Monday, October 6, 2008

Buffalo Chicken Cheese Steak

Let me start off by saying don't be discouraged by the picture. The lighting was off, the cheese was getting cold, and I was hungry... I tried to take a good picture and it didn't happen... please forgive!

This is a meal that I often make when I am short on time. When I used to work at the mall during high school there used to be a place that made these cute 4 inch chicken cheese steaks and I loved them. I started recreating them at home when John and I first moved in together. John would always add hot sauce to his, so I decided to try them out tonight with buffalo wing sauce. It was good! I think this will be my normal way of making these. These take little to no time to make and you can seriously do anything you want with them. If you're normal (unlike my husband and I) you would probably like these with sauteed onions and peppers. We tend to be purists and like things kind of plain... so feel free to adapt this to your liking!

Frozen chicken steaks (sold right next to the frozen red meat steak sheets) - I use 2 per person... they are paper thin...Also if you can't find the chicken steaks you can use thin chicken breasts. That's how I always made them until ShopRite started carrying the chicken steaks.
Cracked black pepper to taste
Dash of salt
Frank's buffalo wing sauce (I used a few splashes... use more if you want it hotter... I made these mild)
White American cheese (or any cheese you like!)
2 round hard rolls

1- On a griddle, place frozen chicken steaks over medium/high heat. Season with salt and pepper.
2- continually move the chicken around with a spatula as it defrosts to break the chicken into small pieces.
3- Once the chicken is cooked, pour hot sauce on top, stir.
4- Place cheese slices on top of chicken and allow to melt.
5- Lift onto toasted rolls.

1 comment:

  1. For the record I think we are normal and those who like onions are weird.