Buffalo Chicken Cheesesteak with a Kick of Easy Flavor

A Game-Day Favorite Made Simple

If you love bold, messy, cheesy sandwiches, this Buffalo Chicken Cheesesteak might just become your new favorite dinner move. It’s everything great about a classic cheesesteak, tender meat, gooey cheese, toasty bread, but with a spicy, buffalo-style twist that kicks things up a notch. I’ve made these for game day crowds, quick weeknight dinners, even last-minute lunches with whatever’s in the fridge, and they never disappoint.

What sets this sandwich apart? That combination of thin-sliced chicken (yes, the freezer trick works like magic), tangy buffalo sauce, and melty provolone all tucked into warm, lightly toasted garlic butter rolls. Add some sautéed onions and jalapeños if you like heat, or keep it simple. Either way, this one’s got the kind of craveable, punchy flavor that makes you forget all about takeout.

Why You’ll Love This Buffalo Chicken Cheesesteak

The first time I served these Buffalo Chicken Cheesesteaks at a casual Sunday gathering, they disappeared faster than anything else on the table. My friend’s teenage son actually asked if he could take one home for his lunch the next day, that’s when I knew I had a keeper recipe on my hands!

• Quick and satisfying: From start to finish in 25 minutes, making it perfect for weeknight dinners when time is tight but you still crave something homemade and delicious.
• Customizable heat level: You control the spice! Add more hot sauce for heat lovers or tone it down for sensitive palates, everyone gets exactly what they want.
• Budget-friendly indulgence: Using chicken breast instead of traditional steak creates a more affordable version that doesn’t sacrifice flavor.
• Perfect for entertaining: These sandwiches hold well for about 30 minutes, making them ideal for game day gatherings or casual dinner parties where you want to enjoy the company instead of being stuck in the kitchen.
• Restaurant quality at home: Skip the delivery fees and recreate this popular sandwich shop favorite with better ingredients and exactly the flavors you love.

KEY INGREDIENTS BREAKDOWN

Chicken Breast – The star of our sandwich gets partially frozen before slicing, which makes it much easier to achieve those thin, cheesesteak-style pieces. The lean protein soaks up the buffalo sauce beautifully while staying tender.

Frank’s RedHot Sauce – This isn’t just any hot sauce, it’s the original buffalo wing sauce with the perfect balance of heat and tang. The vinegar base helps tenderize the chicken while adding that signature buffalo flavor that can’t be replicated.

Provolone Cheese – Its mild, slightly sharp flavor and superior melting quality make provolone the ideal choice. It creates that coveted cheese pull while not overpowering the buffalo flavor.

Hoagie Rolls – Look for rolls with a slightly crisp exterior and soft interior. The structure holds up to the saucy filling without getting soggy, while still providing that pleasant chew we all love in a good sandwich.

Butter – Used in two ways: to sauté the chicken and vegetables, and to create a flavorful garlic butter for the rolls. This double-duty ingredient adds richness and helps achieve those beautiful golden edges on your ingredients.

Onion & Jalapeños – These aromatics add depth, sweetness, and an extra kick of heat. The quick sauté softens them while maintaining some texture for a perfect contrast to the tender chicken.

VARIATIONS + SUBSTITUTIONS

Make It Milder: Replace half the buffalo sauce with barbecue sauce for a sweeter, less spicy version that kids often prefer.

Dairy-Free Option: Skip the provolone and instead finish with a dairy-free ranch-style dressing made from vegan mayo, herbs, and a splash of almond milk.

Extra Veggie Boost: Add thinly sliced bell peppers or baby spinach to the onion mixture for added nutrition and color.

Chicken Alternative: Substitute thinly sliced portobello mushrooms for a vegetarian version, or use thinly sliced turkey breast for a different flavor profile.

Bread Options: Serve in pita pockets or wrapped in large flour tortillas if hoagie rolls aren’t available.

Cheese Variations: Try pepper jack for extra heat, American for ultra creaminess, or crumbled blue cheese for an authentic buffalo chicken wing experience.

STEP BY STEP SUMMARY INSTRUCTIONS

Prep Your Chicken

Partially freezing the chicken breast for 30-45 minutes is absolutely crucial, don’t skip this step! This creates the perfect texture for slicing paper-thin pieces that cook quickly and evenly. Think of it as creating your own “shaved chicken” like the best sandwich shops use.

Prepare Those Perfect Rolls

While slicing your chicken, take a moment to butter those hoagie rolls and add a sprinkle of garlic powder. This simple step creates an aromatic foundation that elevates the entire sandwich. The brief bake makes them delightfully warm with just enough structure to hold all the fillings.

