16 Spicy Buffalo Chicken Cheese Steak Delicious Recipes

Mouthwatering and packed with flavor, these 16 Spicy Buffalo Chicken Cheese Steak recipes are your ticket to turning an ordinary dinner into an extraordinary feast. Perfect for those who love a little heat with their comfort food, this roundup promises to deliver the ultimate combination of spicy, cheesy, and utterly delicious. Get ready to spice up your meal rotation—your taste buds will thank you!

Buffalo Chicken Cheese Steak Sandwich

Zesty and packed with flavor, this Buffalo Chicken Cheese Steak Sandwich is your next go-to for a quick, satisfying meal. You’ll love the spicy kick paired with the melty cheese—it’s a game-changer for sandwich night.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 20 minutes makes slicing easier)
• 1/2 cup buffalo sauce (Frank’s RedHot is my favorite for that authentic tang)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 green bell pepper, sliced (adds a nice crunch and color)
• 1 small onion, sliced (yellow onions are my pick for sweetness)
• 4 slices provolone cheese (melts like a dream)
• 4 hoagie rolls, split (toasted lightly for that perfect crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

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, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in buffalo sauce and butter, reducing heat to low. Simmer for 3 minutes to let flavors meld.
4. Push chicken to one side of the skillet. Add bell pepper and onion to the other side, sautéing until soft, about 4 minutes. Tip: A little char on the veggies adds great flavor.
5. Preheat your broiler to high. Divide the chicken and veggie mixture among the hoagie rolls.
6. Top each sandwich with a slice of provolone cheese. Broil for 2 minutes, or until cheese is bubbly and golden. Tip: Watch closely to prevent burning.

Ready to dig in? The spicy buffalo chicken paired with the creamy provolone and crisp veggies makes every bite a delight. Try serving with a side of cool ranch dressing for dipping—it’s a crowd-pleaser.

Spicy Buffalo Chicken Cheese Steak Wrap

Just when you thought buffalo chicken couldn’t get any better, here comes a wrap that packs all that spicy, cheesy goodness into one handheld delight. Perfect for game day or a quick dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 20 minutes makes slicing easier)
• 1/2 cup buffalo sauce (Frank’s RedHot is my kitchen staple)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 green bell pepper, thinly sliced (adds a nice crunch)
• 1 small onion, thinly sliced (yellow for sweetness, white for bite)
• 4 large flour tortillas (burrito size for maximum fill)
• 1 cup shredded Monterey Jack cheese (melts like a dream)
• 1/2 cup blue cheese crumbles (for that authentic buffalo kick)
• 2 tbsp olive oil (extra virgin for a fruity note)
• Salt to taste (I like a pinch right at the end)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken slices, cooking until no pink remains, roughly 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Stir in buffalo sauce and butter, reducing heat to low. Simmer for 3 minutes to let flavors meld.
4. Remove chicken from skillet; set aside. In the same skillet, add bell pepper and onion. Cook until soft, about 4 minutes. Tip: A pinch of salt helps veggies sweat faster.
5. Warm tortillas in a dry skillet for 30 seconds per side. This makes them pliable for wrapping.
6. Layer each tortilla with chicken, veggies, Monterey Jack, and blue cheese. Tip: Cheese on both sides acts as a glue for the wrap.
7. Fold sides of tortilla in, then roll tightly from the bottom up. Cut in half diagonally for serving.

Spicy, cheesy, and with just the right amount of crunch, this wrap is a flavor explosion. Serve with extra buffalo sauce for dipping, or pair with a crisp celery stick to cool the heat.

Buffalo Chicken Cheese Steak Pizza

Feeling like spicing up your pizza night? This Buffalo Chicken Cheese Steak Pizza combines the best of both worlds—spicy buffalo chicken and hearty cheese steak—all on a crispy crust.

