Buffalo Chicken Cheesesteak

A mouth-watering fusion sandwich featuring tender chicken smothered in spicy buttery buffalo sauce, topped with melted cheese and creamy dressing on a toasted hoagie roll.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 sandwiches

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 680

Ingredients Equipment Method Notes

Ingredients

Sandwich Base

4 large hoagie rolls or sub buns
1.5 lbs boneless skinless chicken breast thinly sliced or shredded
1 tbsp olive oil
0.5 tsp garlic powder
0.5 tsp onion powder
1 pinch salt and pepper to taste

Sauce & Toppings

0.5 cup buffalo wing sauce like Frank's RedHot
2 tbsp unsalted butter melted
8 slices provolone or white American cheese
0.25 cup ranch or blue cheese dressing for drizzling
2 tbsp butter softened, for toasting buns
2 tbsp green onions chopped, for garnish

Equipment

Large Skillet or Griddle
Spatula
Cutting board
Small Bowl

Method

Slice the hoagie rolls, spread with softened butter, and toast face-down in a skillet until golden brown. Set aside.
Season the thinly sliced chicken with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until fully browned and cooked through, about 5-7 minutes.
Whisk melted butter and buffalo sauce together. Pour over the cooked chicken in the skillet, tossing well to coat evenly. Simmer for 1 minute.
Divide the chicken into four rectangular portions in the skillet. Place two slices of cheese over each portion. Cover with a lid for 30 seconds to melt the cheese.
Use a spatula to transfer each cheesy chicken portion into a toasted hoagie roll.
Drizzle generously with ranch or blue cheese dressing and garnish with chopped green onions. Serve hot.

Notes

For easier slicing, place raw chicken breasts in the freezer for 20 minutes before cutting. You can also substitute pre-cooked rotisserie chicken to save time.