I just made a Buffalo Chicken Philly that somehow turned shredded chicken into the juiciest, messiest thing you absolutely want on bread and I refuse to apologize.

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I am obsessed with this Buffalo Chicken Philly because it’s loud, messy, and honest. I love the way hot buffalo sauce soaks into shredded rotisserie chicken and fights with melty provolone cheese until they both surrender.

It’s not cute. It’s a sandwich that oozes down your wrist and makes you not care.

And I always pick it over boring lunch options because it’s actually exciting to eat. Buffalo Chicken Subs envy it.

I crave that vinegar bite, the sharp cheese, the soft roll giving way to spicy, fatty, salty chaos. Bring it on anytime.

No napkins allowed. Serious sandwich business.

Ingredients

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Chicken: the meaty star, it’s hearty and soaks up the sauce well.
Frank’s buffalo sauce: spicy, tangy kick that makes every bite pop.
Butter: adds richness and helps everything taste a little more indulgent.
Hoagie rolls: soft, sturdy bread that holds the saucy goodness without falling apart.
Provolone cheese: melty, mild, it wraps around the chicken perfectly.
Blue cheese crumbles: sharp, salty punch if you want that classic contrast.
Yellow onion: sweet, caramel notes when cooked, adds real depth.
Green bell pepper: fresh crunch and a tiny vegetal bite, if you like it.
Vegetable oil: keeps things from sticking and helps flavors brown nicely.
Garlic powder: easy savory boost, it’s subtle but noticeable.
Paprika: smoky color and warmth without overpowering the buffalo sauce.
Salt and pepper: basic, but they let every ingredient shine.
Ranch or blue dressing: creamy coolness to balance the heat, great for dipping.
Celery: crisp, refreshing crunch and a classic wing-side vibe.

Ingredient Quantities

1 pound cooked chicken, shredded or thinly sliced (rotisserie works great)

1/2 cup Frank’s RedHot or your favorite buffalo wing sauce

2 tablespoons unsalted butter

4 hoagie rolls or large sandwich rolls, split

6 to 8 slices provolone cheese

1/2 cup blue cheese crumbles or more if you like it strong (optional)

1 small yellow onion, thinly sliced

1 small green bell pepper, thinly sliced (optional but nice)

1 to 2 tablespoons vegetable oil or olive oil for sautéing

1 teaspoon garlic powder

1/2 teaspoon smoked paprika or regular paprika

Salt and freshly ground black pepper to taste

1/4 cup ranch or blue cheese dressing for drizzling or dipping (optional)

2 to 3 stalks celery, finely chopped for a bit of crunch or garnish (optional)

How to Make this

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1. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat, add the thinly sliced onion and green pepper and sauté until softened and slightly browned, about 6 to 8 minutes, stirring so nothing burns.

2. Push the veggies to the side, add the remaining 1 tablespoon oil if needed, add the cooked shredded chicken, sprinkle in garlic powder, smoked or regular paprika, salt and pepper, then stir everything together to coat and warm the chicken through.

3. Pour 1/2 cup Frank’s RedHot (or your favorite buffalo sauce) over the chicken and veggies, toss well and let simmer 2 to 3 minutes so the sauce sticks to the chicken; taste and add a touch more salt or sauce if needed.

4. Meanwhile split the hoagie rolls and butter the cut sides with the remaining 1 tablespoon unsalted butter, place cut-side-down in another skillet or under a broiler for 1 to 2 minutes until lightly toasted and golden, watch them cause they brown fast.

5. Return skillet to medium-low, pile the buffalo chicken mixture evenly into four sections, top each pile with 1 to 2 slices of provolone and a sprinkle of blue cheese crumbles if using; cover the skillet with a lid or foil for 1 to 2 minutes so the cheese melts.

6. If you like extra crisp veg, quickly toss the finely chopped celery with a tiny pinch of salt and a squeeze of lemon or a little ranch to keep it crunchy for topping.

7. Remove the melted cheese chicken from the skillet and scoop each portion into a toasted roll, press down gently so the cheese and filling meld with the bread.

