Stinger Sub
The Stinger Sub is a Buffalo classic that stacks cheesesteak and Buffalo chicken tenders on a toasted roll with melty provolone, blue cheese, lettuce, and tomato. It is big, messy, and exactly what you want when real hunger hits.
What’s On A Stinger Sub?
At its core, the Stinger is a two-protein sub with heat, crunch, and drip. Here is the usual build you will see:
- Bread: Soft Italian sub roll, buttered and toasted.
- Cheesesteak: Thin-sliced sirloin cooked with onions, seasoned simply, then topped with provolone.
- Buffalo tenders: Crispy chicken tossed in Buffalo sauce, laid over the steak.
- Sauces and coolers: Blue cheese dressing to cut the heat.
- Fresh bits: Shredded iceberg lettuce and sliced tomato for crunch and balance.
Make it great at home: Toast the roll so it holds up, melt the cheese right on the steak in the pan, and keep the tenders hot so the Buffalo sauce loosens and runs into the steak.
Is A Stinger Sub A Buffalo Thing?
Yes. The Stinger started in Western New York and is tied to Buffalo’s love for sauced chicken. You will find versions all over the region at pizzerias and sub shops. Outside Buffalo it is less common, which is why making it at home is a smart move when the craving hits.
Storage Instructions
This sub is best hot from the pan, but leftovers happen.
- Short hold: If you are serving later the same day, keep the cooked steak and onions in a sealed container in the fridge, the tenders separate, and the roll unassembled. Reheat steak and tenders gently, then build.
- Refrigerator: Store components separately for up to 2 days. Reheat steak in a skillet over medium heat until warm. Warm tenders in the oven or air fryer to bring back some crunch.
- Freezer: Not ideal. The lettuce and tomato do not freeze well and the tenders lose texture.
- Make ahead tip: Slice onions and steak in advance and keep them chilled. Toast rolls just before assembling so they stay crisp under the blue cheese and Buffalo sauce.
A Stinger Sub is all about hot meat, melted cheese, and that cool crunch at the end, so build right before eating and expect napkins to be part of the experience.
- 4 frozen Buffalo chicken tenders
- 1 tsp neutral oil
- ½ yellow onion sliced thin
- ½ lb thinly cut sirloin
- ½ tsp seasoning salt
- ½ tsp garlic powder
- 4 slices Provolone cheese
- 2 tbsp softened butter
- 2 6 inch sub rolls
- ¼ cup blue cheese dressing
- sliced tomato
- shredded Iceburg lettuce
- Heat up Buffalo chicken tenders according to package instructions. While those are heating up, make the cheesesteak.
- Add half the oil to a pan over medium heat. Once hot, add onions and cook until tender, about 5 minutes. Remove from the pan.
- Turn the heat to medium high, add the remaining oil, and add the steak. Season with seasoning salt and garlic powder. Cook for 4 – 5 minutes, stirring frequently, until no pink remains.
- Turn the heat to low and add the onions back in. Arrange the meat in two rows (like it will be on the roll) and cover with cheese. Cover the skillet (use a sheet pan if you don't have one) until the cheese is melted, about 1 minute. Remove from heat.
- Spread the butter on the inside of the rolls. Place the buttered rolls in an oven at 400 ℉ until lightly toasted, about 3 – 5 minutes.
- Using a spatula, slide half of the cheesy steak onto the bun. Top with Buffalo chicken tenders and drizzle with blue cheese. Then, top with tomato slices and lettuce. Cut in half and enjoy.
