Buffalo Chicken Cheesesteaks are cheesy, spicy, chewy and so delicious!
In true I’ll try anything to get labor started fashion, I made these hot, chewy and, most importantly, spicy Buffalo Chicken Cheesesteaks for lunch yesterday. OMG.
Although the spice factor of the cayenne-laced buffalo wing sauce in the sammie did nothing to nudge my little boy along, my tastebuds were definitely moved. These sandwiches are amazing!
Thinly sliced onions and chicken breasts are quickly sauteed then coated in buffalo wing sauce, topped with melty cheese, and piled into a hoagie bun. Then they’re wrapped in foil and warmed in the oven until the bread is hot and chewy. You wanna talk quick and easy recipes? These babies pretty much rule the category. They were cooked, warmed, and the dishes cleaned up, in 20 minutes!
Having a hard time imagining buffalo sauce in your cheesesteak? Don’t. The combo is so much fun. Non-traditional, of course, but a great spin nonetheless.
The last time I had a cheesesteak was in the cheesesteak capital of the country – Philadelphia – with Ben’s family gosh, 7 years ago. Ben and I weren’t married yet, but they took me along on their family vacay anyway. Isn’t that nice of them? We spent some time in the city eating cheesesteaks and checking out the Liberty Bell then finished out the remainder of the vacation in New York City where I thought Ben would propose to me on top of the Empire State Building. He did not. Made me wait a few months then dropped to one knee in a park in San Diego. I’ll take it! ; )
Alright, random stories aside, this recipe legit comes together lickity-split. Start by sauting 1 small sliced onion in 2 Tablespoons butter over medium-high heat until golden brown, about 3 minutes. I used this Le Creuset cast-iron skillet > but any heavy-bottomed skillet will do. Really helps to get the ingredients browning.
Meanwhile, slice 1lb chicken breasts as thin as you can. I find the best way to do this is to cut them when they’re still partially frozen. Makes it so much easier!
Add the chicken to the onions, season with salt and pepper, and then saute until the chicken is no longer pink.
Next add 1/2 cup buffalo wing sauce (NOT hot sauce!)
You should be able to find a few different brands of buffalo wing sauce at your grocery store, but I really like Frank’s. It has just the right amount of heat.
Stir the chicken and onions to coat in the sauce, then separate the mixture into piles (I made half a recipe here so I separated into 2 piles. Full recipe is for 4.)
Now top with cheese slices. Provolone is traditional for cheesesteaks, and would be awesome here, but I had some smoked gruyere in the fridge which I thought would taste fantastic with the spicy, tangy buffalo wing sauce. Which it did. YUM!
Pop a lid on top of the skillet to help melt the cheese, then scoop each pile into a split hoagie roll. I used bolillo rolls – Mexico’s version of a baguette – which I picked up from the bakery section in my grocery store. They’re super soft and the perfect size for these sandwiches.
Wrap each sandwich tightly in foil then pop ‘em into a 250 degree oven for 10 minutes. Not only will this little toast sesh further melt the cheese, but it makes the rolls fabulously warm, soft, and chewy. Plus it leaves you with just enough time to clean up the kitchen!
After 10 minutes are up, unwrap, slice, and enjoy!
Buffalo Chicken Cheesesteaks
2 Tablespoons butter
1 sweet onion, sliced
1lb chicken breasts, sliced thin
salt and pepper
1/2 cup Frank’s Buffalo Wing Sauce
8 slices cheese (suggested: smoked gruyere or provolone)
4 hoagie rolls
- Preheat oven to 250 degrees. Split hoagie rolls down the center then set aside. Tear 4 large sheets of foil then set aside.
- Heat a large skillet over medium-high heat then add butter. Add onions then saute until golden brown, about 3 minutes. Add chicken, season with salt and pepper, and then saute until no longer pink. Add buffalo wing sauce then stir to combine.
- Separate mixture into 4 piles then top with cheese slices. Cover with a lid to melt cheese then remove skillet from heat. Scoop each cheese-topped pile into a split hoagie roll then wrap tightly in foil. Place into the oven to warm completely through for 10 minutes. Unwrap then serve.
These pictures are not doing the squishy-bread factor justice. They were SO warm and chewy. The perfect cheesesteak roll consistency! The spicy buffalo sauce and melted smoked cheese were a truly awesome combo, too. Enjoy these!