Introduction

This Buffalo Chicken Cheesesteak combines the spicy tang of Buffalo sauce with tender chicken and melty mozzarella cheese, all stuffed inside a soft hoagie roll. It’s a flavorful twist on the classic cheesesteak, perfect for a satisfying lunch or casual dinner.

Two sandwiches are placed on a wooden board over a white marbled surface. Each sandwich has a soft, light golden brown sub roll sliced open to hold the filling. The bottom layer inside is shredded chicken coated richly in a deep orange sauce, spilling slightly out from the edges. On top of the chicken is a thick layer of creamy white dressing or sauce with bits of green herbs sprinkled on it, adding a fresh look. The sandwiches are positioned side by side, with the closest one in clear focus and the other softly blurred in the background, showing the same layers and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/2 cup Buffalo sauce (plus extra for drizzling)
2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup shredded mozzarella cheese
4 hoagie rolls
1/4 cup ranch or blue cheese dressing (optional, for drizzling)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: In a bowl, toss the thinly sliced chicken breasts with Buffalo sauce until well coated. Set aside to marinate for about 10 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper. Cook until softened and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add the buffalo-coated chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Season with salt and pepper to taste.
Step 4: Return the cooked onions and peppers to the skillet with the chicken. Stir everything together and cook for another 1-2 minutes to heat through.
Step 5: Preheat your oven’s broiler. Slice the hoagie rolls lengthwise but not all the way through, creating a hinge.
Step 6: Fill each roll with the buffalo chicken mixture. Sprinkle shredded mozzarella cheese generously on top.
Step 7: Place the filled sandwiches on a baking sheet and broil for 2-4 minutes, watching closely, until the cheese is melted and bubbly.
Step 8: Remove from oven and drizzle with extra Buffalo sauce and ranch or blue cheese dressing, if using. Garnish with chopped fresh parsley before serving.

Tips & Variations

Substitute chicken with thinly sliced beef for a traditional cheesesteak texture with a Buffalo twist.
Add sliced jalapeños for extra heat and flavor.
Use provolone or cheddar cheese instead of mozzarella for a different cheesy profile.
For a crispier sandwich, toast the hoagie rolls lightly before filling.

Storage

Store leftover Buffalo Chicken Cheesesteaks in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep the bread from getting soggy. Avoid microwaving if possible to maintain the best texture.

How to Serve

A close-up of a sandwich on a white soft bun, cut in half horizontally, filled with shredded orange-brown saucy meat at the bottom layer, topped with a thick layer of white creamy sauce sprinkled with green herbs. The sandwich rests on a wooden board placed on a white marbled texture surface. In the background, a second sandwich of the same style is slightly out of focus, along with green vegetable slices and a glass of a white drink. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the cooked chicken and veggies in advance and store them separately. Assemble and broil the sandwiches just before serving to keep the bread fresh and cheese melty.

Is there a vegetarian alternative for this cheesesteak?

Absolutely! Use thinly sliced portobello mushrooms or seitan in place of chicken and toss them in Buffalo sauce for a flavorful vegetarian version.

Buffalo Chicken Cheesesteak Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This Buffalo Chicken Cheesesteak is a spicy and flavorful twist on the classic sandwich. Tender thinly sliced chicken breasts are cooked with vibrant Buffalo sauce, sautéed onions, and bell peppers, then topped with melted mozzarella cheese in a soft hoagie roll. Perfect for a hearty lunch or game day treat, this recipe combines the tangy heat of Buffalo sauce with creamy ranch or blue cheese for an irresistible combination.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Sandwich
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Sauce

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/2 cup Buffalo sauce (plus extra for drizzling)
2 tablespoons olive oil
Salt and pepper, to taste

Vegetables

1 onion, thinly sliced
1 green bell pepper, thinly sliced

Assembly

1 cup shredded mozzarella cheese
4 hoagie rolls
1/4 cup ranch or blue cheese dressing (optional, for drizzling)
Fresh parsley, chopped (for garnish)

Instructions

Prepare the chicken: Thinly slice the boneless, skinless chicken breasts into strips. Season with salt and pepper to taste.
Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
Cook the chicken: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced chicken and cook over medium-high heat until fully cooked through and lightly browned, about 6-8 minutes.
Add Buffalo sauce: Pour 1/2 cup Buffalo sauce over the cooked chicken and stir well to coat evenly. Cook for an additional 2 minutes to heat through and meld the flavors.
Combine chicken and vegetables: Return the sautéed onions and bell peppers to the skillet with the Buffalo chicken. Stir gently to combine the mixture evenly.
Melt cheese: Lower the heat to low. Sprinkle the shredded mozzarella cheese over the chicken and vegetable mixture. Cover the skillet with a lid or foil to allow the cheese to melt, about 2-3 minutes.
Prepare the hoagie rolls: Meanwhile, slice the hoagie rolls lengthwise without cutting all the way through. Optionally, toast the rolls lightly in a separate pan or oven for extra texture.
Assemble the cheesesteaks: Spoon the Buffalo chicken, pepper, and onion mixture generously into each hoagie roll. Drizzle additional Buffalo sauce and ranch or blue cheese dressing on top if desired.
Garnish and serve: Sprinkle chopped fresh parsley over the assembled sandwiches for a pop of color and freshness. Serve immediately while hot.

Notes

For extra heat, add a pinch of cayenne pepper or hot sauce to the Buffalo sauce before mixing.
Substitute mozzarella with provolone or cheddar cheese for different flavor profiles.
Make it gluten-free by using gluten-free hoagie rolls or wraps.
Use leftover cooked chicken to save time.
The sandwich is best enjoyed fresh to maintain the crispy roll and melty cheese texture.

Keywords: Buffalo chicken, cheesesteak, hoagie sandwich, spicy chicken sandwich, game day recipe, Buffalo sauce