Ingredients

• 1 lb pizza dough (I like to use store-bought for convenience, but homemade is great if you have the time)
• 1/2 cup buffalo sauce (go for your favorite brand—I swear by Frank’s RedHot)
• 1 cup shredded cooked chicken (leftover rotisserie chicken works perfectly here)
• 1/2 cup sliced green bell peppers (for a bit of crunch and color)
• 1/2 cup sliced onions (I prefer sweet onions for a milder flavor)
• 1 cup shredded mozzarella cheese (because what’s pizza without gooey cheese?)
• 1/2 cup sliced provolone cheese (this adds a nice melt and flavor depth)
• 1/4 cup blue cheese crumbles (for that authentic buffalo kick)
• 2 tbsp olive oil (extra virgin is my go-to for brushing the crust)

Instructions

1. Preheat your oven to 475°F. This high heat ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, roll it thinner.
3. Transfer the dough to a greased pizza pan or baking sheet. Brush the edges with olive oil for a golden finish.
4. Spread the buffalo sauce evenly over the dough, leaving a small border for the crust.
5. Layer the shredded chicken, bell peppers, and onions over the sauce.
6. Top with mozzarella and provolone cheeses, then sprinkle blue cheese crumbles on top. Tip: Distribute the cheeses evenly to avoid clumps.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to prevent burning.
8. Let the pizza cool for a couple of minutes before slicing. This helps the cheese set so it doesn’t slide off.

Very first bite, you’ll notice the perfect balance of spicy buffalo and savory cheese steak flavors, all on a crust that’s crispy yet chewy. Try serving it with a side of ranch or extra buffalo sauce for dipping—game day just got a whole lot tastier.

Buffalo Chicken Cheese Steak Stuffed Peppers

Hey, you’re going to love this twist on stuffed peppers that combines the spicy kick of buffalo chicken with the hearty comfort of a cheese steak. Perfect for game day or when you’re craving something bold and cheesy.

Ingredients

• 4 large bell peppers, any color (I love using a mix for color)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great here)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic flavor)
• 1 cup provolone cheese, shredded (mozzarella works too, but provolone gives it that steakhouse vibe)
• 1/2 cup cream cheese, softened (makes the filling extra creamy)
• 1/4 cup blue cheese crumbles (optional, but adds a nice tang)
• 1 tbsp olive oil (extra virgin for the win)
• 1/2 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits your peppers snugly.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A spoon works great for this.
3. In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, and garlic powder until well combined. Tip: Let the cream cheese soften at room temp for easier mixing.
4. Stuff each pepper with the chicken mixture, packing it in but not too tight. Top with provolone cheese and blue cheese crumbles if using.
5. Drizzle the peppers with olive oil and place them in the baking dish. This helps them get a nice roast.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: Check at 20 minutes to prevent over-browning.
7. Let them cool for 5 minutes before serving. They’ll be piping hot! Tip: A dollop of ranch or extra buffalo sauce on the side is divine.

Absolutely bursting with flavor, these peppers have the perfect balance of spicy, creamy, and cheesy. Serve them with a crisp salad to cut through the richness, or go all out with a side of garlic bread for dipping into that cheesy goodness.

Buffalo Chicken Cheese Steak Quesadilla

Oh, you’re in for a treat with this one. Imagine all the spicy, cheesy goodness of buffalo chicken meets the crispy, melty perfection of a quesadilla. It’s the kind of dish that’ll have you sneaking back for just one more bite.

Ingredients

• 2 cups shredded cooked chicken (I like using leftovers from a rotisserie chicken for extra flavor)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tangy kick)
• 1 cup shredded Monterey Jack cheese (because it melts like a dream)
• 1/2 cup crumbled blue cheese (for those who love a bold flavor punch)
• 4 large flour tortillas (the burrito-sized ones give you plenty of room to stuff)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1/2 cup diced celery (for a crunchy contrast)
• 1/4 cup ranch dressing (to drizzle on top or dip, because why not?)

