Grilled Buffalo Chicken Cheese Steak

Awesome in the parking lot!

Awesome in the parking lot!

Ok so maybe not the healthiest of my recipes, but healthier than other options. This is a tailgating favorite or just on Any Given Sunday! I cook this on my portable griddle in the parking lot. You can do it in a sauté pan at home.

4 servings

2 Chicken breast sliced thinly across the breasts. This can be easily done when the breasts are partially frozen.

1 Red pepper sliced julienne

2 Italian banana peppers (you can get spicier ones if you want) cut julienne

1 Medium onion sliced julienne

2 Medium carrots cut julienne

1/2 cup blue cheese crumbles (can do more if you want)

1/4 cup olive oil

3/4 cup (or more if you’d like) Franks Red Hot Sauce (or your other favorite)

4 Whole wheat sub rolls

Salt and Pepper to taste

  • Marinate sliced chicken in 1/2 of the oil, 1/2 the hot sauce and salt and pepper  for at least an hour.
  • In hot pan add sliced chicken and sauté for 6 – 8 minutes. Add more hot sauce . You can make it as spicy as you want it to be.  Remember the chicken is sliced thin so you don’t want to over cook it. Remove from pan
  • In hot pan add remaining oil and then the vegetables.
  • Saute until onions start to caramelize and veggies are just tender. 7-10 minutes
  • Add chicken to pan and continue to cook all items together. An additional 3-4 minutes
  • Toss in blue cheese crumbles and serve on toasted roll.

 

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One thought on “Grilled Buffalo Chicken Cheese Steak

  1. Cindy Page says:

    Chris, since I don’t like hot foods, I marinated chopped chicken with teriyaki
    sause and honey! It was so good, everyone loved it, thanks!

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