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Buffalo Chicken Cheesesteak

A fiery fusion of Philly cheesesteak and Buffalo wings, featuring thinly sliced chicken, spicy hot sauce, melted provolone, and creamy ranch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course, Sandwich
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 hoagie rolls or sub rolls sliced open
  • 1.5 lbs boneless skinless chicken breasts very thinly sliced
  • 1 tbsp olive oil or butter
Sauce & Cheese
  • 0.5 cup buffalo wing sauce plus more to taste
  • 8 slices provolone cheese or white American
  • 0.25 cup ranch or blue cheese dressing for drizzling
  • 2 tbsp green onions chopped, for garnish
  • 0.5 tsp garlic powder

Equipment

  • Large skillet or flat-top griddle
  • Spatulas
  • Cutting board and sharp knife

Method
 

  1. Lightly butter the inside of the hoagie rolls and toast them in a hot skillet or under the broiler until golden. Set aside.
  2. Heat oil or butter in a large skillet over medium-high heat. Add the thinly sliced chicken, season with garlic powder, salt, and pepper.
  3. Cook the chicken for 5-7 minutes, chopping it into smaller pieces with a spatula as it cooks, until no longer pink.
  4. Reduce heat to medium-low. Pour the buffalo sauce over the cooked chicken and toss until heavily coated and heated through.
  5. Divide the chicken into 4 portions in the skillet. Lay 2 slices of provolone cheese over each portion.
  6. Cover the skillet with a lid for 30-60 seconds until the cheese is completely melted.
  7. Scoop each cheesy chicken portion into a toasted hoagie roll.
  8. Drizzle generously with ranch or blue cheese dressing, garnish with green onions, and serve hot.

Notes

To make slicing the chicken easier, place the chicken breasts in the freezer for 30 minutes before cutting.