Description
A delightful fusion of spicy buffalo chicken and classic cheesesteak served in a warm hoagie roll.
Ingredients
- 1 pound chicken breast
- 4 hoagie rolls
- 3 tablespoons unsalted butter + more for buttering the bread
- 1/2 teaspoon garlic powder + more for bread
- 1/2 teaspoon kosher salt
- 1/2 yellow onion, sliced
- 1/2 sliced pickled jalapeños, roughly chopped (optional)
- 3/8 cup Frank’s RedHot
- 4 slices Provolone cheese
- Ranch or blue cheese dressing
Instructions
- Place the chicken breast in the freezer for 30-45 minutes to make slicing easier.
- Preheat your oven to 400°F. Spread butter on the inside of the hoagie rolls and sprinkle with garlic powder. Arrange them on a baking sheet in a single layer and set aside.
- Remove the chicken from the freezer, slice it thinly, and chop into smaller pieces.
- Toss the chicken with garlic powder and salt, and set aside.
- Heat a skillet over medium-high heat. Melt two tablespoons of butter, add onions and jalapeños, and sauté for 7-8 minutes until onions are soft.
- Bake the hoagie rolls for about 5 minutes until lightly toasted.
- Add chicken to the skillet, increase heat to high, and cook for about 5 minutes until slightly browned.
- Reduce heat to medium, add another tablespoon of butter, stir in Frank’s RedHot sauce until chicken is coated.
- Top with Provolone cheese slices and cook until melted.
- Transfer chicken mixture into hoagie rolls, top with onion and jalapeño mixture, and serve warm.
Notes
Enjoy with a side of salad or sweet potato fries for a balanced meal. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American