A bold, spicy twist on the classic Philly-style sandwich, this Buffalo Chicken Cheesesteak brings the heat and flavor. I use thinly sliced chicken tossed in tangy buffalo sauce, cooked with caramelized onions, and tucked into a crusty hoagie roll layered with melted provolone cheese. A drizzle of blue cheese or ranch dressing takes it over the top. It’s an easy weeknight dinner or satisfying lunch that delivers both comfort and kick.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken thighs or breasts, thinly sliced
Salt and black pepper, to taste
2 tablespoon unsalted butter (or 1 tablespoon butter + 1 tablespoon olive oil)
½ medium yellow onion, thinly sliced
¼ cup buffalo sauce (adjust to spice level)
4 slices provolone cheese (or white American cheese)
2 hoagie rolls (soft interior, crusty top)
Optional: blue cheese dressing or ranch dressing, for drizzling
Directions
I start by preheating the oven to 350 °F (175 °C).
In a large skillet over medium-high heat, I melt the butter (or butter and oil combo) and sauté the sliced onion for 4–5 minutes until it starts to soften and brown.
Then I season the chicken with salt and pepper, add it to the pan, and cook for another 4–5 minutes until fully cooked through.
I pour in the buffalo sauce, tossing everything until the chicken is well coated and the sauce is warmed through.
Next, I lay 2 slices of provolone inside each hoagie roll, then fill the rolls with the buffalo chicken mixture.
I wrap each sandwich tightly in foil and bake in the oven for about 5 minutes until the cheese melts and the roll is heated through.
After unwrapping, I like to drizzle on blue cheese or ranch dressing before serving.
Servings and timing
Servings: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approx. 730 kcal per sandwich
Variations
I sometimes swap provolone for mozzarella or pepper jack for extra spice.
For a low-carb version, I serve the buffalo chicken over a bed of greens instead of in a roll.
If I want more crunch, I add sliced celery or shredded lettuce before serving.
Using rotisserie chicken saves even more time.
Storage/Reheating
I store leftovers wrapped in foil or in an airtight container in the fridge for up to 2 days. To reheat, I place the sandwich back in the oven at 350 °F for about 10 minutes or until heated through. I avoid microwaving to keep the bread from turning soggy. If I’ve already drizzled dressing on, I add a fresh drizzle after reheating for better flavor.
FAQs
What’s the best cut of chicken for a cheesesteak?
I like using boneless skinless chicken thighs because they stay juicy, but chicken breasts work just as well if I slice them thinly and don’t overcook.
Can I make this sandwich less spicy?
Yes, I reduce the amount of buffalo sauce or mix it with a little melted butter to tone down the heat.
What kind of buffalo sauce should I use?
I usually use a classic buffalo-style hot sauce like Frank’s RedHot, but any brand I enjoy works here.
Can I make this ahead of time?
I can cook the chicken and onions in advance and store them in the fridge. Then I just reheat, assemble, and toast when I’m ready to eat.
What’s the best bread for this sandwich?
I go for hoagie rolls with a soft interior and a crusty top so they hold up well without getting too chewy or soggy.
Conclusion
This Buffalo Chicken Cheesesteak is my go-to when I want something spicy, cheesy, and satisfying without a lot of fuss. It’s perfect for game day, weeknight dinners, or whenever I’m craving something bold and comforting. Whether I top it with ranch or blue cheese, it always hits the spot.
Recipe:
Buffalo Chicken Cheesesteak
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Diet: Low Lactose
Description
A spicy twist on the classic cheesesteak, this Buffalo Chicken Cheesesteak features thinly sliced chicken tossed in tangy buffalo sauce, cooked with onions, and layered with melted provolone in a hoagie roll. Perfectly balanced with a drizzle of blue cheese or ranch dressing.
Ingredients
1 lb boneless skinless chicken thighs or breasts, thinly sliced
Salt and black pepper, to taste
2 tbsp unsalted butter (or 1 tbsp butter + 1 tbsp olive oil)
½ medium yellow onion, thinly sliced
¼ cup buffalo sauce (adjust to spice level)
4 slices provolone cheese (or white American cheese)
2 hoagie rolls (soft interior, crusty top)
Optional: blue cheese dressing or ranch dressing, for drizzling
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a large skillet over medium-high heat, melt the butter (or butter and oil combo) and sauté the sliced onion for 4–5 minutes until it starts to soften and brown.
- Season the chicken with salt and pepper, add it to the pan, and cook for another 4–5 minutes until fully cooked through.
- Pour in the buffalo sauce, tossing everything until the chicken is well coated and the sauce is warmed through.
- Lay 2 slices of provolone inside each hoagie roll, then fill the rolls with the buffalo chicken mixture.
- Wrap each sandwich tightly in foil and bake in the oven for about 5 minutes until the cheese melts and the roll is heated through.
- Unwrap the sandwiches and drizzle with blue cheese or ranch dressing before serving.
Notes
Use rotisserie chicken to save time.
Swap provolone for mozzarella or pepper jack for a different flavor profile.
Serve over greens for a low-carb option.
For added crunch, top with celery or shredded lettuce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 730
- Sugar: 4g
- Sodium: 1250mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
