Description
Buffalo chicken cheesesteak brings together spicy, tangy chicken with melted cheese and tender bread, creating a sandwich that satisfies your craving for bold flavors in every bite. Your guests will devour this crowd-pleaser that combines heat and comfort in one handheld package.
Ingredients
Scale
Proteins and Dairy:
- 3 boneless, skinless chicken breasts (about 1 pound)
- 1 cup provolone or cheddar cheese slices
Vegetables and Seasonings:
- 3 cloves fresh garlic, minced
- 1 cup sliced bell peppers (any color)
Sauces and Condiments:
- 1 cup buffalo sauce
- 0.5 cup ranch dressing
- 2 tablespoons low-sodium soy sauce
Instructions
- Heat your oven to 400°F and pat 3 boneless, skinless chicken breasts dry before seasoning them with salt and pepper.
- Spray a baking dish with nonstick cooking spray, arrange the chicken inside, and bake for 25 to 30 minutes until the internal temperature reaches 165°F.
- While your chicken cooks, warm 2 tablespoons of olive oil in a skillet over medium heat and add 1 cup of sliced bell peppers along with 3 minced garlic cloves.
- Cook the peppers and garlic for 5 to 7 minutes, stirring occasionally, until they soften and become fragrant.
- Once the chicken finishes baking, let it rest for 3 to 5 minutes so you can handle it more easily.
- Shred the cooled chicken into bite-sized pieces and transfer it to a bowl with 1 cup of buffalo sauce and 2 tablespoons of soy sauce, mixing until everything coats evenly.
- Open your hoagie rolls and fill each one with the buffalo chicken mixture, spreading it across the bottom half.
- Layer your sautéed peppers and garlic on top of the chicken, then add 1 cup of provolone or cheddar cheese slices to each sandwich.
- Place the assembled sandwiches on a baking sheet and bake at 400°F for 5 minutes until the cheese melts completely.
- Remove your cheesesteaks from the oven and drizzle ½ cup of ranch dressing across the tops before serving them while they’re still warm.
Notes
- Use a meat thermometer to check that your chicken reaches 165°F inside, since this ensures it’s safely cooked through without drying out.
- If your buffalo sauce tastes too hot for your taste, mix it with a bit of ranch dressing or sour cream to tone down the heat while keeping that tangy flavor.
- Shred your chicken while it’s still warm, as it tears apart more easily and absorbs the buffalo sauce better than cold chicken.
- For a dairy-free version, swap regular cheese for your favorite plant-based alternative and use a vegan ranch drizzle instead.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 120 mg