Have you ever created something amazing in the kitchen totally by accident? That’s exactly how this Buffalo Chicken Cheesesteak came to life—an unplanned, late-night culinary experiment that turned into a go-to comfort food favorite.
It started one snowy evening when I got home from work, starving and too tired to cook anything complicated. I had some leftover grilled chicken, half a bottle of buffalo sauce, a few slices of provolone, and a couple of hoagie rolls that were begging to be used. On a whim, I tossed the chicken in the sauce, sautéed some onions and peppers, melted cheese on top, and slid it all into the roll. One bite later, I was sitting at my kitchen counter, wide-eyed, thinking, “Okay… I have to make this again.”
Since then, this sandwich has been my go-to for busy weeknights, game day snacks, and when I just need a meal that hits all the right notes—spicy, cheesy, savory, and downright satisfying. It’s fast, it’s flavorful, and it turns a handful of basic ingredients into something unforgettable. And now, it’s your turn to discover what happens when buffalo chicken meets cheesesteak magic.
Ingredients You’ll Need
Main Ingredients:
- 2 cups cooked, shredded chicken
- 1/3 cup buffalo sauce
- 4 slices provolone cheese
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons olive oil
- 2 hoagie or sub rolls
- 1/2 teaspoon garlic powder (optional)
- Salt and pepper to taste
Optional Add-Ons & Swaps:
- Blue cheese or ranch dressing for drizzling
- Sliced jalapeños if you love extra heat
- Lettuce and tomato for a fresh bite
- Cream cheese spread for a creamy base layer
- Gluten-free rolls to make it celiac-friendly
How to Make the Recipe (Step-by-Step)
Step 1: Prep Your Ingredients
Time: 5 minutes
Before the heat hits the pan, get everything ready. Trust me—this sandwich comes together quickly, and having your ingredients prepped means no frantic slicing mid-sauté.
- Shred your cooked chicken and set it aside in a bowl.
- Slice your onion and bell pepper thinly for quick cooking.
- Have your buffalo sauce, cheese, and rolls nearby.
- Optional: Lightly toast your hoagie rolls in advance to keep them from getting soggy.
Step 2: Sauté the Veggies
Time: 5–6 minutes
In a medium skillet over medium heat, add 1 tablespoon olive oil. Toss in the onions and bell peppers, and sauté until they’re soft and lightly golden.
Pro tip: Don’t rush this step. A good caramelization brings out the sweetness and balances the heat of the buffalo sauce beautifully.
Season lightly with salt and pepper, then transfer the cooked veggies to a bowl and set aside.
Step 3: Heat the Chicken with Buffalo Sauce
Time: 3–4 minutes
In the same skillet, add the remaining 1 tablespoon of olive oil, then add your shredded chicken. Stir it around to warm through, then pour in the buffalo sauce.
Mix well so every bite is coated. You’ll know it’s ready when the sauce is bubbling and slightly thickened.
Story Moment: I once eyeballed the buffalo sauce and ended up with a sandwich so spicy it made my eyes water. Lesson learned—start with the recommended amount, and add more if you can handle the heat!
Step 4: Melt the Cheese
Time: 1–2 minutes
Still in the skillet with the buffalo chicken, layer slices of provolone over the top. Cover the pan with a lid for 1–2 minutes to let the steam gently melt the cheese.
No lid? Use a piece of foil or just melt the cheese directly on the assembled sandwich under the broiler for 1–2 minutes.
Step 5: Assemble the Cheesesteaks
Time: 2 minutes
Now comes the fun part—building your masterpiece.
- Open up your toasted rolls.
- Spoon in a generous layer of the sautéed veggies.
- Pile on that saucy, cheesy buffalo chicken.
- Optional: drizzle with ranch or blue cheese dressing for extra creaminess.
Serve hot, and don’t forget the napkins—it’s meant to get messy!
Pro Tips and Variations
Here’s the truth: no two Buffalo Chicken Cheesesteaks ever come out exactly the same—and that’s what makes them so much fun. Whether you’re feeding picky eaters, watching your spice levels, or just improvising with what’s in your fridge, there’s plenty of room to make this sandwich truly your own.
A Little Story First…
A few months after this recipe became a regular in my kitchen, I invited a friend over for lunch who hated spicy food. I mean, pepper flakes on pizza were too much for her. But I really wanted her to try the cheesesteak—just without the fire.
So I toned it down: I used a mild buffalo sauce, added a smear of cream cheese for balance, and swapped the provolone for mozzarella. She took a hesitant bite, then another… and then asked for the recipe. Since then, I’ve made this sandwich at least a dozen different ways depending on who’s eating and what’s in the pantry. Below are the best tips and creative twists that have stood the test of time (and taste buds).
