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Buffalo Chicken Cheesesteak

Similar to a Philly cheesesteak, this hearty buffalo chicken cheesesteak is loaded with sautéed onions, peppers, and melted Provolone cheese. This spicy sandwich is sure to be a new favorite!!

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What you’ll love about this recipe


  • It’s simple to prepare! By the looks of it, you may think this sandwich is difficult and/or labor-intensive to make BUT that is not the case! It actually takes less than 30-minutes to prepare and all the steps are uncomplicated.
  • It’s hearty! I guarantee that both your belly and heart will be full after indulging in this sandwich. These babies are loaded down with all the goods: buffalo chicken, onion, jalapenos (optional), Provolone cheese, and your choice of blue cheese or ranch dressing.
  • It’s spicy (but it doesn’t have to be)! I am a spicy food fanatic so one of my favorite things about this sandwich is that with the buffalo sauce and jalapenos it brings the heat! If you can’t tolerate a lot of heat, you can easily adjust the level by reducing the number of jalapenos, swapping them for banana peppers, or leaving out the peppers altogether.
A single buffalo chicken cheesesteak sandwich.

Ingredients (+ notes & substitutions)


Ingredients for buffalo chicken cheesesteak (see recipe card).
  • Chicken breast: Boneless skinless chicken thighs or chicken tenderloins could be substituted.
  • Hoagie rolls: If you are unable to find hoagie rolls, you may have to use sub rolls which are similar but softer.
  • Butter: To butter the rolls and for cooking the veggies and chicken.
  • Garlic powder: To sprinkle on the hoagie rolls prior to baking.
  • Kosher salt
  • Yellow onion: Because they are a bit sweeter than other varieties of onions, I prefer yellow onion for this recipe. I think it pairs nicely with the spicy buffalo sauce and jalapenos. White onion would be a fine substitute, however.
  • Pickled jalapenos: If jalapenos are too spicy you may substitute for banana peppers (mild or hot) or leave the peppers out altogether.
  • Frank’s RedHot:  I’ve said it before and I’m sure I’ll say it again, but Frank’s is my go-to choice whenever I’m cooking up something “buffalo”. Its spot-on flavor and accessibility make it an obvious choice.
  • Provolone cheese: True to a Philly cheesesteak, this recipe calls for Provolone cheese. If you prefer, you may use pepper Jack or mozzarella instead.
  • Ranch or blue cheese dressing

How to make buffalo chicken cheesesteaks (+tips)


1. Place the chicken breast in the freezer for 30-45 minutes. Slightly freezing the chicken allows you to slice it thinly with ease and for a cheesesteak you want the protein sliced as thinly as possible. **I highly recommend that you not skip this step.**

2. Preheat your oven to 400 degrees. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.

3. Remove the chicken from the freezer, slice it as thinly as possible then chop it into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with the garlic powder and salt and set aside.

Chopped raw chicken in a bowl.

4. Heat a large skillet over medium-high heat. Melt two tablespoons of butter then add the onions and jalapenos and sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.

Close up of sautéed onion and jalapeno.

5. Bake the hoagie rolls for five minutes.

Four hoagie rolls.

6. Meanwhile, add the chicken to the hot skillet, increase heat to high, and cook for approximately 5-minutes, tossing occasionally, until slightly browned and cooked through. If there is still liquid in the skillet once the chicken is cooked, pour it out into the sink to dispose of.

Cooked chicken in a cast-iron skillet.

7. Reduce the heat to medium add another tablespoon of butter to the skillet, and cook until melted. Add the Frank’s RedHot and stir until the chicken is thoroughly coated.

8. Top the chicken with the Provolone cheese slices and cook until melted.

Buffalo chicken in a skillet topped with melted Provolone.

9. Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the onion/jalapeno mixture, ranch or blue cheese dressing, and additionally Frank’s RedHot (if desired). Serve warm.