Instructions

1. In a bowl, mix the shredded chicken with buffalo sauce until evenly coated. This is where the magic starts.
2. Heat a large skillet over medium heat. Melt 1 tbsp of butter, swirling to coat the pan. This prevents sticking and adds flavor.
3. Place one tortilla in the skillet. Sprinkle half of the Monterey Jack cheese evenly over the tortilla.
4. Spread half of the buffalo chicken mixture over the cheese, then sprinkle with half of the blue cheese and diced celery.
5. Top with another tortilla and press down gently. Cook for about 3-4 minutes until the bottom is golden and crispy.
6. Carefully flip the quesadilla using a wide spatula. Cook for another 3-4 minutes until the other side is golden and the cheese is bubbly.
7. Repeat with the remaining ingredients to make a second quesadilla.
8. Let the quesadillas rest for a minute before cutting into wedges. This helps the cheese set so it doesn’t ooze out everywhere.
9. Drizzle with ranch dressing before serving for that cool, creamy finish.

Bite into this and you’ll get the perfect crunch from the tortilla, followed by the spicy, tangy chicken and the melt-in-your-mouth cheeses. Serve it with extra celery sticks and ranch on the side for the ultimate game-day snack or a fun twist on taco night.

Buffalo Chicken Cheese Steak Sliders

Unbelievably easy and packed with flavor, these Buffalo Chicken Cheese Steak Sliders are your next game-day favorite or weeknight dinner hero. You’ll love how the spicy buffalo sauce melds with the melted cheese and tender chicken.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 15 minutes makes slicing easier)
• 1/2 cup buffalo sauce (go for your favorite brand, but I swear by Frank’s RedHot)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp garlic powder (because fresh is great, but this is quicker)
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slider buns (King’s Hawaiian adds a sweet contrast)
• 6 slices provolone cheese (or American for extra meltiness)
• 1/4 cup blue cheese crumbles (optional, but highly recommended)
• 2 tbsp butter, melted (for that golden bun finish)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the chicken slices with garlic powder, onion powder, salt, and pepper.
3. Cook the chicken in the skillet for 5-7 minutes, until no longer pink. Tip: Don’t overcrowd the pan to get a nice sear.
4. Pour buffalo sauce over the chicken, stirring to coat evenly. Cook for another 2 minutes.
5. Split the slider buns and place the bottom halves on a baking sheet. Layer with provolone cheese.
6. Divide the buffalo chicken evenly over the cheese-covered buns.
7. Sprinkle blue cheese crumbles on top if using, then cover with the bun tops.
8. Brush the tops of the buns with melted butter. Tip: This gives them a deliciously crispy exterior.
9. Broil in the oven for 2-3 minutes, until the cheese is bubbly and the buns are golden. Watch closely to avoid burning.
10. Serve immediately. Tip: Pair with celery sticks and ranch dressing to cool down the heat.

Out of the oven, these sliders are a messy, cheesy, spicy delight. The chicken stays juicy, and the cheese pulls apart in the most satisfying way. Try serving them with a side of sweet potato fries for the ultimate flavor combo.

Buffalo Chicken Cheese Steak Nachos

You’re going to love these Buffalo Chicken Cheese Steak Nachos. They’re the perfect mix of spicy, cheesy, and totally indulgent—ideal for game day or any day you’re craving something deliciously over-the-top.

Ingredients

• 1 lb chicken breast, thinly sliced (I like to freeze it for 15 minutes first for easier slicing)
• 1/2 cup buffalo sauce (Frank’s RedHot is my favorite for that authentic kick)
• 1 tbsp olive oil (extra virgin adds a nice flavor)
• 1 large onion, thinly sliced (yellow onions work best for sweetness)
• 1 green bell pepper, thinly sliced (adds a nice crunch and color)
• 1 cup shredded cheddar cheese (sharp cheddar for maximum flavor)
• 1 cup shredded Monterey Jack cheese (for that perfect melt)
• 1 bag tortilla chips (go for a sturdy brand to hold all the toppings)
• 1/2 cup blue cheese crumbles (optional, but highly recommended for tanginess)
• 1/4 cup chopped green onions (for a fresh finish)

Instructions

1. Preheat your oven to 375°F. This ensures everything gets perfectly melty without burning.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss the cooked chicken with buffalo sauce until fully coated. Set aside.
4. In the same skillet, sauté onions and bell peppers until soft, about 3 minutes. Tip: A little char adds great flavor.
5. Spread tortilla chips on a baking sheet. Layer with the buffalo chicken, sautéed veggies, and both cheeses.
6. Bake for 10 minutes, or until the cheese is bubbly. Tip: Broil for the last minute for extra crispiness.
7. Top with blue cheese crumbles and green onions right before serving.

