I’m excited to share this recipe for a hearty, flavorful sandwich that brings together the bold kick of buffalo sauce with the melty comfort of a cheesesteak. Tender strips of chicken marinated in buffalo sauce, sautéed with onions and green peppers, then topped with gooey mozzarella and tucked into soft hoagie rolls—it’s game‑day delicious or a satisfying dinner any night of the week.
Why You’ll Love This Recipe
I love how this recipe combines bold flavor and ease. The buffalo sauce adds that satisfying heat and tang, while the melted cheese and soft roll bring in comforting satisfaction. It only takes about 10 minutes of prep, and the result is a sandwich that’s versatile enough for lunch, dinner or a snack with friends. Plus, it’s totally customizable—I’ve enjoyed it plain and also loaded up with extras like jalapeños or swapped in different cheeses to change it up.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless, skinless chicken breasts, thinly sliced
½ cup buffalo sauce (plus extra for drizzling)
2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup shredded mozzarella cheese
4 hoagie rolls
¼ cup ranch or blue cheese dressing (optional, for drizzling)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
In a medium bowl, combine the thinly sliced chicken with the buffalo sauce, ensuring each piece is well‑coated. Let it marinate while you prepare other ingredients (at least 10 minutes).
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and green bell pepper and sauté for 4‑5 minutes until softened and slightly caramelized. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil. Add the marinated chicken slices in a single layer. Cook for about 5‑7 minutes until fully cooked and slightly crispy on the edges. Season with salt and pepper to taste.
Preheat your oven’s broiler. Slice open the hoagie rolls and place them on a baking sheet. Divide the cooked chicken evenly among the rolls. Top each with the sautéed onions and peppers.
Sprinkle shredded mozzarella cheese over each filled roll. Place under the broiler for 1‑2 minutes until the cheese is melted and bubbly (watch carefully so it doesn’t burn).
Drizzle with extra buffalo sauce and optional ranch or blue cheese dressing. Garnish with chopped parsley and serve hot.
Servings and timing
This recipe yields 4 servings.
Prep time: approximately 10 minutes
Cook time: approximately 15 minutes
Total time: about 25 minutes
Variations
Swap mozzarella for provolone or pepper jack cheese for a sharper or spicier cheese flavor.
Add sliced jalapeños or pickled jalapeños for more heat.
Use roasted red peppers instead of green bell pepper for a slightly sweeter bite.
Try shredded rotisserie chicken instead of cooking raw chicken slices if you want a faster version.
Serve the chicken and veggies over rice or in a wrap instead of a hoagie roll for a lighter or different format.
Storage/reheating
Refrigerator: Store leftover sandwiches in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual sandwiches in plastic wrap and place them in a freezer‑safe bag; they can be frozen for up to 3 months.
Reheating:
Oven: Preheat to 350 °F (≈175 °C), wrap sandwich in foil, heat for about 15‑20 minutes.
Microwave: Place sandwich on a microwave‑safe plate, cover with a damp paper towel, heat for 1‑2 minutes and check.
Stovetop: Reheat in a skillet over medium heat, cover with a lid to retain moisture, cook for about 5‑7 minutes until heated through.
FAQs
What makes this recipe special?
I think what makes this sandwich special is the fusion of flavors—the tangy, spicy buffalo sauce paired with the melted cheese and the classic cheesesteak vegetables (onions and bell pepper). It gives you comfort food with excitement.
Can I adjust the spice level?
Absolutely. You control the spice level by choosing a mild, medium, or hot buffalo sauce. If I want less heat, I use a mild buffalo sauce or reduce the amount, and I add extra if I’m going for maximum kick.
What sides pair well with this sandwich?
I like serving this with crispy fries, onion rings, a simple salad, or even a veggie platter with dip. The idea is to match the bold sandwich with something that either balances the spice or adds texture.
Can I make this ahead of time?
Yes, you can prep the chicken and veggies ahead and store them in the fridge. When you’re ready, assemble the rolls, bake under the broiler and serve. However, for best texture, I recommend broiling just before serving so the cheese melts fresh and the roll remains somewhat crisp.
Is this recipe suitable for game day or a casual dinner?
Definitely. Because the prep and cook time are fairly short (~25 minutes) and the recipe yields 4 hearty sandwiches, I often make it for a casual dinner or when friends are over. It’s filling, fun, and easy to serve.
Conclusion
I hope you enjoy making and eating this Buffalo Chicken Cheesesteak as much as I do. It’s a satisfying blend of flavor and comfort, perfect for when you’re craving something a little different but still hearty. Feel free to tweak the toppings, cheese or spice level to match your taste—and share with family or friends for a fun meal.
This Buffalo Chicken Cheesesteak combines spicy marinated chicken, sautéed onions and peppers, melted mozzarella, and tangy sauce on a soft hoagie roll for the ultimate flavor-packed sandwich.
Marinate the sliced chicken in buffalo sauce for at least 10 minutes.
In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onions and bell peppers for 4–5 minutes until soft and caramelized. Remove and set aside.
In the same skillet, heat remaining olive oil. Add chicken and cook for 5–7 minutes until cooked through and slightly crispy. Season with salt and pepper.
Preheat the broiler. Place hoagie rolls on a baking sheet, fill each with cooked chicken, peppers, and onions.
Top with mozzarella cheese and broil for 1–2 minutes until cheese melts.
Drizzle with more buffalo sauce and optional ranch or blue cheese dressing. Garnish with parsley and serve hot.
Notes
Use rotisserie chicken for a quicker prep.
Swap mozzarella with provolone or pepper jack for a twist.
Add jalapeños for extra heat or roasted red peppers for sweetness.
Serve on a wrap or rice bowl for a lower-carb version.
