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!Â
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 >Â 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!
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Buffalo Chicken Cheesesteaks
Description
Buffalo Chicken Cheesesteaks are cheesy, spicy, chewy, and ready in 20 minutes!
Ingredients
- 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
Directions
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Alyssa 07.31.2013
The fact that you didn’t post today makes me think…well you know :-)
Either way, CONGRATULATIONS!!!!
Susan 07.31.2013
I am making these tonight. They sound great!
I didn’t see a new post today so I am hoping that your baby is on the way! If not, you can borrow my trampoline to get things going! You and Ben are going to make awesome parents!
Jenn 07.31.2013
no post yet today.. thinking today must be it :)
jana 07.31.2013
Do you think these would do well made ahead a bit and them re-warmed in the oven?
They look great!
Carma 07.31.2013
Looks good, though hubby wouldn’t be able to hang with it.
I feel like I am stalking this page waiting for the news that the baby is here.
A friend of mine considered taping Hagen Daaz to her knees when her daughter was 2 weeks late. (Everything was fine, baby was just really comfy and laughed at the concept of “due date” apparently.)
HD 07.31.2013
I made these last night! AMAZING. I also added crumbles blue cheese to the meat mixture. Seriously good :) Thanks for the recipe.
Karen 07.31.2013
Speaking of castor oil…… I took it all four times I was pregnant waaaay back in the 70’s. My first was 3 weeks overdue (they would never let you go that long now) and I read in an old nursing school text book that it use to be prescribed for pregnant women to help “jump start” their labor. I never told my doctor until the fourth pregnancy and he actually wrote out a script for me. I’m not advocating it — nature is always the best way to go!!
Georgia @ The Comfort of Cooking 07.31.2013
Love these big honkin’ cheesesteaks, Kristin! They look mouthwatering. Best of luck with nudging baby along, hehe!
Kelly 07.31.2013
Look delicious – i’m sure you are having that baby today after eating those yesterday!!
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[…] Buffalo Chicken Cheesesteaks | Iowa Girl Eats https://iowagirleats.com/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. […]
Jess 07.30.2013
Good luck welcoming your little man, Kristin!!!
RegularCinderella 07.30.2013
These look delish! Can’t wait to try them!
When I was trying to avoid being induced with my daughter, I started putting cayenne pepper on everything, hoping it would be spicy enough to send me into labor. After a particularly nasty event, involving a tuna melt, my husband threw the cayenne pepper away. Meanie!
Heather 07.30.2013
Try Sam’s Fine foods over on the south side of Des Moines. Go in there and ask for the Angry chicken and tell Sam you’re pregnant. Both my sister n law and my cousin went in there when they were past their due dates and both had contractions that night and were in full labor the next day!
Kim R. 07.30.2013
What kind of pan is that?! :)
Nicole 07.30.2013
Love the prebaby recipe, I was inspired to make something similar for dinner. Hope the baby is on his way!!
Carrie 07.30.2013
Looks DELISH. I’m predicting 48 hours till little boy arrives on the scene. Enjoy the special attention from Ben.
Andrea 07.30.2013
This recipe looks good.
8 years ago today, I was 3 days past my due date and waiting for my daughter to arrive. She ended up being born 5 days after her due date. Castor oil was what ended up inducing labor for me and she was born 12 hours later. Drink 1/2 cup castor oil mixed with juice of choice and chug! Quickly follow with plain juice. Hope this helps. This does work…I tried it when I was pregnant with my son two years later and delivered him the next day.
Hang in there, before you know it he’ll be here,snuggling in your arms.
Potatoes & Pilates 07.30.2013
I’ve been stumped on what to get my husband for his birthday…. I think making these might be the best gift ever in his mind. Thank you for the inspiration:)
Thinking of you and your family over the next few (exciting!) days! x
Emily 07.30.2013
Those look so good! Isn’t it amazing how babies are on their own schedule? Love the photo of you and Ben too; he’s a keeper!
Hannah @ CleanEatingVeggieGirl 07.30.2013
These look pretty much amazing since I really enjoy buffalo sauce! I am thinking that I could recreate these using tempeh to make a vegetarian version. You sure have my mind thinking about the possibilities… :)