Sauté The Aromatics

Cooking the onions and jalapeños first allows them to develop a slight sweetness that balances the heat from the buffalo sauce. Be patient during this step, those 7-8 minutes of sautéing create layers of flavor you don’t want to miss.

Cook The Chicken

High heat is your friend here! It quickly sears the thin chicken pieces while keeping them juicy inside. The quick cooking time (just 5 minutes) ensures the chicken doesn’t dry out and stays tender.

The Buffalo Magic

Adding butter before the hot sauce might seem unusual, but it creates that authentic buffalo wing sauce texture that clings perfectly to the chicken. Stir constantly during this step to ensure every piece gets evenly coated.

Cheese Melt & Assembly

Let that provolone melt directly on the hot chicken in the pan, this ensures maximum cheese coverage and that irresistible cheese pull when you take a bite. Work quickly when assembling to keep everything warm and delicious.

A FEW HELPFUL TIPS

• Temperature matters: Let the pan get truly hot before adding chicken, you should hear an immediate sizzle to achieve that perfect texture.
• Don’t overcrowd the pan: If doubling the recipe, cook the chicken in batches to ensure proper browning rather than steaming.
• Slice against the grain: After partial freezing, identify the direction of muscle fibers in the chicken and cut perpendicular to them for the most tender results.
• Warm your serving plates: A simple trick that restaurants use, warm plates in a low oven to keep your assembled sandwiches hot longer.
• Pat excess moisture: If your sliced chicken seems particularly wet after slicing, pat it dry with paper towels before seasoning for better browning.

THE SECRET TO RESTAURANT-QUALITY BUFFALO FLAVOR

Most home cooks miss the opportunity to create that perfect buffalo coating that professional kitchens achieve. The secret lies in the butter-to-hot-sauce ratio and the timing of when you add each. Always melt the butter completely in the pan before adding the hot sauce, then toss immediately while the pan is still hot but removed from direct heat. This creates an emulsified sauce that coats rather than soaks the chicken, preserving the perfect texture.

THE PARTIAL-FREEZE TECHNIQUE

The method of partially freezing meat before slicing isn’t just for convenience, it’s a technique professional chefs use to achieve perfectly even, thin slices that cook quickly and uniformly. For chicken cheesesteaks specifically, this method allows you to create shavings that are approximately 1/16″ thick, which is nearly impossible with completely thawed meat. These ultra-thin pieces absorb flavor better and provide that authentic cheesesteak texture that makes this sandwich so craveable.

SERVING SUGGESTIONS + PAIRINGS

Side Dishes: A simple side of crispy sweet potato fries complements the spicy sandwich perfectly, or try a cooling cucumber salad to balance the heat.

Sauce Options: Serve extra buffalo sauce on the side for dipping, or offer both ranch and blue cheese dressings to let everyone customize their heat level.

Pickle Platter: A small plate of various pickled vegetables (cucumber spears, carrot sticks, cauliflower florets) provides a tangy counterpoint to the rich sandwich.

Beverage Pairings: A cold craft beer or lemonade helps tame the buffalo spice, while unsweetened iced tea with a lemon wedge offers a refreshing contrast.

Finish With: A simple dessert of vanilla ice cream drizzled with honey provides the perfect cooling finale after these spicy sandwiches.

STORAGE, REHEATING, AND FREEZING TIPS

Refrigerator Storage: Separate components whenever possible. Store cooked chicken mixture in an airtight container for up to 3 days, and keep bread separate to prevent sogginess.

Reheating Best Practices: For the freshest taste, reheat the chicken mixture in a skillet over medium heat with a splash of water to restore moisture. Toast the rolls separately before assembling.

Freezing Guidelines: The buffalo chicken mixture freezes surprisingly well for up to 2 months. Thaw overnight in the refrigerator, then reheat in a skillet, adding fresh cheese when serving.

Make-Ahead Strategy: Prep all components up to a day ahead (slice and season chicken, sauté vegetables) and store separately. Cook chicken and assemble sandwiches just before serving.

Not Recommended: Fully assembled sandwiches don’t store well, the bread becomes soggy and the cheese texture suffers. Always store components separately.

FAQ

Can I make these Buffalo Chicken Cheesesteaks ahead of time for a party?

Yes, but with a strategic approach! Prepare all components separately up to 24 hours ahead: slice and season the chicken (store raw in the refrigerator), sauté the vegetables, and prepare the garlic butter for the rolls. About 20 minutes before serving, cook the chicken with the buffalo sauce, melt the cheese, warm the rolls, and assemble. For parties, consider setting up a “build-your-own” station with warm components.

