Being from the Philadelphia area, the cheesesteak is something that is very dear to me. This is my take on a type of cheesesteak known as a buffalo chicken cheesesteak that can be found at countless deli's in Philly. The chicken is first boiled, then shredded, then finished in buffalo sauce to soak up its signature flavor.
I know what you are thinking, boiled...how can the chicken retain any flavor? You'll just have to trust me, there is no lack of flavor in this dish.
Now when we talk sandwiches, there's nothing more important than the bread itself. Make sure to treat yourself to a nice baguette or hoagie/sub roll for these sandwiches.
Beyond the bread, this is a very easy and delicious recipe that can be prepared in about a half hour. You can add more/less hot sauce to your desired heat level.
Buffalo Chicken Cheesesteaks
Serves 3-4
Ingredients
3 large chicken breasts
1 and 1/4 cup buffalo sauce
1/2 lb american cheese or provolone, sliced
3-4 hoagie/sub rolls
Instructions
Begin by bringing a pot of water to a boil. Add enough salt to make it taste like the ocean. Add chicken breasts to the boiling water and cook for 16-19 minutes. Remove chicken and let it rest for a few minutes. Shred chicken with 2 forks by pulling in opposite directions. Meanwhile bring buffalo sauce to a simmer in a large pan. Add shredded chicken and cook 2 minutes, just enough so it can absorb the sauce. Divide chicken into equal rows.
Top with cheese and cover with bun, remove when cheese begins to melt.
Slide a spatula underneath the bun and flip carefully. Serve with blue cheese.
I cook a large quantity of boneless, skinless chicken breast in the crock pot for several hours. The chicken peels apart easily with 2 forks and is never overcooked!
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