Chicken Cheesesteak Skillet (Printable)
Tender chicken with caramelized peppers, onions, and melted provolone in one easy skillet.
# 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
# How To Make:
01 - Heat olive oil in a large skillet over medium-high heat.
02 - 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.
03 - In the same skillet, add onions and bell peppers. Sauté for 6–8 minutes until softened and slightly caramelized.
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 to heat through.
06 - Arrange provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet and let cheese melt, about 2 minutes.
07 - Serve hot as is or spoon into hoagie rolls for a classic sandwich experience.
# Expert Advice:
01 -
- Cooking the chicken first then building the flavors in layers creates that authentic cheesesteak taste without any fancy equipment
- The whole family can customize their own serving whether they want it as is or piled onto rolls
02 -
- Removing the chicken before cooking the vegetables prevents it from becoming tough and overcooked
- Covering the skillet for the final melting step creates steam which helps the provolone melt evenly and become gooey
03 -
- Slicing the chicken while it is slightly frozen makes it easier to get thin even strips
- Low moisture provolone melts better so avoid pre shredded cheese which has anti caking agents