Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Chicken Cheesesteak: A Spicy Twist on a Classic Favorite Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: American

Description

Buffalo Chicken Cheesesteak is a flavorful twist on the classic Philly cheesesteak, featuring tender grilled chicken breasts marinated in a blend of spices and buffalo sauce, paired with sautéed onions and bell peppers, melted mozzarella cheese, and served in toasted hoagie rolls for a spicy and satisfying sandwich.


Ingredients

Scale

Chicken and Marinade

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup buffalo sauce (adjust to taste)

Vegetables

  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 tablespoon olive oil (for sautéing)

Sandwich Components

  • 1 cup shredded mozzarella cheese
  • 4 hoagie rolls or sub sandwich rolls
  • Butter for toasting the rolls


Instructions

  1. Prep the Chicken: Pound the chicken breasts between two pieces of plastic wrap to about 1/2 inch thickness for even cooking.
  2. Make the Marinade: In a large bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade.
  3. Marinate Chicken: Add chicken breasts to the marinade, coating thoroughly, and let them sit for at least 30 minutes to absorb flavors.
  4. Preheat Cooking Surface: Heat a grill or stovetop skillet over medium-high heat, ensuring it is well-oiled to prevent sticking.
  5. Cook Chicken: Grill or sear chicken for 5-7 minutes per side until fully cooked (internal temperature 165°F/75°C), brushing with buffalo sauce during the last few minutes.
  6. Rest Chicken: Remove chicken from heat and let rest for 5 minutes to retain juices.
  7. Sauté Vegetables: Heat olive oil in a large skillet over medium heat, add onions and bell peppers, sauté for 5-7 minutes until softened and slightly caramelized, then remove from heat.
  8. Shred Chicken: Using two forks, shred the rested chicken into bite-sized pieces.
  9. Mix Chicken with Sauce: Combine shredded chicken with remaining buffalo sauce in a large bowl, mixing well.
  10. Preheat Oven: Set oven to 350°F (175°C) to prepare for toasting the sandwiches.
  11. Prepare Rolls: Slice hoagie rolls lengthwise to create pockets and spread butter on the outside of each roll.
  12. Assemble Sandwiches: Place rolls open side up on a baking sheet, fill each with buffalo chicken mixture, top with sautéed onions and peppers, and sprinkle with shredded mozzarella cheese.
  13. Bake: Bake for 10-15 minutes until cheese is melted and bubbly and rolls are golden brown.
  14. Optional Broil: For extra bubbly cheese, broil for 2-3 minutes at the end, watching closely to avoid burning.
  15. Serve: Remove from oven and let cool for a minute or two. Serve hot with extra buffalo sauce or ranch dressing for dipping, alongside fries or a fresh salad for a complete meal.

Notes

  • You can adjust the amount of buffalo sauce to suit your spice preference.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
  • To make this sandwich lower in fat, use a reduced-fat cheese or less butter on the rolls.
  • For a crispier roll, you can toast them under the broiler before assembling.
  • Keep an eye on the broiler step to avoid burning the cheese.