Description
A delicious blend of spicy Buffalo chicken and classic cheesesteak flavors, topped with melted mozzarella and sautéed vegetables.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1/2 cup Buffalo sauce (plus extra for drizzling)
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded mozzarella cheese
- 4 hoagie rolls
- 1/4 cup ranch or blue cheese dressing (optional, for drizzling)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the chicken: In a medium bowl, combine the thinly sliced chicken with the Buffalo sauce, ensuring each piece gets a thorough coat. Let it sit for at least 10 minutes while you prepare the other ingredients.
- Cook the vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and green bell pepper. Cook for about 4-5 minutes until softened and golden brown. Remove from skillet.
- Cook the chicken: In the same skillet, add the remaining tablespoon of olive oil. Add the marinated chicken slices, spreading them in a single layer. Cook for 5-7 minutes until fully cooked and slightly crispy. Season with salt and pepper.
- Assemble the cheesesteaks: Preheat your oven to broil. Slice the hoagie rolls open and place them on a baking sheet. Divide the cooked chicken among the rolls and top with sautéed onions and peppers.
- Add the cheese: Sprinkle shredded mozzarella over the chicken and vegetables. Broil for 1-2 minutes until the cheese bubbles and turns golden brown.
- Serve: Drizzle with extra Buffalo sauce and ranch or blue cheese dressing if desired. Garnish with chopped parsley and serve hot.
Notes
To maintain optimal crispiness when reheating, use an oven or air fryer.
Nutrition
- Serving Size: 1 cheesesteak
- Calories: 490
- Sugar: 4g
- Sodium: 1200mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg