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.

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

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

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

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

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

Scale

Slice the onion and bell pepper thinly. Shred the cooked chicken if needed.
In a skillet over medium heat, add a drizzle of olive oil. Add the onion (and bell pepper, if using), and sauté until soft and slightly caramelized, about 5–7 minutes. Remove and set aside.
In the same skillet, melt butter. Add the shredded chicken and buffalo sauce. Stir and heat through, about 3–4 minutes.
Add the sautéed veggies back to the skillet. Top with provolone cheese slices. Cover with lid and let the cheese melt, about 2 minutes.
Toast the hoagie rolls if desired. Spoon the cheesy buffalo chicken mixture into the rolls.
Drizzle with ranch or blue cheese dressing if using. Serve hot and enjoy!

Customize with jalapeños, cream cheese, or serve as sliders for a party. Store leftover filling in the fridge up to 3 days or freeze for 2 months.

Keywords: buffalo chicken, cheesesteak, sandwich, spicy, easy dinner