Pro Tips for Sandwich Success
- Toast Your Rolls!
A quick toast in the oven or skillet keeps your bread from going soggy once it’s loaded with saucy chicken and melty cheese.
- Don’t Overdo the Sauce
Start with less and add more as needed. Too much sauce can drown the flavor—and make the sandwich fall apart.
- Use Rotisserie Chicken for Speed
It’s flavorful, already cooked, and shreds beautifully. A huge time-saver when you’re in a rush.
- Cover the Pan to Melt Cheese Quickly
A lid traps steam and melts the cheese fast, giving you that gooey, irresistible finish.
- Slice Veggies Thinly for Even Cooking
Nobody wants crunchy raw onions in the middle of a soft sandwich. Thin slices sauté faster and more evenly.
Variations to Make It Your Own
- Mild Version
Use a mild buffalo sauce or mix your hot sauce with a bit of ranch or sour cream to tone down the heat.
- Extra Spicy Kick
Add sliced jalapeños, pepper jack cheese, or even a pinch of cayenne to the chicken mixture.
- Low-Carb Option
Skip the roll entirely and serve the buffalo chicken over lettuce or in a low-carb wrap.
- Veggie-Forward Twist
Load up on mushrooms, red bell peppers, and spinach for a heartier, veggie-packed bite.
- Dairy-Free Friendly
Use vegan cheese and a plant-based ranch or buffalo sauce alternative. Just be sure to melt everything well so the texture stays creamy.
- Add Bacon for Extra Flavor
Crispy crumbled bacon on top of the chicken adds a smoky crunch that pairs perfectly with the buffalo tang.
- Make It a Bowl
Ditch the bread and pile all your ingredients into a bowl with rice or roasted potatoes underneath for a deconstructed twist.
Best Side Dishes to Serve With It
1. Crispy Seasoned Fries
- Waffle, curly, or hand-cut—fries are a classic.
- Pro tip: Toss them in a bit of garlic powder and paprika for extra punch.
2. Classic Coleslaw
- The creamy crunch helps cool down the heat from the buffalo sauce.
- Add a touch of apple cider vinegar for zing.
3. Sweet Potato Wedges
- Roasted and lightly salted, they offer a subtle sweetness that pairs well with spicy chicken.
4. Loaded Tater Tots
- Top with shredded cheese, green onions, and a drizzle of ranch or blue cheese.
- Great for turning your meal into full-on comfort food central.
5. Celery & Carrot Sticks with Dip
- Just like you’d serve with buffalo wings—because it works!
- Pair with ranch or blue cheese dressing for cooling contrast.
6. Macaroni Salad or Potato Salad
- A creamy, starchy side that’s easy to prep ahead and always a crowd-pleaser.
7. Kettle-Cooked Chips
- Crunchy and salty, these hold up well next to a saucy sandwich.
- Try them with a smoky BBQ or jalapeño flavor for an added kick.
8. Pickle Spears or Pickled Veggies
- The briny sharpness cuts through the richness of the cheese and buffalo sauce.
Bonus Tip:
If you’re serving a crowd, set up a mini side dish bar: fries, tots, slaw, and dips. Let people mix and match with their sandwich—it turns your meal into a build-your-own experience and keeps things fun and interactive.
The right side dish doesn’t just fill out the plate—it balances flavors, textures, and even heat levels. Whether you’re going crunchy, creamy, cool, or spicy, there’s no wrong way to round out your Buffalo Chicken Cheesesteak experience—as long as you serve it with love (and napkins).
Storage and Reheating
How to Store Buffalo Chicken Cheesesteak
Separate the Components (If You Can)
If you know in advance you’ll have leftovers:
- Store the chicken, veggies, and sauce mixture separately in an airtight container.
- Keep the bread and toppings (like lettuce or dressings) in a zip-top bag or wrapped in foil.
This helps preserve texture and makes reheating much more effective.
Use Airtight Containers
- Use BPA-free, food-safe containers to keep everything fresh.
- Store in the refrigerator for up to 3 days.
Pro Tip: If you’ve already assembled the sandwich, wrap it tightly in foil or parchment and then place it in a container. This minimizes moisture exposure.
Freezing Instructions
You can freeze the buffalo chicken filling (just not the whole sandwich):
- Let the chicken cool completely.
- Transfer to a freezer-safe bag or container.
- Label and freeze for up to 2 months.
