Chicken Cheesesteak Skillet

Why You’ll Love This Recipe

• A quicker, lighter twist on the classic Philly cheesesteak.

• Made in one skillet for easy prep and cleanup.

• Ready in just 30 minutes, perfect for busy schedules.

• Customizable—serve in hoagie rolls, over rice, or with greens.

• Family-friendly and packed with flavor.

 

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 yellow onion

• 1 red bell pepper

• 1 green bell pepper

• 1¼ pounds boneless, skinless chicken breasts

• 1½ teaspoons Italian seasoning

• ½ teaspoon smoked paprika

• 1 cup provolone cheese

• Kosher salt and black pepper to taste

Directions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and bell peppers, sautéing until soft (6–8 minutes). Transfer to a plate.

2. In the same skillet, add the remaining oil and thinly sliced chicken. Season with Italian seasoning, smoked paprika, salt, and pepper. Cook undisturbed for 2–3 minutes, then stir and continue cooking until fully done (5–7 minutes).

3. Return the sautéed veggies to the skillet and stir to combine.

4. Sprinkle provolone cheese over the mixture, cover, and let melt for about 2 minutes.

5. Serve hot on its own, in hoagie rolls, over rice, or on a bed of greens.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total, including prep and cooking time.

Variations

• Swap provolone for mozzarella, cheddar, or pepper jack for a different flavor.

• Use boneless chicken thighs for juicier meat.

• Add mushrooms for extra heartiness.

• Spice it up with hot peppers or crushed red pepper flakes.

• Serve it open-faced on toasted bread for a cheesy melt-style version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. For best texture, avoid freezing, as the peppers may become watery.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, just sauté the veggies, then toss them with shredded rotisserie chicken and seasonings before adding cheese.

What’s the best cheese for chicken cheesesteak?

Provolone is classic, but mozzarella, white American, or pepper jack also work well.

Can I make this dish ahead of time?

You can prep the chicken and veggies in advance, then cook everything together just before serving.

Is this recipe gluten-free?

Yes, as long as you don’t serve it on bread or use gluten-free rolls.

Can I use frozen peppers and onions?

Yes, frozen vegetables work fine. Just cook off any excess liquid before adding the chicken.

What sides go well with chicken cheesesteak skillet?

Try fries, roasted potatoes, a crisp salad, or a simple coleslaw.

How do I make this spicier?

Add jalapeños, hot sauce, or crushed red pepper flakes to the skillet.

Can I bake this instead of using the stovetop?

Yes, you can bake everything in a casserole dish at 375°F for about 20–25 minutes, adding cheese toward the end.

What’s the best way to slice the chicken thinly?

Freeze the chicken for 20 minutes before slicing—it makes cutting thin strips much easier.

Can I double this recipe for a crowd?

Absolutely, just use a larger skillet or cook in batches to avoid overcrowding.

Conclusion

This Chicken Cheesesteak Skillet is the ultimate weeknight meal—fast, flavorful, and endlessly adaptable. Whether you enjoy it tucked into a hoagie roll, piled over rice, or paired with crisp greens, it’s a hearty dish that everyone will love. With just one pan and 30 minutes, you’ll have a restaurant-worthy dinner ready to go.

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