Spicy Buffalo Chicken Cheesesteak Sandwiches with Blue Cheese Drizzle and Garlic Potato Wedges

Get ready for a flavor-packed dinner that combines the best of Buffalo chicken wings and a classic cheesesteak. Tender chicken is seasoned, sautéed with caramelized onions and tossed in a buttery hot sauce mixture, then topped with melted Monterey Jack and mozzarella cheese. Pile it all onto a crusty baguette, drizzle with tangy blue cheese dressing and serve alongside crispy garlic potato wedges.

This recipe is perfect for game day or any night you crave something hearty and satisfying. The combination of spicy, creamy and crunchy textures will have everyone coming back for seconds. Plus, it comes together in under 30 minutes!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion.
2. Toss potato wedges on a baking sheet with a generous drizzle of oil, garlic powder, salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, salt and pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Transfer to a plate. Drain any excess liquid from the chopped chicken. Heat another drizzle of oil in the same pan over medium-high heat. Add chicken, Frank’s Seasoning Blend, salt and pepper; cook, stirring, until browned and cooked through, 4-6 minutes. Return the sautéed onion to the pan and stir to combine.
4. Reduce heat to medium-low. Add hot sauce and 1 tablespoon butter; cook, stirring, until butter melts and mixture is evenly coated, 1-2 minutes. Evenly top with mozzarella and Monterey Jack cheeses. Cook undisturbed until cheese melts, 1-2 minutes. Remove from heat.
5. Halve baguettes lengthwise without cutting all the way through. Use a spoon to carefully hollow out the baguettes (save the insides for breadcrumbs). Toast the baguettes until lightly golden.
6. Divide the Buffalo chicken mixture evenly among the toasted baguettes. Drizzle with blue cheese dressing. Serve sandwiches alongside the roasted potato wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed until cooked through.

How do I make this recipe gluten-free?

Use gluten-free baguettes or rolls and ensure your hot sauce and seasoning blend are gluten-free. Check labels.

Can I prepare the chicken mixture ahead of time?

Yes, cook the chicken and onion mixture, then refrigerate. Reheat in a pan before adding cheese and assembling sandwiches.