How spicy are these sandwiches?

With the recipe as written, these sandwiches have a medium heat level—noticeable but not overwhelming. For milder versions, reduce the Frank’s RedHot to 1/4 cup and increase butter by 1 tablespoon. For extra spicy versions, add 1/4 teaspoon of cayenne pepper to the chicken seasoning or include more fresh jalapeños.

What’s the best way to slice chicken super thin?

The partial freezing method is crucial! After 30-45 minutes in the freezer, the chicken should be firm but not frozen solid. Use your sharpest knife and apply gentle, even pressure, allowing the knife to do the work. Slicing at a slight angle gives you wider, thinner pieces. If you’re still struggling, ask your butcher to put your chicken through their slicer for paper-thin results.

Can I use rotisserie chicken instead?

Absolutely! While you’ll lose some of the texture of freshly sautéed thin-sliced chicken, rotisserie chicken makes a quick substitute. Shred or chop the meat finely, then warm it in a skillet with the butter before adding the buffalo sauce. Reduce cooking time to just 2-3 minutes to prevent the pre-cooked chicken from drying out.

Enjoying This Buffalo Chicken Cheesesteak

There’s something deeply comforting about sinking your teeth into a Buffalo Chicken Cheesesteak, especially when the air’s crisp, the game’s on, and the kitchen smells like melted cheese and spice. It’s that mix of heat, richness, and just the right amount of mess that turns a simple meal into something worth lingering over. Whether you’re feeding your family or a table full of hungry friends, these sandwiches always bring a little excitement to the table. Just don’t forget the napkins, and maybe an extra batch. They disappear fast.

Spicy, Cheesy Buffalo Chicken Cheesesteak

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If you love bold, messy, cheesy sandwiches, this Buffalo Chicken Cheesesteak might just become your new favorite dinner move. It’s everything great about a classic cheesesteak, tender meat, gooey cheese, toasty bread, but with a spicy,

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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1 pound boneless, skinless chicken breast

4 hoagie rolls

3 tablespoons unsalted butter, plus more for buttering the rolls

1/2 teaspoon garlic powder, plus extra for seasoning the bread

1/2 teaspoon kosher salt

1/2 yellow onion, thinly sliced (or substitute white onion)

1/2 cup sliced pickled jalapeños, roughly chopped (optional; banana peppers also work)

3/8 cup Frank’s RedHot

4 slices Provolone cheese

Ranch or blue cheese dressing, for serving

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Instructions

1. Place the chicken breasts in the freezer for 30–45 minutes, just long enough to firm them up slightly for easier slicing.
2. Preheat the oven to 400°F. Slather the insides of the hoagie rolls with softened butter, then give them a generous sprinkle of garlic powder. Line them up on a baking sheet, cut-side up, and set aside.
3. Remove the chicken from the freezer and slice it as thinly as you can, then chop into smaller bite-sized pieces, around ¼ to ½ inch. Toss the chopped chicken with garlic powder and salt, making sure every piece is seasoned.
4. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the onions and jalapeños and sauté for 7–8 minutes until the onions are softened and glossy with just a hint of golden color. Transfer the mixture to a bowl, cover, and keep warm.
5. Pop the buttered hoagie rolls into the oven for 5 minutes to toast gently while you cook the chicken.
6. Add the seasoned chicken to the hot skillet, increase the heat to high, and cook for about 5 minutes, stirring occasionally, until it’s cooked through and starting to brown in spots.
7. Reduce the heat to medium and add one more tablespoon of butter. Once melted, pour in the Frank’s RedHot and stir until every piece of chicken is slicked in that tangy, spicy coating.
8. Lay the provolone slices directly over the chicken in the skillet and let them melt slowly, creating that rich, gooey topping. Once melted, use a spatula to scoop the cheesy chicken mixture onto the toasted hoagie rolls.
9. Top with the sautéed onion and jalapeño mix and serve immediately while everything is still warm and melty. They’re messy, spicy, and completely irresistible.

Equipment

Baking Sheets

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Dutch Oven Casserole Pot

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Measuring Cups & Spoons Set

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Wooden Cooking Spoons

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Notes

If you’ve got leftovers (lucky you), store them in an airtight container in the fridge, they’ll keep for up to four days. Just reheat gently before serving to bring everything back to life.

• Author: Jennifer West
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stove + Oven
• Cuisine: American

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

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