Course: Main CourseCuisine: American
Servings
4servings
Prep time
10minutes
Cooking time
20minutes
Calories
1052kcal
Buffalo chicken cheesesteaks are a zippy twist on a Philly classic. Featuring tender chicken, onions, peppers, and buffalo sauce, they’re sure to satisfy.
Ingredients
2 pounds boneless chicken thighs
1 teaspoon salt
1⁄2 teaspoon black pepper
3 tablespoon vegetable oil, divided
1⁄4 cup water
2 tablespoons unsalted butter
1 sweet onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup buffalo sauce
8 slices Provolone cheese
4 hoagie rolls
blue cheese dressing, for topping
Instructions
Pat the chicken dry and season on both sides with salt and pepper.
Warm 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes. Flip and cook for another 2-3 minutes, then add the water, cover, and simmer until cooked though, about 4-5 minutes.
Remove the chicken to a bowl and cover with foil. Set aside to rest.
Reduce the skillet to medium heat and preheat the broiler to high.
Add the remaining oil and butter to the skillet. When the butter is melted, add the onion and pepper and cook for 5-6 minutes or until tender.
While the veggies cook, shred the chicken with two forks. Then, add the meat to the skillet along with the buffalo sauce. Cook for 2-3 minutes or until heated through. Remove the skillet from the heat.
Place 2 slices of Provolone cheese on each of the 4 hoagie rolls. Place under the broiler for a couple of minutes, until the cheese is melted.
Divide the buffalo chicken filling between the rolls. Top with blue cheese dressing and serve hot. Enjoy!