Storage


This sandwich is best enjoyed fresh, however, leftovers will keep for up to four days stored in the refrigerator in an airtight container.



Four buffalo chicken cheesesteak sandwiches on a cutting board.
Close up of buffalo chicken cheesesteak.

More buffalo chicken recipes:


  • Buffalo Chicken Fries: These loaded buffalo chicken fries with bacon are the perfect easy appetizer for game day or a weekend movie night with the fam. Customize with your favorite toppings and dig in!!! Naturally gluten-free.
  • Fried Buffalo Pickles: A fun and delicious twist on a classic appetizer, these spicy fried pickles are coated in a buffalo-flavored breading and fried to golden perfection. Serve them with ranch for dipping and enjoy! Naturally vegetarian.
  • Homemade Buffalo Ranch: Get your buffalo sauce and ranch dressing fix all in one with this simple, five-minute buffalo ranch. It’s great on salads, chicken, or as a dip for fries, pizza, and more. Naturally vegetarian and gluten-free.

If you make this buffalo chicken cheesesteak I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Buffalo Chicken Cheesesteak

Buffalo Chicken Cheesesteak

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

Similar to a Philly cheesesteak, this hearty buffalo chicken cheesesteak is loaded with sautéed onions, peppers, and melted Provolone cheese. This spicy sandwich is sure to be a new favorite!!

Ingredients

  • 1 pound chicken breast
  • 4 hoagie rolls
  • 3 tablespoons unsalted butter + more for buttering the bread
  • 1/2 teaspoon garlic powder + more for bread
  • 1/2 teaspoon kosher salt
  • 1/2 yellow onion, sliced, could sub for white onion
  • 1/2 sliced pickled jalapenos, roughly chopped (optional), could sub for banana peppers
  • 3/8 cup Frank's RedHot
  • 4 slices Provolone cheese
  • Ranch or blue cheese dressing

Instructions

  1. Place the chicken breast in the freezer for 30-45 minutes.
  2. Preheat your oven to 400 degrees. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.
  3. Remove the chicken from the freezer, slice it as thinly as possible then chop it into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with the garlic powder and salt and set aside.
  4. Heat a large skillet over medium-high heat. Melt two tablespoons of butter then add the onions and jalapenos and sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.
  5. Bake the hoagie rolls for five minutes.
  6. Meanwhile, add the chicken to the hot skillet, increase heat to high, and cook for 5-minutes, tossing occasionally, until slightly browned and cooked through.
  7. Reduce heat to medium, add another tablespoon of butter to the skillet, and cook until melted. Add the Frank's RedHot and stir until the chicken is thoroughly coated.
  8. Top the chicken with the Provolone cheese slices and cook until melted.
  9. Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the onion/jalapeno mixture and serve warm.

Storage: This sandwich is best enjoyed fresh, however, leftovers will keep for up to four days stored in the refrigerator in an airtight container.

Nutrition Information:
Yield: 4 Serving Size: 1 sandwich
Amount Per Serving: Calories: 953Total Fat: 45gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 231mgSodium: 2204mgCarbohydrates: 58gFiber: 4gSugar: 9gProtein: 76g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

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Moop Brown

Monday 27th of June 2022

I'm a big fan of buffalo chicken but have never had a chicken cheesesteak so this recipe has me intrigued and wanting to try.

Erin

Sunday 26th of June 2022

I've never had a chicken cheesesteak before and made this ASAP. So good! I'm sad I've been missing this all my life. Thanks for posting!

Marie

Sunday 26th of June 2022

I'd never tried chicken cheesesteak and I loved it so much! It's super easy to prepare, so tasty, and I loved that spicy kick.

Jenny

Saturday 25th of June 2022

This is a simple yet delicious buffalo chicken cheesesteak recipe. Thanks for sharing!

Heather Perine

Friday 24th of June 2022

Dang these sandwiches were good! My husband loves spicy food and couldn’t get enough!

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