8. Drizzle with ranch or blue cheese dressing if you want, add the chopped celery on top for crunch and a few more blue cheese crumbles if you like it strong, close the rolls and press slightly.

9. Cut each sandwich in half if you want, serve immediately with extra wing sauce and dressing on the side for dipping, and some napkins cause these get messy.

10. Leftovers keep well in the fridge for a couple days, reheat in a skillet over low heat or in the oven at 350 F until warmed through so the bread doesn’t get soggy.

Equipment Needed

1. Large skillet (nonstick or cast iron)
2. Spatula or sturdy wooden spoon (for stirring and pushing veggies aside)
3. Tongs or fork (for piling shredded chicken into rolls)
4. Chef’s knife and cutting board (for slicing onion, pepper and chopping celery)
5. Measuring spoons and 1/2 cup measuring cup
6. Small bowl (for tossing celery or mixing dressing)
7. Butter knife (for spreading butter on rolls)
8. Second skillet or broiler-safe baking sheet (to toast rolls)
9. Lid or piece of foil (to cover skillet so the cheese melts)

FAQ

Can I use leftover chicken or do I need to cook it fresh?

Yes, leftover chicken works great, rotisserie is perfect. Just shred or thinly slice it and warm it in the sauce so it soaks up flavor. If it’s cold, give it a quick sauté so it doesn’t make the sandwich soggy.

How spicy will this be, can I make it milder?

It depends on the hot sauce you pick, Frank’s has a nice heat but not crazy. To make it milder, mix the buffalo sauce with a little melted butter or ranch before tossing the chicken. Start with half the sauce and add more after tasting.

Do I have to use provolone and blue cheese?

Provolone melts nicely and gives that cheesesteak vibe, but you can use mozzarella, Monterey Jack, or pepper jack for more kick. Blue cheese is optional, it adds tang, if you don’t like it skip it and use extra ranch instead.

How do I keep the rolls from getting soggy?

Don’t pile piping hot saucy chicken directly onto soft rolls. Toast the inside of the rolls in butter for 1 to 2 minutes, or broil them briefly, that creates a barrier so they stay crisp longer.

Can I make this ahead for a party?

Yes, you can cook and sauce the chicken a few hours ahead, hold it in a low oven or covered pan. Keep cheese and rolls separate until just before serving, then assemble and melt under the broiler for a few minutes. Easier to serve as a buffet this way.

Any quick veg swaps or add-ins?

Thinly sliced red onion, pickled jalapeños, or shredded carrots add crunch and brightness. If you like peppers, use red bell for sweetness, or sauté the green pepper with the onion until slightly charred for extra flavor.

Buffalo Chicken Cheesesteak Recipe Substitutions and Variations

Chicken (1 lb cooked, shredded)
- Rotisserie turkey, shredded, for a richer flavor
- Cooked pulled pork, for a smokier, heartier sandwich
- Firm tofu, pressed and pan-seared, for a vegetarian option
- Tempeh, sliced thin and sautéed, if you want nutty texture
Frank’s RedHot or buffalo sauce (1/2 cup)
- Hot sauce mixed with melted butter (same heat, more sheen)
- Sweet chili sauce, for a milder sweet-heat twist
- Chipotle in adobo, blended with a little mayo, for smoky spice
Provolone cheese (6 to 8 slices)
- Mozzarella, for gooey melt without strong flavor
- Monterey Jack, for a mild creamy melt with slight tang
- Cheddar, sharp or mild, if you want more bite
- Vegan sliced cheese, for dairy-free folks
Hoagie rolls (4)
- Ciabatta, for a chewier crust and open crumb
- Brioche buns, for a richer, slightly sweet sandwich
- Tortillas or flatbreads, to make wraps instead
- Large bakery buns or seeded baguette, if hoagies aren’t available

Pro Tips

1) Warm the chicken before saucing it. If the chicken’s cold it soaks up the sauce and gets gummy, so toss it in the skillet just until it’s hot, then add the buffalo. It helps the sauce cling and flavors come through better.

