18 Spicy Buffalo Chicken Cheese Steak Delicious Recipes

Zesty flavors and hearty meals are what we’re all about today, especially when it comes to the iconic Buffalo chicken cheese steak. Whether you’re craving comfort food on a chilly evening or looking for a crowd-pleaser for your next game day gathering, these 18 recipes promise to deliver the spicy, cheesy goodness you love. Dive in and discover your next favorite dish that’s sure to impress!

Classic Buffalo Chicken Cheese Steak Sandwich

Grab your skillet because we’re turning up the heat with a twist on the classic cheese steak. Bold buffalo sauce meets tender chicken, all hugged by a toasty roll—this sandwich is a game-changer for your weeknight dinners.

Ingredients

• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 4 hoagie rolls, split (toast for extra crunch)
• 1/2 cup blue cheese crumbles (optional for topping)
• 1/4 cup ranch dressing (for drizzling)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced chicken to the skillet. Cook for 5-6 minutes, stirring occasionally, until no pink remains.
3. Pour buffalo sauce over the chicken. Stir to coat evenly and cook for another 2 minutes to let the flavors meld.
4. Preheat your broiler to high. Arrange the hoagie rolls on a baking sheet, cut side up.
5. Divide the buffalo chicken evenly among the rolls. Top each with mozzarella cheese.
6. Broil for 2-3 minutes, watching closely, until the cheese is bubbly and slightly golden.
7. Remove from the oven. Drizzle with ranch dressing and sprinkle with blue cheese crumbles if using.

You’ll love the juicy chicken paired with the spicy, tangy buffalo sauce, all balanced by the cool ranch. Serve these sandwiches with extra napkins—they’re delightfully messy and perfect for game day or a quick, flavorful meal.

Spicy Buffalo Chicken Cheese Steak Wrap

Just when you thought buffalo chicken couldn’t get any better, we’re wrapping it up in a cheese steak. **Bold flavors** meet **easy eats** in this no-fuss, all-delicious wrap.

Ingredients

• 1 lb chicken breast, thinly sliced (for quick cooking)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 bell pepper, thinly sliced (adds crunch)
• 1 onion, thinly sliced (for sweetness)
• 4 slices provolone cheese (melts beautifully)
• 4 large flour tortillas (warm for flexibility)
• 1/2 cup blue cheese crumbles (for tangy contrast)
• 1/4 cup mayonnaise (to cool the heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan for even cooking.
3. Stir in buffalo sauce, coating chicken evenly. Cook for 2 minutes to let flavors meld.
4. Push chicken to one side. Add bell pepper and onion to the skillet. Cook until soft, about 3 minutes. Tip: A little char adds flavor.
5. Lay tortillas flat. Divide chicken and veggie mix among them. Top with provolone slices.
6. Fold tortillas tightly around the filling. Return to skillet, seam side down, over medium heat. Cook until golden, about 2 minutes per side. Tip: Press lightly with a spatula to seal.
7. Open wraps slightly to add blue cheese crumbles and a dollop of mayonnaise.

Delight in the **crunchy, creamy, spicy** combo that’s **packed with flavor**. Serve with extra buffalo sauce for dipping or slice in half for a handheld feast.

Buffalo Chicken Cheese Steak Stuffed Peppers

Craving a twist on classic stuffed peppers? These Buffalo Chicken Cheese Steak Stuffed Peppers pack a punch with spicy buffalo sauce, tender chicken, and melty cheese—all nestled in sweet bell peppers. Perfect for game day or a quick weeknight dinner!

Ingredients

• 4 large bell peppers, halved and seeded (any color works)
• 2 cups cooked chicken, shredded (rotisserie chicken saves time)
• 1/2 cup buffalo sauce (adjust for more or less heat)
• 1 cup provolone cheese, shredded (mozzarella works too)
• 1/2 cup blue cheese crumbles (omit if not a fan)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (fresh minced garlic adds more punch)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Brush the inside of each pepper half with olive oil. Sprinkle lightly with salt and garlic powder.
3. In a bowl, mix shredded chicken with buffalo sauce until fully coated. Tip: Warm the chicken slightly for easier mixing.
4. Stuff each pepper half with the buffalo chicken mixture. Pack it in tightly for a hearty bite.
5. Top each pepper with provolone cheese, then sprinkle blue cheese crumbles over the top. Tip: Cover with foil for the first 15 minutes to melt cheese evenly.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and slightly golden.
7. Let cool for 5 minutes before serving. The peppers will hold their shape better.

