Buffalo Chicken Cheesesteak Recipe

Posted on May 10, 2025

Close-up of a buffalo chicken cheesesteak sandwich with melted provolone, shredded chicken, sautéed onions, and toasted hoagie roll.

If you love bold flavors, creamy sauces, and just the right amount of heat, this Buffalo Chicken Cheesesteak is about to become your new favorite sandwich! It’s a spicy twist on the classic Philly cheesesteak, loaded with tender shredded chicken, tangy buffalo sauce, sautéed onions, and plenty of melty cheese—all piled high on a toasted hoagie roll. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing game-day snack, this recipe is quick to make and absolutely mouthwatering!

Table of Contents

Why You’ll Love Buffalo Chicken Cheesesteak

This Buffalo Chicken Cheesesteak is everything you crave in a sandwich—savory, spicy, cheesy, and totally satisfying. It takes less than 30 minutes to make, so it’s perfect for busy nights when you need something fast but delicious. The combination of buffalo sauce and gooey provolone gives you that creamy, tangy bite, while the hoagie roll soaks up all the flavor. Plus, it’s super versatile—customize it with your favorite toppings or turn it into sliders for a party platter. If you love easy comfort food with a little kick, this sandwich hits the spot every time!

Ingredients

You don’t need anything fancy—just simple ingredients that pack in flavor. This recipe uses cooked chicken, but you can also use rotisserie chicken to save time. Here’s what you’ll need:

2 cups cooked and shredded chicken (rotisserie works great!)
1/3 cup buffalo wing sauce (like Frank’s RedHot)
1 tablespoon butter
1 small onion, thinly sliced
1 green bell pepper, thinly sliced (optional, for extra crunch)
4 slices provolone cheese (or more if you love it cheesy!)
2 hoagie rolls (toasted if desired)
Ranch or blue cheese dressing (optional, for drizzling)
Salt and pepper to taste
Olive oil for sautéing

Instructions

This sandwich comes together in no time, with just a few easy steps. You’ll sauté the veggies, warm up the chicken with buffalo sauce, and melt that delicious cheese—then it’s sandwich heaven!

Prep your ingredients: Slice your onion and bell pepper thinly. Shred your cooked chicken if it’s not already.
Sauté the veggies: In a skillet over medium heat, add a drizzle of olive oil. Add the onion (and bell pepper, if using), and cook until soft and slightly caramelized—about 5-7 minutes. Remove from skillet and set aside.
Heat the chicken: In the same skillet, melt the butter. Add the shredded chicken and buffalo sauce. Stir to coat and heat through—about 3-4 minutes.
Melt the cheese: Add the sautéed veggies back into the skillet. Top everything with slices of provolone cheese. Cover the pan with a lid and let the cheese melt over the chicken mixture—about 2 minutes.
Assemble the sandwiches: Toast your hoagie rolls if you like. Then spoon the cheesy buffalo chicken mixture onto each roll.
Optional: Drizzle with ranch or blue cheese dressing for extra flavor.

Servings and Timing

This recipe makes 2 hearty sandwiches, perfect for a quick lunch or dinner. It’s super easy to scale up if you’re feeding a crowd—just double or triple the ingredients.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 sandwiches (can serve 2–4 depending on appetite)

Tips and Variations

This Buffalo Chicken Cheesesteak is totally customizable—here are a few ideas to make it your own:

No provolone? Swap in mozzarella, cheddar, or pepper jack for a spicier kick.
Add crunch with shredded lettuce or coleslaw on top after assembling.
Make it low-carb by skipping the roll and serving the buffalo chicken mix in lettuce wraps or over a salad.
Want more heat? Add sliced jalapeños or a splash of hot sauce.
Extra creamy? Stir in a tablespoon of cream cheese when heating the chicken and buffalo sauce.
Turn it into sliders using mini buns for a fun party appetizer!

Storage

Got leftovers? No problem! The buffalo chicken mixture stores well and makes great next-day lunches.

Refrigerator: Store the cooked buffalo chicken (without the bread) in an airtight container in the fridge for up to 3 days.
Reheating: Warm it up in a skillet over low heat or microwave in 30-second intervals until heated through.
Freezing: You can freeze the buffalo chicken filling for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use rotisserie chicken?

Yes! It’s a huge time-saver and adds great flavor. Just shred it up and mix with the buffalo sauce.

What’s the best cheese for buffalo chicken cheesesteak?

Provolone melts beautifully, but mozzarella, cheddar, or pepper jack work too depending on your taste.

Can I make it ahead of time?

You can prep the buffalo chicken filling ahead and store it in the fridge. Assemble the sandwiches just before eating.

What type of bread should I use?

Hoagie rolls or sub rolls work best. They’re sturdy enough to hold the filling without getting soggy.

Is this recipe spicy?

It has a moderate kick. To make it milder, use less buffalo sauce or mix in a little ranch.

Can I make this dairy-free?

Yes—use a dairy-free butter and cheese alternative. Check the buffalo sauce label too, just in case.

How can I make it healthier?

Use a whole wheat roll, go light on the cheese, and add extra veggies like mushrooms or spinach.

This Best Buffalo Chicken Cheesesteak is the ultimate quick-and-easy comfort food with a spicy twist. It’s bold, cheesy, and totally satisfying—perfect for busy weeknights, casual get-togethers, or anytime you’re craving something deliciously different. With minimal prep and tons of flavor, it’s bound to become a go-to favorite in your kitchen.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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