Buffalo Chicken Cheesesteaks | Mostly Homemade Mom

Buffalo Chicken Cheesesteaks

November 11, 2015
Sauteed chicken strips mixed with chopped celery and hot sauce and baked with provolone cheese and ranch dressing on hoagie rolls. Perfect with a glass of iced tea!





I'm a HUGE fan of iced tea. Not just in the summer or warmer weather either, I drink it year-round. It's just so much more refreshing than other drinks. No carbonation or after taste to deal with, just straight up iced tea. Yes, please!

I think my favorite way to enjoy iced tea is alongside HOT food. And no I don't mean temperature hot, I mean spicy! I used to be a real wimp when it came to things doused in hot sauce. For some reason, way back when I was pregnant with Silas, I caught a sniff of Paul's hot wing order one night at dinner. It smelled so good I had to try it, despite my fear of spicy food. Basically the rest is history because hot wings rock, am I right?!





But I have to say, the burn afterwards is a bit annoying. I'm prone to getting ulcers in my mouth from time to time and hot, spicy foods tend to make the problem worse, or even cause them actually. Iced tea is seriously the BEST drink to have on hand! I know milk works too, but who in their right mind thinks milk tastes good after eating your body weight in hot wings?? I mean come on, most of us just eat them until we're completely stuffed - not something I want to follow up with a heavy glass of milk, that's for sure!





These Buffalo Chicken Cheesesteaks are the perfect sandwich to enjoy with a big, ice cold glass of Snapple® Straight Up Tea! Use ranch or bleu cheese dressing, whichever you prefer. I'm totally a ranch girl, but to each his/her own!




Buffalo Chicken Cheesesteaks

Ingredients
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup hot sauce
  • 4 stalks celery, diced
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • ranch or bleu cheese dressing
Cooking Directions
  1. Using a non-serrated knife, slice chicken into thin strips.
  2. Heat olive oil over medium heat in a large skillet. Add chicken and saute until cooked through.
  3. Remove from heat and stir in hot sauce and diced celery.
  4. Place two slices cheese into each roll and top with chicken mixture and a drizzle of ranch dressing.
  5. Place prepared cheesesteaks into a baking dish. Bake at 350 degrees for 5 - 10 minutes or until cheese is melted and roll is toasty.





These are seriously SO yummy! You can adjust the heat level by adding more ranch dressing to cool it down if you like. Yum!


I picked up Snapple® Straight Up tea on my last trip to Giant and I am absolutely hooked! It has a real brewed taste - black tea sweetened with just a touch of real sugar. With three levels of sweetness, you can pick one to suit your own taste - unsweetened (0 calroies), sorta sweet (90 calories), and sweetened (180 calories). Be sure to look for it at Giant in the bread crumbs aisle!






Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

{linking up!}
This is a sponsored conversation written by me on behalf of DPSG. The opinions and text are all mine.


Post Comment
Post a Comment