Bold flavors and gooey cheese make these peppers a crowd-pleaser. Serve with extra buffalo sauce for dipping or atop a bed of crisp greens for a lighter take.

Buffalo Chicken Cheese Steak Pizza

Craving a mashup that slaps? This Buffalo Chicken Cheese Steak Pizza combines spicy, cheesy, and meaty goodness in every bite. Perfect for game night or when you need a flavor bomb fast.

Ingredients

• 1 lb pizza dough (store-bought or homemade for extra credit)
• 1 cup shredded mozzarella (more for extra gooeyness)
• 1/2 cup blue cheese crumbles (or ranch dressing for the haters)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb cooked chicken breast, sliced thin (leftovers work wonders)
• 1/2 green bell pepper, sliced thin (for crunch)
• 1/2 small onion, sliced thin (sweet or white, your call)

Instructions

1. Preheat your oven to 475°F. Crank it high for that crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Thinner = crispier.
3. Brush the dough with olive oil. This is your flavor and crispiness booster.
4. Spread buffalo sauce evenly over the dough. Don’t skimp—this is where the magic starts.
5. Layer on mozzarella, then chicken, peppers, and onions. Order matters for even cooking.
6. Sprinkle blue cheese crumbles on top. They’ll melt into creamy pockets of tang.
7. Bake for 12-15 minutes until the crust is golden and cheese bubbles. Watch for the perfect melt.
8. Let it cool for 2 minutes. Patience prevents cheese burns.

You’ve got a pizza with a kick—spicy, tangy, and loaded with texture. Serve with extra buffalo sauce for dipping or chop into squares for party-friendly bites.

Buffalo Chicken Cheese Steak Quesadilla

Zesty flavors collide in this mashup that’s **bold**, **cheesy**, and **unapologetically delicious**. Perfect for game day or when cravings hit hard.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)
• 1/2 cup buffalo sauce (adjust to spice preference)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 1/2 cup crumbled blue cheese (optional for extra tang)
• 4 large flour tortillas (burrito size for easy folding)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 cup thinly sliced red onion (for crunch)
• 1/2 cup diced celery (adds freshness)

Instructions

1. **Mix** shredded chicken with buffalo sauce in a bowl until fully coated. Set aside.
2. **Heat** a large skillet over medium heat. Add 1 tbsp butter, let it melt.
3. **Place** one tortilla in the skillet. **Sprinkle** 1/4 cup Monterey Jack cheese evenly over half of the tortilla.
4. **Layer** half of the buffalo chicken, red onion, celery, and blue cheese (if using) over the cheese.
5. **Fold** the tortilla in half, pressing gently. **Cook** for 2-3 minutes until golden brown.
6. **Flip** carefully using a spatula. **Cook** for another 2-3 minutes until the other side is crispy and cheese is melted.
7. **Repeat** with remaining ingredients. **Cut** each quesadilla into wedges before serving.

Crispy on the outside, gooey on the inside, these quesadillas pack a punch. Serve with ranch or extra buffalo sauce for dipping, and watch them disappear.

Buffalo Chicken Cheese Steak Salad

Kick your salad game up a notch with this Buffalo Chicken Cheese Steak Salad—bold flavors, crunchy textures, and that irresistible cheesy pull. Perfect for when you crave something hearty but still want to keep it fresh.

Ingredients

• 1 lb chicken breast, thinly sliced (for quick cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1 cup shredded provolone cheese (for that melty goodness)
• 4 cups mixed greens (the fresher, the crunchier)
• 1/2 red onion, thinly sliced (for a sharp bite)
• 1/2 cup cherry tomatoes, halved (adds a juicy pop)
• 1/4 cup blue cheese crumbles (optional, for extra tang)
• 1/4 cup ranch dressing (to drizzle or dip)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices to the skillet, cooking for 5-7 minutes until no pink remains, stirring occasionally for even browning.
3. Pour buffalo sauce over the chicken, stirring to coat evenly, and cook for another 2 minutes to let the flavors meld.
4. Reduce heat to low, sprinkle provolone cheese over the chicken, and cover for 1-2 minutes until cheese melts.
5. In a large bowl, toss mixed greens, red onion, and cherry tomatoes together.
6. Top the salad with the buffalo chicken and cheese mixture, then sprinkle with blue cheese crumbles if using.
7. Drizzle with ranch dressing right before serving for that creamy finish.

