I've had my fair share of cheesesteaks since we moved to Philadelphia five years ago, the city famous for its cheesesteaks. Every time we have visitors, it's a must to treat them to a cheesesteak at one of our favorite places! I usually go for the traditional beef with onions and provolone, but most cheesesteak places have a buffalo chicken cheesesteak on the menu as well. While I was never super excited about the buffalo cheesesteak before, my feelings changed when I saw this easy and mouthwatering recipe over at Iowa Girl Eats. With football season fast approaching, these sandwiches would be perfect for game day, as well as something different from the typical buffalo chicken dip. Don't wait till the first football game though! You can whip these chewy, cheesy, and delicious sandwiches up tonight in about 20 minutes with a salad or some veggies on the side. Enjoy!
2 T. butter
1 sweet onion, sliced
1 lb. chicken breasts, sliced thin
salt and pepper
1/2 cup Frank's Buffalo Wing Sauce
8 slices cheese (I used provolone)
4 hoagie rolls
Preheat the oven to 250 degrees. Slice the hoagie rolls down the center, but not all the way through and set aside. Have four sheets of foil out to wrap up the sandwiches.
Heat a large skillet over medium-high heat and add the butter. Saute the sliced onions in the butter until golden brown, about 3-5 minutes. Season the sliced chicken with salt and pepper. Add the chicken to the skillet and cook until no longer pink. Add in the buffalo wing sauce (you can add more than the recipe calls for if you want) and stir to combine with the onions and chicken.
Separate the mixture into 4 piles in the skillet. Top each pile with cheese slices and cover the skillet with a lid so that the cheese melts. Remove the skillet from the heat and using a spatula, put each pile onto a hoagie roll. Wrap each hoagie tightly in foil and put them in the oven for about 10 minutes or until the bread is warm. Unwrap, cut in half if you wish, and serve.
***Recipe from Iowa Girl Eats