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A spicy, cheesy, ultra-comforting buffalo chicken cheesesteak you can make for lunch, dinner, or a late night meal in just 15 minutes.
Buffalo chicken cheesesteaks will always have a special place in my heart because it usually means I’m visiting my parents back home in Philly. Because buffalo chicken cheesesteaks are so easy and quick to whip up, they have always been the go-to late night meal when I get in from traveling at some unreasonable hour and have easily missed dinner.
A spicy chicken cheesesteak really is the ultimate comfort food dinner. Gooey cheese, savory buffalo flavor, and a soft hoagie roll? That’s exactly what I want to dig into after a long day.
What This Recipe Entails
In just 15 minutes you can have a delicious, comforting sandwich ready to go. And the best part? You don’t have to do anything ahead of time. This recipe uses frozen chicken so you don’t even have to get it out to thaw.
- Prep time: 5 minutes
- Cook time: 10 minutes
Buffalo Chicken Cheesesteak Ingredients
While you likely won’t be surprised by any of these ingredients, we always want to help you understand each ingredient so you find the right ones and make the best possible recipe you can.
- Frozen chicken breast – Frozen meat can be sliced super thin which gives the proper cheesesteak texture. You can defrost the chicken in the microwave for a little (like 15 to 30 seconds) to help make cutting easier if needed.
- Frank’s Red Hot – It has to be Frank’s. Not really, but yeah really.
- Cheese – Shredded cheddar and American cheese. The cheddar goes into the buffalo chicken to hold it all together while American cheese gets melted on top for that classic cheesesteak feel.
- 6-inch hoagie rolls – If you want a larger cheesesteak get a larger roll, but you’ll want to increase the amount of the rest of the ingredients as well.
- Optional toppings – I prefer to add a little ranch or blue cheese on top of my buffalo chicken cheesesteak. You could also add blue cheese crumbles, extra hot sauce, or any other of your favorite toppings.
How To Make Buffalo Chicken Cheesesteaks
This recipe is super simple – everything cooks in one pan and comes together in just a few minutes.
- Prep the chicken – Using a sharp chef’s knife or cleaver, shave the chicken as thin as possible. This will give it the proper cheesesteak texture.
- Cook the chicken – Cook the chicken in a little vegetable oil until slightly browned.
- Toast the rolls (optional step) – While the chicken cooks is the right time to toast your roll if desired. Toast it open faced, closed, or not at all, your choice.
- Add the cheddar and hot sauce – Once the chicken is cooked, add the cheddar cheese and hot sauce and stir to combine well and let the cheese melt.
- Separate the chicken – Once the cheese melts and everything smells like buffalo sauce, separate the chicken into oblong piles, one per sandwich. Cover each pile with American cheese and let it melt.
- Add the roll – Open your rolls, turn them upside down, and place them over each pile of chicken like a little tent. You can then slide your spatula under the whole thing, hold onto the roll, and flip it over. Tada! You have a chicken cheesesteak.
- Serve hot – Add your toppings, grab a side of fries, and enjoy.
Serving Suggestions
- Toppings – Ranch, blue cheese dressing, blue cheese crumbles, extra hot sauce. These are all great options for adding a little extra something to your chicken cheesesteak.
- Sides – We love a classic side of fries – you can even add some Old Bay on top for a true Philly feeling. Other great options are onion rings, tater tots, or your favorite fried side.
- Game days – Make a large batch of chicken cheesesteak filling (follow the recipe until you’ve added the hot sauce and cheddar cheese), add the American cheese right in the rolls, and let your guests build their own cheesesteaks for an epic game day dinner. Bonus points if you broil the rolls with the American cheese in them for extra meltiness.
Next time you’re craving quick, easy comfort food, try making a buffalo chicken cheesesteak! You won’t be disappointed.
Let us know what you think by rating, commenting, and sharing below. Cheers!
Expert Tips
- Defrost the chicken in the microwave for just 15 to 30 seconds if shaving it is too hard. A sharp chef’s knife with a little weight behind it also helps a lot. Check out my favorite Chinese chef’s knife here which is perfect for cutting frozen meat and other tough jobs.
- Make sure to use hoagie rolls for a true cheesesteak experience (check out our Philly cheesesteak recipe to learn more about this!)
- You can easily make large batches of buffalo chicken cheesesteaks for a party or game day. Simply cook a bunch of cheesesteak filling (follow the recipe until you’ve mixed in the cheddar cheese and hot sauce) and serve it alongside hoagie rolls and American cheese. This way guests can then build their own. You can even melt American cheese on the rolls under a broiler real quick in large batches.
Love this recipe? You may enjoy these recipes, too:
- Philly Cheesesteak
- Sourdough Buffalo Chicken Grilled Cheese
- Buffalo Chicken Dip Sliders
- Chicken Parm Sandwiches
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Buffalo Chicken Cheesesteak
Ingredients
- ⅔ pound frozen chicken breast partially thawed
- 1 tablespoon vegetable oil
- 2 tablespoons Frank's Red Hot
- ½ cup shredded sharp cheddar cheese
- 3 to 4 slices American cheese
- 2 6-inch hoagie rolls
- Light ranch dressing or blue cheese dressing optional topping
Instructions
- Using a sharp chef’s knife or cleaver, shave the chicken as thin as possible. This will give it the proper cheesesteak texture.
- In a large frying pan, heat the vegetable oil until shimmering. Add the shaved chicken and cook until lightly browned, stirring occasionally, about 6 to 8 minutes.Optionally toast the hoagie rolls while the chicken cooks.
- Turn heat to low and add the Frank's Red Hot and shredded cheddar. Stir to combine well and let the cheese melt.
- Once the cheese has melted, separate the chicken into oblong piles, one per sandwich. Cover each pile with a layer of American cheese and let it melt. You can cover the pan if you want to speed up the melting.
- Finally, open your rolls, turn them upside down, and place them over each pile of chicken like a little tent. Slide a spatula under the whole thing, hold onto the roll, and flip it over onto a plate for serving.
- Serve hot, optionally topped with ranch or blue cheese dressing.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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I love a good buffalo chicken cheesesteak when I want something quick and easy! We usually have most of these ingredients on hand already, so it’s an easy go-to when we’re low on groceries or feeling lazy.