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
- Prep the Chicken: Pound the chicken breasts between two pieces of plastic wrap to about 1/2 inch thickness for even cooking.
- Make the Marinade: In a large bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade.
- Marinate Chicken: Add chicken breasts to the marinade, coating thoroughly, and let them sit for at least 30 minutes to absorb flavors.
- Preheat Cooking Surface: Heat a grill or stovetop skillet over medium-high heat, ensuring it is well-oiled to prevent sticking.
- 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.
- Rest Chicken: Remove chicken from heat and let rest for 5 minutes to retain juices.
- 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.
- Shred Chicken: Using two forks, shred the rested chicken into bite-sized pieces.
- Mix Chicken with Sauce: Combine shredded chicken with remaining buffalo sauce in a large bowl, mixing well.
- Preheat Oven: Set oven to 350°F (175°C) to prepare for toasting the sandwiches.
- Prepare Rolls: Slice hoagie rolls lengthwise to create pockets and spread butter on the outside of each roll.
- 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.
- Bake: Bake for 10-15 minutes until cheese is melted and bubbly and rolls are golden brown.
- Optional Broil: For extra bubbly cheese, broil for 2-3 minutes at the end, watching closely to avoid burning.
- 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.