Just imagine the crunch of fresh greens against the spicy, cheesy chicken—each bite’s a flavor explosion. Serve it with extra buffalo sauce on the side for those who dare to go hotter.

Buffalo Chicken Cheese Steak Sliders

Crunch into the ultimate game-day snack that’s got it all—spicy, cheesy, and totally handheld. These Buffalo Chicken Cheese Steak Sliders are your next obsession, packed with flavor and ready in a flash.

Ingredients

• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 1/2 cup buffalo sauce (adjust for more heat)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slider buns (toasted for extra crunch)
• 1 cup shredded mozzarella (or provolone for a sharper taste)
• 1/4 cup blue cheese crumbles (optional for topping)
• 1/4 cup ranch dressing (for dipping)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken, garlic powder, onion powder, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until no pink remains.
3. Pour buffalo sauce over chicken, stir to coat evenly, and cook for another 2 minutes to let flavors meld.
4. Preheat broiler to high. Split slider buns and arrange on a baking sheet.
5. Divide chicken mixture among buns, top with mozzarella, and broil for 1-2 minutes until cheese is bubbly and slightly golden.
6. Garnish with blue cheese crumbles and serve with ranch dressing on the side.

Enjoy the perfect bite where spicy buffalo meets melty cheese, all hugged by a soft bun. These sliders are a crowd-pleaser, whether piled high on a platter or served as a quick weeknight treat.

Buffalo Chicken Cheese Steak Nachos

Get ready to dive into a plate of Buffalo Chicken Cheese Steak Nachos that’ll blow your mind. Bold flavors, crispy chips, and melty cheese come together in this epic mashup.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 1 cup buffalo sauce (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 bell pepper, thinly sliced (adds crunch and color)
• 1 onion, thinly sliced (for sweetness)
• 2 cups shredded cheddar cheese (for maximum meltiness)
• 1 bag tortilla chips (go for sturdy ones to hold toppings)
• 1/2 cup blue cheese crumbles (or ranch dressing for dipping)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices to the skillet, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Pour buffalo sauce over the chicken, stirring to coat evenly. Simmer for 2 minutes to let flavors meld.
4. Remove chicken from skillet; set aside. In the same skillet, add bell pepper and onion, cooking until soft, about 3 minutes. Tip: Keep the heat high for a slight char.
5. Layer tortilla chips on a baking sheet. Top with chicken, veggies, and cheddar cheese.
6. Broil in the oven at 450°F until cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.
7. Garnish with blue cheese crumbles and serve immediately.

Just imagine the crunch of chips, the kick of buffalo, and the gooey cheese pull with every bite. Serve these nachos straight from the oven for the ultimate game-day snack or a fun dinner twist.

Buffalo Chicken Cheese Steak Pasta

Absolutely no one can resist the fiery kick of buffalo sauce tangled with tender pasta and juicy chicken. This Buffalo Chicken Cheese Steak Pasta is your next obsession—bold, cheesy, and packed with flavor.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 2 cups penne pasta (or any short pasta)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1/2 cup heavy cream (for a richer sauce)
• 1 cup shredded mozzarella (melts beautifully)
• 1/2 cup blue cheese crumbles (or skip for a milder taste)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (for that extra punch)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken slices, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan for even browning.
2. While chicken cooks, boil penne in salted water until al dente, about 9 minutes. Drain and set aside.
3. Lower skillet heat to medium. Stir in buffalo sauce and heavy cream with the chicken, simmering for 2 minutes to blend flavors.
4. Add cooked pasta to the skillet, tossing to coat evenly. Sprinkle mozzarella and blue cheese over the top.
5. Cover skillet for 2 minutes, letting cheese melt. Tip: For a crispy top, broil for 1-2 minutes after melting.
6. Remove from heat. Let sit for 2 minutes before serving. Tip: Garnish with extra blue cheese and a drizzle of buffalo sauce for Instagram-worthy presentation.

Loaded with creamy, spicy, and cheesy goodness, every forkful is a flavor explosion. Serve it straight from the skillet for a rustic, shareable meal that’s sure to impress.