Best served hot, these nachos are a riot of textures—crispy chips, tender chicken, and gooey cheese. Try drizzling with ranch for an extra layer of flavor.

Buffalo Chicken Cheese Steak Salad

Veggies and protein-packed goodness come together in this Buffalo Chicken Cheese Steak Salad that’s perfect for a hearty lunch or dinner. You’ll love the spicy kick paired with the cool, crisp salad—it’s a game-changer for your meal prep.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 15 minutes makes slicing easier)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup buffalo sauce (go for your favorite brand—I like it extra spicy)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best melt)
• 4 cups mixed greens (the fresher, the crunchier)
• 1/2 red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 1/2 cup blue cheese dressing (homemade or store-bought, both work)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices in a single layer, cooking for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get a good sear.
3. Pour buffalo sauce over the chicken, stirring to coat evenly, and cook for another 2 minutes until the sauce thickens slightly.
4. Reduce heat to low, sprinkle cheddar cheese over the chicken, and cover for 1 minute to melt the cheese. Tip: A lid helps the cheese melt faster without drying out the chicken.
5. Divide mixed greens among plates, top with the cheesy buffalo chicken, and garnish with red onion slices.
6. Drizzle blue cheese dressing over the top just before serving. Tip: Serving the dressing on the side lets everyone customize their salad.

Unbelievably satisfying, this salad combines the fiery heat of buffalo chicken with the creamy coolness of blue cheese dressing. Try serving it with a side of crusty bread to scoop up every last bit of flavor.

Buffalo Chicken Cheese Steak Pasta

Perfect for those nights when you’re craving something hearty, spicy, and cheesy all at once, this Buffalo Chicken Cheese Steak Pasta is a game-changer. You’ll love how the flavors come together in this easy-to-make dish.

Ingredients

• 1 lb chicken breast, sliced thin (I find it cooks more evenly this way)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 cup buffalo sauce (go for your favorite brand, but I love the tang of Frank’s)
• 1 cup heavy cream (it makes the sauce so rich and creamy)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup blue cheese crumbles (for that authentic buffalo flavor)
• 1 lb penne pasta (it holds the sauce perfectly)
• 1 green bell pepper, sliced (adds a nice crunch and color)
• 1 small onion, sliced (I like yellow for sweetness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until no longer pink, about 5 minutes.
2. Add the sliced bell pepper and onion to the skillet. Cook until they start to soften, about 3 minutes.
3. Pour in the buffalo sauce and heavy cream, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
4. Add the cooked penne pasta to the skillet, tossing to coat it evenly with the sauce.
5. Sprinkle the mozzarella and blue cheese crumbles over the top. Cover the skillet for 2 minutes to let the cheese melt.
6. Give everything a final stir to mix the melted cheese into the pasta. Serve hot.

You’ll love the creamy, spicy sauce clinging to every bite of pasta, with the chicken and veggies adding perfect texture. Try serving it with extra buffalo sauce on the side for those who like it extra spicy!

Buffalo Chicken Cheese Steak Tacos

Kick off your taco night with a twist that’ll have everyone asking for seconds. These Buffalo Chicken Cheese Steak Tacos blend the spicy kick of buffalo sauce with the comforting melt of cheese, all wrapped up in a soft tortilla. Perfect for when you’re craving something bold and cheesy.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 15 minutes makes slicing easier)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tang)
• 1 tbsp olive oil (extra virgin adds a nice depth)
• 1 bell pepper, thinly sliced (any color works, but I love the sweetness of red)
• 1 onion, thinly sliced (yellow onions for their perfect caramelization)
• 4 flour tortillas (warmed up, they’re just better)
• 1 cup shredded cheddar cheese (sharp cheddar melts like a dream)
• 1/4 cup blue cheese crumbles (for that classic buffalo pairing)
• 2 tbsp butter (unsalted, so you control the saltiness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken, cooking until no pink remains, about 5 minutes.
2. Push chicken to one side of the skillet. Add butter, bell pepper, and onion to the other side. Cook until veggies are soft, about 3 minutes.
3. Mix chicken and veggies together in the skillet. Pour buffalo sauce over everything, stirring to coat evenly. Let it simmer for 2 minutes to meld flavors.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep them pliable, not crispy.
5. Divide the chicken mixture among tortillas. Top with cheddar and blue cheese crumbles while hot so the cheese melts beautifully.
6. Fold tortillas over the filling. Serve immediately, with extra buffalo sauce on the side for dipping.

Perfectly spicy, with a creamy cheese contrast, these tacos are a game-changer. Try serving them with a side of cool ranch dressing to balance the heat. Pair with a crisp salad or fries for a full meal that’s sure to impress.

Buffalo Chicken Cheese Steak Loaded Fries

Ever find yourself craving something that’s the perfect mix of spicy, cheesy, and downright indulgent? You’re in for a treat with this dish that combines the best of buffalo chicken and cheese steak atop a mountain of crispy fries.

Ingredients

• 1 lb frozen fries (I always go for the extra crispy kind—trust me, it makes a difference.)
• 2 cups cooked chicken, shredded (Leftover rotisserie chicken works wonders here.)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tangy kick.)
• 1 cup provolone cheese, shredded (Melts like a dream and has the perfect mild flavor.)
• 1/2 cup blue cheese crumbles (Adds a creamy, tangy contrast to the heat.)
• 1/4 cup green onions, sliced (For a fresh, crunchy finish.)
• 1 tbsp butter (Because everything’s better with butter.)

Instructions

1. Preheat your oven to 425°F and spread the frozen fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the fries bake, melt the butter in a skillet over medium heat. Add the shredded chicken and buffalo sauce, stirring until the chicken is fully coated and heated through, about 5 minutes.
3. Once the fries are done, sprinkle the shredded provolone cheese evenly over the top. Return to the oven for 2-3 minutes, just until the cheese is melted and bubbly.
4. Remove from the oven and top with the buffalo chicken mixture, blue cheese crumbles, and sliced green onions.
5. Serve immediately while everything is hot and gooey. For an extra touch, drizzle with a little more buffalo sauce or ranch dressing.

Ready to dig in? The crispy fries with the spicy, cheesy topping are a match made in heaven. Try serving it with extra napkins—it’s that kind of deliciously messy dish.

Buffalo Chicken Cheese Steak Calzone

Think you’ve seen all the twists on the classic cheese steak? Wait until you try this Buffalo Chicken Cheese Steak Calzone. It’s a game-changer for game day or any day you’re craving something spicy, cheesy, and utterly satisfying.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 15 minutes makes slicing easier.)
• 1/2 cup buffalo sauce (Go for your favorite brand—mine’s Frank’s RedHot.)
• 1 tbsp unsalted butter (Because everything’s better with butter.)
• 1 green bell pepper, thinly sliced (Adds a nice crunch.)
• 1 small onion, thinly sliced (Sweet onions work great here.)
• 1 cup shredded mozzarella cheese (The more, the merrier.)
• 1/2 cup crumbled blue cheese (Optional, but highly recommended for that authentic buffalo flavor.)
• 1 lb pizza dough (Store-bought is fine, but homemade is next level.)
• 1 tbsp olive oil (For that golden crust.)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for that perfect calzone crust.
2. In a large skillet over medium heat, melt the butter. Add the chicken, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Toss the cooked chicken with buffalo sauce until fully coated. Set aside.
4. In the same skillet, sauté the bell pepper and onion until soft, about 4 minutes. Tip: A little char adds flavor, so don’t shy away from high heat.
5. Roll out the pizza dough on a floured surface into a large circle. Layer one half with mozzarella, chicken, veggies, and blue cheese. Tip: Leave a 1-inch border for sealing.
6. Fold the dough over the filling, crimping the edges with a fork to seal. Brush the top with olive oil.
7. Bake for 20 minutes, or until golden brown. Let it cool for 5 minutes before slicing—patience pays off with a cleaner cut.

