Best 5 Buffalo Chicken Cheesesteaks Recipes

BUFFALO CHICKEN CHEESESTEAKS RECIPE - (3.7/5)

Steps:

• Preheat oven to 250 degrees. Split hoagie rolls down the center then set aside. Tear 4 large sheets of foil then set aside. Heat a large skillet over medium-high heat then add butter. Add onions then saute until golden brown, about 3 minutes. Add chicken, season with salt and pepper, and then saute until no longer pink. Add buffalo wing sauce then stir to combine. Separate mixture into 4 piles then top with cheese slices. Cover with a lid to melt cheese then remove skillet from heat. Scoop each cheese-topped pile into a split hoagie roll then wrap tightly in foil. Place into the oven to warm completely through for 10 minutes. Unwrap then serve.

CHICKEN CHEESESTEAKS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet. Roast until just cooked through, 15 minutes. Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet. Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute. Remove from the heat and stir in the pickled peppers. Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes. Thinly slice the chicken and divide among the rolls. Top evenly with the onion mixture and the cheese. Return to the oven to melt the cheese, about 2 minutes. Top with hot sauce and/or ketchup and serve with carrot and celery sticks.

CHICKEN CHEESE STEAK

Steps:

• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes.
• Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes.
• Spread chicken mixture evenly over halved rolls.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

MINI BUFFALO CHICKEN CHEESESTEAKS

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and sauté until softened slightly, about 3 minutes.
• Add onion and season with salt and pepper. Sauté until softened, about 7 minutes.
• Stir in the chicken. Add heavy cream, buffalo sauce and blue cheese. Stir and cook until heated through, about 3-5 minutes. Season with salt and pepper.
• Turn heat to low and keep warm.
• Microwave the Cheez Whiz in a heat safe bowl for about 90 seconds, stirring every 30 seconds.
• Wrap the rolls in damp paper towels and microwave for 90 seconds.
• Fill each roll with buffalo chicken mixture, drizzle with warm Cheeze Whiz, and garnish with green onions, parsley and blue cheese crumbles.