Ingredients
• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1/2 cup Buffalo sauce (such as Frank’s RedHot)
• 2 tbsp olive oil
• 1 green bell pepper, sliced
• 1 onion, sliced
• 8 oz provolone cheese, sliced
• 4 hoagie rolls, split lengthwise
• Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken strips and Buffalo sauce. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
- Sauté the Veggies: In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell pepper and onion. Sauté for 5-7 minutes, or until the vegetables are tender and lightly caramelized. Transfer the veggies to a plate and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken in a single layer. Cook for 5-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Adjust the heat as needed to prevent burning.
- Assemble the Cheesesteaks: Preheat your oven to 350°F (175°C). Place the split hoagie rolls on a baking sheet. Divide the cooked chicken and sautéed veggies evenly among the rolls. Top each sandwich with slices of provolone cheese.
- Toast the Cheesesteaks: Place the baking sheet in the preheated oven and toast for 5-7 minutes, or until the cheese is melted and the rolls are lightly golden brown.
- Serve and Enjoy: Remove the cheesesteaks from the oven and serve immediately, while the cheese is still warm and gooey. Savor every bite of this delectable fusion of Buffalo chicken and classic cheesesteak!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Simple Buffalo Chicken Cheesesteak Recipe