2) Don’t skip toasting and buttering the rolls well. Toast them cut-side-down until they’re golden and a little crunchy so they stand up to the juicy filling. If you’re worried about butter burning, do it in a cooled skillet and then toast quickly under the broiler or on medium heat.

3) Melt the cheese by covering the pan, not blasting with high heat. Low-medium heat with a lid traps steam and melts the provolone without overcooking the chicken. This keeps the sandwich gooey but not dried out.

4) Keep crunchy things crunchy. Toss chopped celery or any extra peppers with a pinch of salt and a splash of lemon or vinegar right before serving. It wakes up the flavors and prevents them from going soggy in the sandwich.

Buffalo Chicken Cheesesteak Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made a Buffalo Chicken Philly that somehow turned shredded chicken into the juiciest, messiest thing you absolutely want on bread and I refuse to apologize.

Servings

servings

Calories

737

kcal

Equipment: 1. Large skillet (nonstick or cast iron)
2. Spatula or sturdy wooden spoon (for stirring and pushing veggies aside)
3. Tongs or fork (for piling shredded chicken into rolls)
4. Chef’s knife and cutting board (for slicing onion, pepper and chopping celery)
5. Measuring spoons and 1/2 cup measuring cup
6. Small bowl (for tossing celery or mixing dressing)
7. Butter knife (for spreading butter on rolls)
8. Second skillet or broiler-safe baking sheet (to toast rolls)
9. Lid or piece of foil (to cover skillet so the cheese melts)

Ingredients

1 pound cooked chicken, shredded or thinly sliced (rotisserie works great)
1/2 cup Frank's RedHot or your favorite buffalo wing sauce
2 tablespoons unsalted butter
4 hoagie rolls or large sandwich rolls, split
6 to 8 slices provolone cheese
1/2 cup blue cheese crumbles or more if you like it strong (optional)
1 small yellow onion, thinly sliced
1 small green bell pepper, thinly sliced (optional but nice)
1 to 2 tablespoons vegetable oil or olive oil for sautéing
1 teaspoon garlic powder
1/2 teaspoon smoked paprika or regular paprika
Salt and freshly ground black pepper to taste
1/4 cup ranch or blue cheese dressing for drizzling or dipping (optional)
2 to 3 stalks celery, finely chopped for a bit of crunch or garnish (optional)

Directions

Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat, add the thinly sliced onion and green pepper and sauté until softened and slightly browned, about 6 to 8 minutes, stirring so nothing burns.
Push the veggies to the side, add the remaining 1 tablespoon oil if needed, add the cooked shredded chicken, sprinkle in garlic powder, smoked or regular paprika, salt and pepper, then stir everything together to coat and warm the chicken through.
Pour 1/2 cup Frank's RedHot (or your favorite buffalo sauce) over the chicken and veggies, toss well and let simmer 2 to 3 minutes so the sauce sticks to the chicken; taste and add a touch more salt or sauce if needed.
Meanwhile split the hoagie rolls and butter the cut sides with the remaining 1 tablespoon unsalted butter, place cut-side-down in another skillet or under a broiler for 1 to 2 minutes until lightly toasted and golden, watch them cause they brown fast.
Return skillet to medium-low, pile the buffalo chicken mixture evenly into four sections, top each pile with 1 to 2 slices of provolone and a sprinkle of blue cheese crumbles if using; cover the skillet with a lid or foil for 1 to 2 minutes so the cheese melts.
If you like extra crisp veg, quickly toss the finely chopped celery with a tiny pinch of salt and a squeeze of lemon or a little ranch to keep it crunchy for topping.
Remove the melted cheese chicken from the skillet and scoop each portion into a toasted roll, press down gently so the cheese and filling meld with the bread.
Drizzle with ranch or blue cheese dressing if you want, add the chopped celery on top for crunch and a few more blue cheese crumbles if you like it strong, close the rolls and press slightly.
Cut each sandwich in half if you want, serve immediately with extra wing sauce and dressing on the side for dipping, and some napkins cause these get messy.
Leftovers keep well in the fridge for a couple days, reheat in a skillet over low heat or in the oven at 350 F until warmed through so the bread doesn't get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.