Description
A heartwarming Buffalo Chicken Cheesesteak recipe layered with spicy chicken, melted Provolone, and sautéed onions.
Ingredients
- 1 pound chicken breast
- 4 hoagie rolls
- 3 tablespoons unsalted butter + more for bread
- 1/2 teaspoon garlic powder + more for bread
- 1/2 teaspoon kosher salt
- 1/2 yellow onion, sliced
- 1/2 sliced pickled jalapenos, roughly chopped (optional)
- 3/8 cup Frank’s RedHot
- 4 slices Provolone cheese
- Ranch or blue cheese dressing
Instructions
- Place the chicken breast in the freezer for 30-45 minutes to make it easier to slice.
- Preheat your oven to 400 degrees. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange them on a baking sheet and set aside.
- Remove the chicken from the freezer and slice it thinly. Chop into smaller pieces, about 1/4-inch to 1/2-inch. Toss with extra garlic powder and salt, then set aside.
- Heat a skillet over medium-high heat, melt two tablespoons of butter, add onions and jalapenos, sauté for 7-8 minutes until softened. Transfer to a bowl and cover.
- Bake the hoagie rolls for five minutes to get a crispy exterior.
- In the same skillet, cook the chicken over high heat for about 5 minutes, tossing occasionally until golden brown.
- Reduce heat to medium, add remaining butter and Frank’s RedHot, stirring until the chicken is coated.
- Top with Provolone cheese slices and allow to melt over the chicken.
- Transfer the chicken and cheese mixture to the hoagie rolls.
- Top with sautéed onions and jalapenos. Serve warm.
Notes
Customize the spice level by adjusting the amount of Frank’s RedHot. Serve with ranch or blue cheese dressing for dipping.