Buffalo Chicken Cheese Steak Tacos

Spice up your taco night with these Buffalo Chicken Cheese Steak Tacos—packed with bold flavors and ready in a flash.

Ingredients

• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 4 large flour tortillas (warmed for pliability)
• 1/2 cup diced onions (soak in cold water to mellow)
• 1/2 cup diced bell peppers (any color)
• 1/4 cup blue cheese crumbles (optional for extra tang)
• 1 tbsp butter (for richer sauce)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading evenly. Cook undisturbed for 2 mins, then stir. Cook until no pink remains, about 5 mins total.
3. Push chicken to one side. Melt butter in the skillet, then add onions and peppers. Sauté until soft, about 3 mins.
4. Mix chicken with veggies, pour in buffalo sauce. Stir to coat evenly and simmer for 2 mins to meld flavors.
5. Divide mixture among tortillas, top with cheddar cheese. Fold and return to skillet over low heat to melt cheese, about 1 min per side.
6. Garnish with blue cheese crumbles if using. Serve immediately for the best texture.

Just imagine the crispy tortilla giving way to juicy, spicy chicken and melted cheese. Perfect for game day or a quick dinner twist!

Buffalo Chicken Cheese Steak Burrito

Dive into the ultimate mashup with this Buffalo Chicken Cheese Steak Burrito—spicy, cheesy, and utterly irresistible. Packed with bold flavors and easy to whip up, it’s your next go-to meal.

Ingredients

• 1 lb chicken breast, thinly sliced (for quick cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup shredded cheddar cheese (for that melty goodness)
• 1 large flour tortilla (burrito-sized)
• 1/2 cup diced onions (for a sweet crunch)
• 1/2 cup diced bell peppers (color of your choice)
• 1/4 cup blue cheese crumbles (optional, for extra tang)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add chicken slices, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan for even cooking.
3. Stir in buffalo sauce, coating the chicken evenly. Cook for another 2 minutes.
4. Remove chicken from skillet; set aside. In the same skillet, sauté onions and bell peppers for 3-4 minutes until soft.
5. Lay the tortilla flat. Layer with chicken, sautéed veggies, cheddar cheese, and blue cheese crumbles. Tip: Warm the tortilla for 10 seconds in the microwave for easier rolling.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling.
7. Return the burrito to the skillet, seam side down, and cook for 2-3 minutes on each side until golden and crispy. Tip: Use a spatula to press lightly for an even sear.

How this burrito brings the heat with tender chicken, melty cheese, and a crispy exterior. Serve it with extra buffalo sauce for dipping or slice it in half to showcase the colorful layers inside.

Buffalo Chicken Cheese Steak Dip

Make your taste buds dance with this Buffalo Chicken Cheese Steak Dip—a creamy, spicy, cheesy masterpiece that’s perfect for game day or any gathering. Packed with flavor and ready in no time, it’s a crowd-pleaser that’ll disappear fast.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup buffalo sauce (adjust heat to preference)
• 8 oz cream cheese, softened (microwave for 10 sec if needed)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup blue cheese crumbles (or skip for a milder taste)
• 1/4 cup ranch dressing (homemade or store-bought)
• 1/2 cup diced green onions (reserve some for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded chicken and buffalo sauce until fully coated.
3. Add the softened cream cheese, mozzarella, blue cheese crumbles, ranch dressing, and most of the green onions to the bowl. Stir until well combined.
4. Transfer the mixture to a baking dish, spreading it evenly with a spatula.
5. Bake for 20 minutes, or until the edges are bubbly and the top is lightly golden.
6. Let it sit for 5 minutes before garnishing with the remaining green onions.

Look at that gooey, golden perfection! The dip boasts a creamy texture with a spicy kick, balanced by the cool ranch and tangy blue cheese. Serve it with celery sticks, tortilla chips, or even slather it on a sandwich for an epic twist.

Buffalo Chicken Cheese Steak Stuffed Mushrooms

Dive into the ultimate game-day snack that’s bursting with flavor and ready in a flash. These stuffed mushrooms pack a punch with spicy buffalo chicken and melted cheese, all nestled in a juicy portobello cap.

