Chicken Cheesesteak Skillet (Printable)
Tender chicken with peppers, onions, and melted provolone in one pan.
# Ingredient List:
→ Chicken
01 - 1 ½ lbs boneless skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Vegetables
05 - 1 large yellow onion, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 red bell pepper, thinly sliced
08 - 2 cloves garlic, minced
→ Seasonings
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
11 - ¼ tsp crushed red pepper flakes
→ Cheese
12 - 6 slices provolone cheese
→ To Serve (Optional)
13 - Hoagie rolls or gluten-free buns
# How to Make:
01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced chicken to the hot skillet, season with salt and black pepper, and cook for 5–6 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - Add onions and bell peppers to the same skillet. Sauté for 6–8 minutes until softened and slightly caramelized, stirring occasionally.
04 - Stir in minced garlic, Worcestershire sauce, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Return chicken to the skillet, mixing thoroughly with the vegetables. Cook for 2 minutes until everything is heated through.
06 - Arrange provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet and cook for about 2 minutes until cheese is fully melted.
07 - Serve hot directly from the skillet or spoon into hoagie rolls for a classic sandwich presentation.
# Helpful Tips:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The chicken stays incredibly tender while soaking up all those classic cheesesteak flavors
- Ready in 35 minutes start to finish but tastes like it simmered all day
02 -
- Crowding the pan when searing chicken will steam it instead of creating that beautiful golden crust, so work in batches if your skillet is on the smaller side
- Letting the onions and peppers get those brown spots is not optional, it's where all the flavor lives
- The cheese melts incredibly fast, so keep a close eye once you cover the skillet
03 -
- Chef's trick: freeze the chicken for 15 minutes before slicing to get those paper-thin, perfectly even pieces every time
- A lid from a different pot works perfectly fine if your skillet doesn't have one, just make sure it covers the surface completely when melting the cheese