- Thaw in the fridge overnight before reheating.
Reheating Without Ruining It
The key to a great reheat is preserving texture while warming everything evenly.
Best Method: Oven or Toaster Oven
- Preheat to 350°F.
- Wrap the sandwich in foil.
- Heat for 10–12 minutes, or until hot and melty.
This keeps the roll crisp and the cheese gooey without drying anything out.
Quick Method: Microwave (with a trick)
- Place the chicken filling on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Heat in 30-second bursts, stirring gently between rounds.
- Toast the bread separately, then reassemble.
Stovetop Reheatat
- Heat a skillet over medium heat.
- Add a bit of oil or butter, then the buffalo chicken mixture.
- Stir and warm for 4–5 minutes, then transfer to a toasted roll.
Common Mistakes to Avoid
Mistake 1: Over-Saucing the Chicken
Why it’s a problem: Too much buffalo sauce can make the chicken too wet and the sandwich sloppy (in a bad way).
How to fix it: Start with less sauce, then add more once the chicken is coated and warmed through.
Mistake 2: Skipping the Roll Toast
Why it’s a problem: Untoasted bread gets soggy fast under all that hot filling.
How to fix it: Lightly toast your hoagie or sub rolls before assembling—it adds crunch and keeps things together.
Mistake 3: Using Cold Cheese or Adding It Too Late
Why it’s a problem: Cold cheese takes longer to melt and may not blend into the chicken well.
How to fix it: Layer the cheese directly over the hot buffalo chicken in the skillet, then cover with a lid for a quick, even melt.
Mistake 4: Not Sautéing the Veggies Enough
Why it’s a problem: Under-cooked onions and peppers can be sharp and overpower the sandwich.
How to fix it: Take your time! Let them soften and slightly caramelize for a sweet, savory contrast to the spice.
Mistake 5: Reheating the Whole Sandwich at Once
Why it’s a problem: The bread gets chewy, the fillings overheat, and everything turns to mush.
How to fix it: Reheat the buffalo chicken filling separately, toast the roll, then reassemble.
Mistake 6: Letting It Sit Too Long Before Eating
Why it’s a problem: Steam trapped inside the sandwich softens the bread and dulls the flavors.
How to fix it: Serve immediately after assembling while everything is hot, fresh, and at peak texture.
Frequently Asked Questions
Q1: What is a Buffalo Chicken Cheesesteak from Jersey Mike’s?
The Buffalo Chicken Cheesesteak from Jersey Mike’s is a spicy, savory sub that puts a bold twist on their classic cheesesteak lineup. It features grilled chicken smothered in tangy buffalo sauce, melted American cheese, and a drizzle of blue cheese dressing, all piled high on their signature fresh-baked sub roll. It’s a fan favorite for those who love the punch of buffalo wings but want it in sandwich form.
Q2: Who Invented the Cheesesteak?
The original Philly cheesesteak was created in the early 1930s by Pat Olivieri, a hot dog vendor in Philadelphia. As the story goes, Pat decided to grill some thinly sliced beef and stuff it into a hoagie roll instead of the usual dog. A passing cab driver caught a whiff, asked for one, and the rest is sandwich history. Later, cheese was added—most say by Pat’s manager, Joe Lorenza—and the modern cheesesteak was born.
Q3: What is the Philly Cheese Stack?
The term “Philly Cheese Stack” isn’t a traditional name for a cheesesteak, but it’s often used in fast food menus or casual dining spots to describe a stacked sandwich inspired by the Philly cheesesteak. These typically include layers of thinly sliced steak (or chicken), melted cheese, grilled onions, and sometimes peppers, all served on toasted bread or even as a burger-style stack. Think of it as a modern, over-the-top take on the classic Philly.
Q4: What is Chicken Cheesesteak Made Of?
A chicken cheesesteak is a variation of the original cheesesteak, made with thinly sliced or shredded grilled chicken instead of beef. It’s usually cooked on a flat-top grill with onions, peppers, and seasonings, then topped with melted cheese—most commonly provolone, American, or white cheddar. Served on a hoagie roll, it’s a lighter yet equally satisfying alternative to the beef version.
Q5: What is the Stormzy Meal?
The Stormzy Meal was a limited-edition menu collaboration between the British rapper Stormzy and McDonald’s UK in 2023. It featured his go-to McDonald’s order, which included a double Quarter Pounder with cheese, large fries, six Chicken McNuggets, a medium Sprite, and barbecue dip. Though not available worldwide, the meal became a cultural moment in the UK, tying music and food in a playful, personalized promo.