Ingredients

• 4 large portobello mushrooms, stems removed (save for another use)
• 1 cup shredded cooked chicken (rotisserie works great)
• 1/4 cup buffalo sauce (Frank’s RedHot for authenticity)
• 1/2 cup shredded mozzarella cheese (or a blend for more flavor)
• 1/4 cup crumbled blue cheese (optional for extra tang)
• 2 tbsp unsalted butter, melted (for brushing)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (go light, the buffalo sauce is salty)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Brush the mushroom caps inside and out with melted butter to prevent drying out.
3. In a bowl, mix shredded chicken with buffalo sauce, garlic powder, salt, and pepper until evenly coated.
4. Stuff each mushroom cap with the chicken mixture, pressing down lightly to pack it in.
5. Sprinkle mozzarella and blue cheese on top of each stuffed mushroom for a gooey finish.
6. Bake for 15-20 minutes until the cheese is bubbly and the mushrooms are tender.
7. Let cool for 5 minutes before serving to allow the flavors to meld together.

Look at that cheesy, spicy masterpiece! The mushrooms stay juicy, while the filling delivers a fiery kick balanced by creamy cheese. Serve them on a platter with celery sticks and ranch for the full buffalo experience.

Buffalo Chicken Cheese Steak Egg Rolls

Craving something crispy, spicy, and downright addictive? These Buffalo Chicken Cheese Steak Egg Rolls pack all the game-day flavors you love into a crunchy, golden package. Perfect for dipping, sharing, or hoarding all to yourself.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup Buffalo sauce (Frank’s RedHot recommended)
• 1 cup thinly sliced green bell pepper (stripes add crunch)
• 1 cup thinly sliced onion (sweet or yellow for balance)
• 1 cup shredded Monterey Jack cheese (melts like a dream)
• 8 egg roll wrappers (keep covered to prevent drying)
• 1/4 cup melted butter (for brushing, adds crispiness)
• Oil for frying (vegetable or canola, enough to submerge)

Instructions

1. In a bowl, mix shredded chicken with Buffalo sauce until fully coated.
2. Lay an egg roll wrapper flat. Place 1/4 cup chicken mixture in the center, top with bell pepper, onion, and cheese.
3. Fold bottom corner over filling, then fold sides toward center. Roll tightly, sealing the edge with a dab of water.
4. Heat oil to 375°F in a deep fryer or heavy pot. Fry egg rolls in batches for 3-4 minutes until golden brown, turning once.
5. Remove with a slotted spoon, drain on paper towels. Brush with melted butter for extra flavor and shine.
6. Serve hot with blue cheese or ranch dressing for dipping.

Nothing beats the crunch of these egg rolls, with the spicy chicken and melty cheese inside. Try serving them sliced on a platter for easy sharing, or go all out with a DIY dipping station.

Buffalo Chicken Cheese Steak Soup

Make your taste buds dance with this creamy, spicy, and utterly comforting bowl that’s perfect for game day or a cozy night in. It’s a bold twist on two classics, ready in under an hour.

Ingredients

• 1 lb chicken breast, diced (thighs work too for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions (yellow or white for sweetness)
• 1/2 cup diced celery (adds a nice crunch)
• 1/2 cup diced carrots (for a hint of sweetness)
• 2 cloves garlic, minced (more if you love garlic)
• 1/4 cup buffalo sauce (adjust to heat preference)
• 4 cups chicken broth (low sodium recommended)
• 1 cup heavy cream (for richness, half-and-half works in a pinch)
• 2 cups shredded cheddar cheese (sharp for best flavor)
• 1/2 cup blue cheese crumbles (optional for extra tang)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same pot, add onions, celery, and carrots. Cook until softened, about 5 minutes, stirring occasionally.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in buffalo sauce and chicken broth, scraping the bottom to release any browned bits.
6. Bring to a boil, then reduce heat to simmer for 10 minutes to meld flavors.
7. Add heavy cream and shredded cheddar, stirring until cheese is fully melted and soup is creamy.
8. Return chicken to the pot and heat through, about 2 minutes.
9. Season with additional salt and pepper if needed, and stir in blue cheese crumbles if using.

This soup is luxuriously creamy with a kick that builds with each spoonful. Serve it with crusty bread for dipping or top with extra blue cheese and a drizzle of buffalo sauce for an Instagram-worthy bowl.

