Description
A spicy and comforting Buffalo Chicken Cheesesteak recipe that combines tender chicken, sautéed vegetables, and melted provolone cheese in a hoagie roll.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup buffalo sauce
- 4 hoagie rolls
- 8 ounces provolone cheese, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
- Add the sliced onion and green bell pepper to the skillet with the chicken. Sauté for an additional 5 minutes, or until the vegetables are tender.
- Pour the buffalo sauce over the chicken and vegetable mixture. Stir to combine and let it simmer for 2-3 minutes to heat through.
- Preheat your oven to 350°F. Slice the hoagie rolls open and place them on a baking sheet.
- Spoon the buffalo chicken mixture evenly into each hoagie roll. Top each with two slices of provolone cheese.
- Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- For extra heat, add sliced jalapeños or a sprinkle of red pepper flakes to the chicken mixture.
- Substitute the provolone cheese with blue cheese crumbles for a classic buffalo flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 0g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg