Buffalo Chicken Cheese Steak
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.
Servings: 4 servings
Calories: 718kcal
Ingredients
- 3 tablespoons olive oil divided
- 1 large onion sliced
- 2 bell peppers orange and green, sliced
- 1 pound boneless skinless chicken breasts thinly sliced
- Kosher salt to taste
- Black pepper to taste
- ½ cup Buffalo sauce
- ¼-½ cup blue cheese crumbles
- 6 slices provolone cheese
- 4 hoagie rolls toasted
- SERVE WITH: Ranch or blue cheese dressing blue 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.
Nutrition
Serving: 1 | Calories: 718kcal | Carbohydrates: 21g | Protein: 58g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 23g | Cholesterol: 162mg | Sodium: 2020mg | Fiber: 3g | Sugar: 6g