I'm sure you are all familiar with the traditional Philly Cheesesteak we all know and love and if you're not- or if you're now craving one- check out our recipe here (but don't forget the old bay fries to go with it).
Tonight we spiced up the classic with a buffalo twist.
Instead of thinly shaved beef we use ground chicken and instead of bell peppers, a little sautéed spinach is the perfect hint of green.
Of course we bring in all things buffalo here - I like to use a combination of #FranksRedHot hot sauce, buffalo seasoning and red hot seasoning. You can turn the heat up or down by playing with seasonings. Add in some cayenne or crushed red pepper for next level heat or increase the butter, add some greek yogurt to the meat and omit the seasonings to cool things off.
You could also serve alongside some crunchy celery or carrots for a cooling healthy bite amongst the heat.
Lastly - the dressing and cheese.
I think provolone or cheddar cheese works best layered into the roll and meat. It holds up but melts really well. As for dressing I am a huge advocate for bleu cheese dressing, specifically our healthy bleu cheese dressing (seriously you need to try this SO SO SOOO good). If you are team ranch, we have a homemade version of that too, found here!
Buffalo Chicken Cheesesteaks
2 Cheesesteaks | Cook time: 10 minutes
Notes: A delicious twist on a Philly staple, arguably better than the original but that’s a decision you’ll have to make yourself!
1 demi baguette or 2 sub rolls (I like to use the half baked ficelle loaf from #TraderJoes)
1/2 cup onions, diced
2 tbsp hot sauce
2 tsp butter
12 oz ground chicken
1/4 tsp pepper
1/2 tsp garlic powder
2-3 oz provolone or cheddar cheese
2 cups spinach
2 servings bleu cheese or ranch dressing (we recommend our healthy homemade version)
Optional: 1 tsp buffalo seasoning and/or red hot seasoning. I like Franks Red Hot/McCormick seasonings
Heat a nonstick sauté pan to medium and spray with olive oil spray. Sauté the onions in the pan for 2-3 minutes until softened.
Once softened, add ground chicken and use a wooden spoon to break it up. Season with pepper, garlic powder and optional buffalo seasonings.
Once cooked, add the spinach leaves to the pan. Combine the meat mixture and the spinach and sauté until wilted, about 3 minutes
Once spinach is cooked stir in the hot sauce and remaining butter. Turn off the heat.
Slice the baguette or rolls in half and arrange on a baking sheet. If using a baguette slice in half both vertical and horizontal to form two open rolls. Alternate cheese and meat mixture to fill the bread, using about half the mixture in each.
Turn the oven on to broil and transfer the sandwiches to the oven to broil for 2-3 minutes until the cheese is melted and the roll just starts to toast.
Remove from oven, drizzle each sandwich with bleu cheese dressing, plus more on the side for dunking the sandwich in. Serve warm and enjoy!
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are for half of the ficelle loaf from Trader Joe's (3 oz) they will vary slightly for other breads!