Best Buffalo Chicken Cheesesteak Recipe

I packed everything I crave into this Buffalo Chicken Cheesesteak: saucy chicken, melty cheese, tender peppers, and a roll that can barely hold it all. One bite and it’s clear why this mashup deserves a permanent spot in my dinner lineup.

I’m obsessed with this Buffalo chicken cheesesteak because it hits loud, messy, and unapologetically saucy. The chicken gets that tangy kick from Frank’s RedHot sauce, then the provolone cheese comes in all melty and ridiculous, turning every bite into something I keep thinking about later.

But what I really love is the balance: spicy, creamy, juicy, salty, with that big sandwich energy that makes me ignore every other dinner plan. And yes, it’s a little over the top.

That’s the point. This is the kind of sandwich I crave when plain chicken just sounds offensive.

Messy hands, zero regrets, every time.

Ingredients

• Chicken is the hearty base, soaking up buffalo sauce like it was meant to.
• Frank’s RedHot brings that classic tangy heat without getting weird or fancy.
• Butter smooths the sauce out, so it’s spicy but still rich.
• Oil helps the onions and peppers cook up soft, glossy, and a little sweet.
• Onions add that cheesesteak vibe, plus a mellow bite you’ll want.
• Green pepper gives crunch and color, but it’s totally okay to skip.
• Garlic makes everything smell amazing and taste less flat.
• Chicken broth keeps the filling juicy, especially if you’re using cooked chicken.
• Provolone melts beautifully, basically tying the spicy chicken together.
• Hoagie rolls hold the mess, the cheese, and all the good stuff.
• Blue cheese or ranch cools the heat, if you’re into that creamy finish.
• Salt and pepper keep the flavors sharp, not bland.
• Parsley or green onions add freshness, plus they make it look less chaotic.

Ingredient Quantities

• 1 pound boneless skinless chicken breasts (or 2 cups shredded cooked chicken)
• 1/2 cup Frank’s RedHot sauce (or your favorite buffalo sauce)
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil or olive oil
• 1 medium yellow or sweet onion, thinly sliced
• 1 medium green bell pepper, thinly sliced (optional)
• 1 clove garlic, minced
• 1/4 cup low sodium chicken broth (optional, to keep chicken moist)
• 8 slices provolone cheese or about 2 cups shredded provolone/mozzarella blend
• 4 hoagie rolls or long sandwich rolls
• 1/2 cup blue cheese crumbles or 1/4 cup ranch or blue cheese dressing (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)

How to Make this

1. If using raw chicken breasts, thinly slice them into strips or pound to even thickness, season with salt and pepper; if using cooked shredded chicken, skip to step
3.

2. In a bowl toss the raw chicken strips with 1/4 cup Frank’s RedHot sauce and 2 tablespoons melted butter; let sit 5 minutes to marinate.

3. Heat 1 tablespoon vegetable or olive oil in a large skillet over medium-high heat; add the sliced onion and optional green bell pepper and cook until softened and lightly caramelized, about 6 to 8 minutes.

4. Push the vegetables to the side, add the marinated chicken strips and cook until browned and cooked through, about 5 to 7 minutes; add minced garlic in the last minute and season with salt and pepper.

5. If using shredded cooked chicken, add it to the skillet with the vegetables, then pour the remaining 1/4 cup Frank’s RedHot sauce, 2 tablespoons melted butter, and 1/4 cup low sodium chicken broth; stir and heat until well combined and moist.

6. Reduce heat to low and layer 2 slices provolone or about 1/2 cup shredded provolone/mozzarella over the hot chicken mixture so the cheese melts, covering the skillet if needed for even melting.

7. Meanwhile split and toast the hoagie rolls under a broiler or in a toaster oven until lightly crisped.

8. Spoon the cheesy buffalo chicken into each roll, top with blue cheese crumbles or drizzle with ranch or blue cheese dressing as desired, and sprinkle with chopped fresh parsley or sliced green onions.

9. Serve immediately with extra hot sauce and napkins on the side.

Equipment Needed

1. Cutting board
2. Chef knife
3. Large mixing bowl
4. Measuring cups and spoons
5. Large skillet (12 inch)
6. Silicone spatula or tongs
7. Small saucepan or microwave safe bowl for melting butter
8. Baking sheet or toaster oven to toast rolls
9. Cheese grater or knife for slicing cheese
10. Serving spoon and kitchen tongs for assembling sandwiches

FAQ

Best Buffalo Chicken Cheesesteak Recipe Substitutions and Variations

• Chicken breasts: shredded rotisserie chicken, ground chicken cooked and crumbled, thinly sliced turkey breast, even tofu or tempeh for a vegetarian option
• Frank’s RedHot sauce: other buffalo sauces, sriracha mixed with melted butter, a mix of hot sauce and honey for sweet-heat, store bought wing sauce
• Provolone cheese: mozzarella, Monterey Jack, cheddar for more bite, pepper jack for added heat
• Hoagie rolls: brioche buns, toasted baguette slices, Kaiser rolls, large pita or flatbread for a lighter wrap style

Pro Tips

1. Marinate the raw chicken a bit longer if you have time, 15 to 30 minutes instead of 5. It really helps the buffalo flavor sink in and keeps the meat juicier when cooking.

2. Get good caramelization on the onions and peppers by cooking them low and slow until deeply golden. Those sweet notes balance the heat and add real depth to the sandwich.

3. Warm the skillet lid or use a baking sheet over the pan when you add the cheese so it melts evenly without overcooking the chicken. Alternatively, pop the assembled sandwiches under the broiler for a minute to get bubbly, melted cheese and a toasty top.

4. Toast the rolls well and keep them slightly open when serving so the bread does not go soggy from the saucy filling. If you need to make these ahead, assemble but toast at the last minute for best texture.