Chicken Cheesesteak Skillet (Print version)
Tender chicken with sautéed peppers and onions topped with melted provolone in one pan.
# What you'll need:
→ 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
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and black pepper, and cook for 5–6 minutes until golden and just cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, add onions and bell peppers. Sauté for 6–8 minutes until softened and slightly caramelized.
03 - Stir in minced garlic, Worcestershire sauce, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
04 - Return chicken to the skillet, mixing thoroughly with the vegetables. Cook for 2 minutes to heat through.
05 - Arrange provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet and let cheese melt, about 2 minutes.
06 - Serve hot as is or spoon into hoagie rolls for a classic sandwich experience.
# Expert advice:
01 -
- Everything cooks in one skillet, meaning less cleanup and more time enjoying your meal
- The combination of Worcestershire and smoked paprika gives it that authentic cheesesteak flavor without needing a griddle
02 -
- Crowding the pan when searing chicken will steam it instead of giving you that golden crust, so work in batches if needed
- Removing the chicken before the vegetables ensures it does not overcook while the peppers and onions get tender
03 -
- Let your chicken rest in the freezer for 15 minutes before slicing, it will cut much more cleanly
- A cast iron skillet holds heat exceptionally well and will give you the best sear on the chicken