Buffalo Chicken Cheese Steak Casserole

Craving something bold and cheesy? This Buffalo Chicken Cheese Steak Casserole packs a punch with spicy buffalo sauce, tender chicken, and melty cheese—all baked to perfection.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup buffalo sauce (adjust to spice preference)
• 1 cup shredded mozzarella cheese (or blend for more flavor)
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese crumbles (optional for extra tang)
• 1 tbsp olive oil (or any neutral oil)
• 1 large bell pepper, thinly sliced (any color works)
• 1 medium onion, thinly sliced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix shredded chicken with buffalo sauce until evenly coated. Tip: Let it marinate for 10 minutes for deeper flavor.
3. Layer the bottom of the baking dish with the chicken mixture.
4. Top with sliced bell peppers and onions. Sprinkle garlic powder, salt, and black pepper over the veggies.
5. Cover with mozzarella and cheddar cheeses, then scatter blue cheese crumbles on top if using. Tip: For a golden crust, broil the last 2 minutes.
6. Bake for 20-25 minutes, until cheese is bubbly and veggies are tender. Tip: Let it sit for 5 minutes before serving for easier slicing.

Unbelievably creamy with a spicy kick, this casserole is a crowd-pleaser. Serve it with a side of celery sticks and ranch dressing to balance the heat, or pile it high on toasted hoagie rolls for a next-level sandwich experience.

Buffalo Chicken Cheese Steak Pot Pie

Dig into this bold twist on two classics—spicy buffalo chicken meets hearty cheese steak, all tucked under a flaky crust. It’s messy, cheesy, and downright irresistible.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)
• 1/2 cup buffalo sauce (Frank’s RedHot for authenticity)
• 1 cup diced green bell pepper (or any color you prefer)
• 1 cup diced onion (yellow for sweetness)
• 2 cups shredded provolone cheese (mozzarella works in a pinch)
• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)

Instructions

1. Preheat your oven to 375°F—no guessing, this ensures a golden crust.
2. Heat olive oil in a skillet over medium heat, then sauté onions and bell peppers until soft, about 5 minutes.
3. Tip: Don’t rush the veggies; caramelization adds depth.
4. Toss shredded chicken with buffalo sauce and garlic powder in a bowl—coat evenly for maximum flavor.
5. Layer the chicken mixture, sautéed veggies, and provolone cheese into the pie crust.
6. Tip: Reserve some cheese for the top for a gooey finish.
7. Cover with the second pie crust, crimp edges, and cut slits to vent.
8. Bake for 25-30 minutes until the crust is golden and filling bubbles.
9. Tip: Let it rest 5 minutes before slicing—patience prevents a lava-hot mess.

Nowhere does comfort food hit harder than this pot pie—crispy outside, molten inside. Serve with celery sticks and blue cheese dressing to cool the fire.

Buffalo Chicken Cheese Steak Mac and Cheese

Get ready to **level up** your mac and cheese game with this **bold** twist. **Buffalo Chicken Cheese Steak Mac and Cheese** combines **spicy, cheesy, and hearty** in one dish.

Ingredients

• 2 cups elbow macaroni (or any short pasta)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 1/2 cup buffalo sauce (adjust to taste)
• 1/2 cup heavy cream (for richness)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 cup blue cheese crumbles (optional for extra tang)
• 1/2 cup diced green peppers (adds crunch)
• 1/2 cup diced onions (sauté until soft)
• 1 tbsp butter (for sautéing veggies)
• Salt and pepper (to season)

Instructions

1. **Boil** macaroni in salted water until al dente, about 8 minutes. Drain and set aside.
2. **Heat** olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes.
3. **Remove** chicken from skillet. In the same skillet, melt butter and sauté onions and green peppers until soft, about 3 minutes.
4. **Return** chicken to skillet. Add buffalo sauce and heavy cream, stirring to combine. Simmer for 2 minutes.
5. **Add** cooked macaroni and cheddar cheese to the skillet. Stir until cheese is melted and everything is well combined, about 2 minutes.
6. **Sprinkle** blue cheese crumbles on top before serving for an extra kick.

You’ll love the **creamy, spicy, and slightly tangy** flavors in every bite. **Serve** with extra buffalo sauce on the side for those who dare.

Conclusion

Zesty flavors and bold spices define our 18 Spicy Buffalo Chicken Cheese Steak recipes, offering something for every taste. Whether you’re craving classic heat or a creative twist, these dishes promise to delight. We’d love to hear which recipe tops your list—drop a comment below! Loved this roundup? Share the cheesy, spicy goodness with friends by pinning it on Pinterest. Happy cooking!

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