smaller portions and serve them as appetizers.

Conclusion:

And there you have it! This Buffalo Chicken Cheesesteak recipe is truly a game-changer, transforming the classic cheesesteak into a spicy, creamy, and utterly irresistible experience. I know, I know, there are a million cheesesteak recipes out there, but trust me on this one – the combination of tender shredded chicken, that fiery buffalo sauce kick, and the cool, creamy cheese sauce is simply divine. It’s the perfect balance of flavors and textures, making it a must-try for any cheesesteak aficionado or buffalo wing lover.

Why is this a must-try? Because it’s more than just a sandwich; it’s an experience. It’s the kind of meal that makes you close your eyes and savor every single bite. It’s the perfect comfort food for a chilly evening, a crowd-pleasing option for game day, or just a satisfying and flavorful lunch. Plus, it’s surprisingly easy to make! You don’t need to be a professional chef to whip up this masterpiece in your own kitchen. The recipe is straightforward, the ingredients are readily available, and the results are guaranteed to impress.

But the fun doesn’t stop there! This recipe is incredibly versatile, offering endless possibilities for customization.

Serving Suggestions and Variations:

* Spice it up! If you’re a true heat seeker, add a pinch of cayenne pepper to the buffalo sauce or use a hotter variety of buffalo wing sauce. You could even throw in some sliced jalapeños for an extra kick.
* Cool it down! For those who prefer a milder flavor, you can temper the heat by adding a dollop of sour cream or ranch dressing on top of the cheesesteak. A sprinkle of fresh cilantro can also add a refreshing touch.
* Cheese, please! While provolone is my go-to cheese for this recipe, feel free to experiment with other varieties. Pepper jack would add a spicy twist, while mozzarella would create a gooey and satisfying melt. You can even use a combination of cheeses for a more complex flavor profile.
* Bun variations: While a classic hoagie roll is perfect, you can also use a pretzel roll for a slightly sweet and salty flavor, or even a toasted baguette for a crispy and crunchy texture.
* Add some veggies: Sautéed onions and peppers are a classic cheesesteak addition, and they work perfectly with the buffalo chicken flavor. You could also add some sliced celery for a bit of crunch and freshness.
* Make it a bowl! For a lower-carb option, skip the bun altogether and serve the buffalo chicken and cheese sauce over a bed of lettuce or cauliflower rice.

I truly believe that this Buffalo Chicken Cheesesteak recipe will become a new favorite in your household. It’s a guaranteed crowd-pleaser, and it’s so much fun to experiment with different variations and toppings.

So, what are you waiting for? Grab your ingredients, fire up your skillet, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking!

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