Just imagine pulling apart that crispy crust to reveal the spicy, cheesy goodness inside. Serve it with extra buffalo sauce and ranch dressing for dipping, because why not?

Buffalo Chicken Cheese Steak Soup

Got a craving for something hearty, spicy, and utterly comforting? This Buffalo Chicken Cheese Steak Soup is your go-to. It’s like your favorite sandwich turned into a cozy bowl of goodness.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for this)
• 1/2 cup buffalo sauce (Frank’s RedHot is my pantry staple)
• 1 cup heavy cream (for that rich, velvety texture)
• 1 cup beef broth (low-sodium works best to control the saltiness)
• 1 cup diced green bell pepper (adds a nice crunch and color)
• 1/2 cup diced onion (yellow onions are my pick for their sweetness)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
• 2 tbsp butter (unsalted, so you can adjust the seasoning)
• 1 tbsp olive oil (extra virgin, for sautéing)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and bell peppers, sautéing until soft, about 5 minutes.
2. Stir in butter until melted, then add shredded chicken, tossing to coat.
3. Pour in buffalo sauce, beef broth, and heavy cream, stirring to combine. Bring to a simmer.
4. Reduce heat to low, let it simmer for 10 minutes, stirring occasionally.
5. Gradually add shredded cheddar cheese, stirring until fully melted and the soup is smooth.
6. Simmer for another 5 minutes, then remove from heat. Tip: Letting it sit for a few minutes thickens it up nicely.

Dig into this soup and you’ll love the creamy texture with a kick of heat. Serve it with a side of crusty bread or over a baked potato for an extra hearty meal.

Buffalo Chicken Cheese Steak Dip

Just when you thought buffalo chicken couldn’t get any better, here comes a dip that combines all its spicy, cheesy goodness with the hearty appeal of a cheese steak. Perfect for game day or any gathering where you want to impress without the stress.

Ingredients

• 2 cups shredded cooked chicken (I like using leftovers from a rotisserie chicken for extra flavor)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tang)
• 8 oz cream cheese, softened (let it sit out for a bit to make mixing easier)
• 1 cup shredded mozzarella cheese (because everything’s better with more cheese)
• 1/2 cup diced green peppers (for a little crunch and color)
• 1/4 cup blue cheese crumbles (optional, but highly recommended for that classic buffalo kick)
• 1/2 cup beef broth (this is the secret to getting that cheese steak vibe)

Instructions

1. Preheat your oven to 350°F and grab a medium-sized baking dish. No need to grease it; we’re going for easy cleanup.
2. In a large bowl, mix the shredded chicken and buffalo sauce until the chicken is well coated. Tip: If you like it spicier, now’s the time to add an extra splash of sauce.
3. Add the softened cream cheese to the bowl and stir until it’s fully incorporated with the chicken. Tip: A hand mixer on low can make this step quicker and smoother.
4. Fold in the mozzarella, green peppers, and blue cheese crumbles, then pour in the beef broth. Stir everything together until it’s evenly mixed. Tip: The broth should make the mixture slightly runny; it’ll thicken up in the oven.
5. Transfer the mixture to your baking dish and spread it out evenly. Pop it in the oven for 20-25 minutes, or until it’s bubbly and the edges are just starting to brown.

Out of the oven, this dip is gloriously gooey with a perfect balance of spicy and savory. Serve it with thick-cut tortilla chips or slices of crusty bread for dipping, and watch it disappear before your eyes.

