Buffalo Chicken Cheese Steak has everything you love about a classic cheese steak (minus the steak, of course) combined with everything you love about buffalo chicken. It is the best of both worlds.
SERVE WITH: Ranch or blue cheese dressingblue cheese crumbles, Buffalo sauce, carrot and celery sticks
Instructions
Heat 2 tablespoons of oil in a large skillet set over medium heat. Add the onion and peppers and saute for 8-10 minutes, stirring occasionally, until translucent and softened. Remove to a bowl and return the skillet to the heat
Heat the remaining oil in the skillet. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through.
Add the Buffalo sauce and blue cheese, stirring until the chicken is well coated. Return the onions and peppers to the skillet, layering them on top of the chicken.
Remove the skillet from the heat. Lay the provolone on top of the contents of the skillet, cover with a lid, and allow it to melt for 1-2 minutes.
Scoop the cheesy chicken and peppers into warm, toasted hoagie rolls. Place under a low broiler if desired. Top with more Buffalo sauce and/or blue cheese, and serve with your favorite dressing and sides, if desired.