Description
This Buffalo Chicken Cheesesteak is a bold and flavorful twist on the classic Philly cheesesteak, combining tender shredded chicken tossed in spicy buffalo wing sauce with sweet caramelized onions and gooey melted mozzarella cheese. Served in toasted hoagie rolls and optionally drizzled with creamy ranch or blue cheese dressing, this sandwich offers a perfect balance of spicy, savory, and creamy flavors perfect for a quick and satisfying meal.
Ingredients
Scale
Buffalo Chicken Filling
- 2 cups cooked chicken, shredded
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
Vegetables and Cheese
- 1 medium onion, thinly sliced
- 1½ cups shredded mozzarella cheese (or provolone or pepper jack)
Bread and Additional Ingredients
- 4 hoagie rolls or sub rolls
- 1 tablespoon butter
- Ranch or blue cheese dressing, for drizzling (optional)
- Chopped green onions or parsley, for garnish (optional)
Instructions
- Caramelize the Onions: In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté, stirring occasionally, until they become caramelized, golden, and tender, about 8–10 minutes. Remove from the skillet and set aside.
- Prepare Buffalo Chicken: Using the same skillet, add the shredded cooked chicken and buffalo wing sauce. Stir well to coat the chicken evenly and heat through for 3–4 minutes.
- Preheat Broiler: Preheat your oven broiler or a griddle pan to prepare for toasting the rolls and melting the cheese.
- Toast Hoagie Rolls: Carefully slice the hoagie rolls open without cutting all the way through. Place them under the broiler for 1–2 minutes until they are lightly toasted and golden. Watch closely to prevent burning.
- Assemble Sandwiches: Stuff each toasted hoagie roll with a generous portion of buffalo chicken, then top with caramelized onions, followed by shredded mozzarella cheese.
- Melt the Cheese: Return the stuffed sandwiches to the broiler for 2–3 minutes until the cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove the sandwiches from the broiler. Optionally, drizzle ranch or blue cheese dressing over the top and garnish with chopped green onions or parsley. Serve immediately while hot.
Notes
- Use leftover rotisserie chicken or quickly cooked shredded chicken for convenience.
- Adjust the amount of buffalo sauce to control the spice level.
- Substitute cheese types to your preference for different flavor profiles.
- Watch the broiler carefully to avoid burning the bread or cheese.
- For a less spicy version, omit the buffalo sauce or use mild wing sauce.
- Serve with celery sticks or carrot sticks for a classic buffalo wing side.