Buffalo Chicken Cheese Steak Casserole

Kick off your weeknight dinner with something that’s sure to please—a hearty, flavorful casserole that combines the best of buffalo chicken and cheese steak into one dish. It’s the kind of meal that’ll have everyone asking for seconds.

Ingredients

• 2 cups shredded cooked chicken (I like to use leftovers from a rotisserie chicken for extra flavor)
• 1 cup Frank’s RedHot Buffalo Sauce (trust me, it’s the best for that authentic buffalo taste)
• 1/2 cup ranch dressing (homemade or store-bought, your choice)
• 1 green bell pepper, thinly sliced (adds a nice crunch)
• 1 small onion, thinly sliced (yellow or white, whatever you have on hand)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 cup shredded cheddar cheese (for that extra cheesy goodness)
• 1/2 cup crumbled blue cheese (optional, but highly recommended for the true buffalo experience)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and sauté the bell pepper and onion until they’re just soft, about 5 minutes.
3. Add the shredded chicken and buffalo sauce to the skillet, stirring to combine everything well. Let it simmer for 2 minutes to let the flavors meld.
4. Transfer the chicken mixture to the prepared baking dish, spreading it out evenly.
5. Drizzle the ranch dressing over the top, then sprinkle both cheeses (and blue cheese if using) evenly over the dish.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden on top.
7. Let it sit for 5 minutes before serving to allow it to set a bit.

Absolutely dig into this casserole when it’s hot and the cheese is at its melty best. The combination of spicy buffalo sauce with the cool ranch and creamy cheeses is unbeatable. Serve it with a side of celery sticks and extra ranch for dipping to round out the meal.

Buffalo Chicken Cheese Steak Stuffed Mushrooms

Just when you thought buffalo chicken couldn’t get any better, here’s a twist that’ll knock your socks off. Imagine all that spicy, tangy goodness stuffed into juicy mushrooms for a bite-sized flavor explosion.

Ingredients

• 12 large white mushrooms (the bigger, the better for stuffing)
• 1 cup shredded cooked chicken (I like using leftovers from last night’s roast)
• 1/2 cup buffalo sauce (go for your favorite brand, but Frank’s RedHot is my jam)
• 1/2 cup shredded mozzarella cheese (because it melts like a dream)
• 1/4 cup crumbled blue cheese (trust me, it’s the perfect tangy contrast)
• 2 tbsp unsalted butter (melted, for that rich, glossy finish)
• 1/4 tsp garlic powder (a little goes a long way)
• Salt to taste (I usually skip this since the buffalo sauce is pretty salty already)

Instructions

1. Preheat your oven to 375°F. This ensures your mushrooms cook evenly and get that perfect texture.
2. Clean the mushrooms with a damp paper towel and remove the stems. Save those stems for another recipe—they’re great in omelets!
3. In a bowl, mix the shredded chicken, buffalo sauce, mozzarella, blue cheese, and garlic powder. The key here is to get every bit of chicken coated in that spicy sauce.
4. Brush the outside of each mushroom cap with melted butter. This little step adds a golden touch and keeps them from drying out.
5. Stuff each mushroom cap with the chicken mixture. Don’t be shy—pile it high!
6. Bake for 20 minutes, or until the cheese is bubbly and the mushrooms are tender. Keep an eye on them; nobody likes a burnt mushroom.
7. Let them cool for a couple of minutes before serving. They’re molten lava hot right out of the oven!

Serve these bad boys on a platter with extra buffalo sauce for dipping. The combination of spicy chicken, creamy cheese, and earthy mushrooms is unreal. Perfect for game day or when you’re just craving something deliciously different.

Conclusion

Exciting flavors await in our roundup of 16 Spicy Buffalo Chicken Cheese Steak recipes! Whether you’re craving something bold or a twist on a classic, there’s a dish here to satisfy. We’d love for you to try these recipes, share which ones are your favorites in the comments, and don’t forget to pin your top picks on Pinterest. Happy cooking!