Buffalo Chicken Cheesesteaks

Name: Buffalo Chicken Cheesesteaks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 Hoagie Rolls; 2 tbsp Olive Oil; 1¼ lb Chicken Breast; ½ tsp Salt; ¼ tsp Black Pepper; 1 Onion; 2 Bell Peppers; 12 tsp Hot Sauce; 1 tbsp Butter; 120 g Provolone; 4 tbsp Ranch Dressing

By Eatpace

Thinly sliced chicken, peppers and onions are tossed in buffalo sauce and piled into toasted rolls with provolone and ranch. The filling cooks in one skillet.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 699; kcal per serving
Protein: 50g; per serving

Plan this dinner Jump to recipe

Buffalo chicken cheesesteaks with peppers, melted provolone and ranch in toasted rolls.

35 min

Method

7 steps 15 min prep · 20 min cook

Prep

Step 1. Heat the broiler to 475°F (250°C). Arrange Hoagie Rolls cut-side up on a sheet pan.

Cook

Step 2. Broil the rolls until lightly toasted, about 2 minutes. Watch closely, then set aside.
Step 3. Heat half the Olive Oil in a large skillet over medium-high heat. Season Chicken Breast with Salt and Black Pepper; sear in batches until browned and no longer pink, about 4 minutes per batch. Transfer to a plate.
Step 4. Add the rest of the Olive Oil, Onion and Bell Pepper to the skillet. Cook over medium-high heat, stirring, until softened and browned at the edges, about 6 minutes.
Step 5. Reduce the heat to low and return the chicken to the skillet. Add Hot Sauce and Butter; toss until the butter melts and the filling is coated, about 1 minute.

Finish & serve

Step 6. Divide the filling among the toasted rolls and top with Provolone. Broil until the cheese melts, about 1 minute, watching closely.
Step 7. Drizzle Ranch Dressing over the cheesesteaks and serve.

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Tips

Good to know

Chicken is safe when its thickest pieces reach 165°F; chilling it briefly before slicing makes thin cuts easier.

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Use dairy-free cheese, butter and ranch if needed.

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