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Chicken Cheesesteak Skillet Meal

Category: Satisfying Main Dishes for Every Occasion

This one-pan chicken cheesesteak skillet features thinly sliced chicken breasts, colorful bell peppers, and onions cooked until caramelized, then topped with a generous layer of shredded provolone cheese. Italian seasoning and smoked paprika add depth to the flavor, while a quick stovetop melt gives the cheese a irresistibly gooey finish. Serve hot straight from the skillet, pile onto hoagie rolls, or spoon over rice for a hearty and satisfying meal that comes together swiftly on busy weeknights. Leftovers reheat well, making this dish as practical as it is delicious.

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A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Sun, 18 May 2025 17:33:36 GMT
A skillet of food with peppers and cheese. Save
A skillet of food with peppers and cheese. | sarahmeal.com

Dig into the ultimate comfort food dinner with this chicken cheesesteak skillet. All the cozy, melty goodness of a Philadelphia cheesesteak without the fuss—plus a hearty helping of veggies. It delivers all those classic sandwich flavors right from one pan, making weeknight dinner feel special.

When I want that classic hoagie flavor but need something faster and lighter, this skillet never lets me down. My family goes wild for the gooey cheese topping every single time.

Ingredients

  • Olive oil: for sautéing and building rich flavor look for extra virgin for best taste
  • Yellow onion: brings sweetness and depth choose one that feels heavy and firm
  • Red bell pepper: adds color and mellow bite make sure it is glossy and unblemished
  • Green bell pepper: offers sharp fresh flavor pick a pepper with tight skin
  • Boneless skinless chicken breasts: the lean protein centerpiece select ones with no excess liquid and a pale pink color
  • Italian seasoning: for herby complexity check the blend for freshness and aroma
  • Smoked paprika: infuses subtle smokiness try to use high quality for richer flavor
  • Kosher salt and freshly ground black pepper: heighten every single ingredient use flaky salt and freshly cracked pepper if possible
  • Provolone cheese: shredded for melting gooeyness opt for a creamy variety that melts well

Step-by-Step Instructions

Prep and Sauté the Vegetables:
Heat olive oil in a large skillet over medium high until shimmering. Add the sliced onion and both bell peppers. Season with salt and pepper. Cook for about seven to eight minutes stirring occasionally until the vegetables are very soft and caramelized in spots. Remove vegetables to a plate and save any juices.
Sear the Chicken:
Add remaining olive oil to the skillet. Turn the heat to medium high again. Place sliced chicken in a single layer. Sprinkle with Italian seasoning smoked paprika salt and pepper. Let it cook without moving for two to three minutes to get a deep golden sear.
Finish Cooking the Chicken:
Stir the chicken and continue to cook for four to five more minutes until every piece is just cooked through and no pink remains. Check for doneness with a meat thermometer which should read one hundred sixty five degrees Fahrenheit.
Combine Everything and Add Cheese:
Return the cooked vegetables and accumulated juices to the skillet with the chicken. Stir well to distribute everything evenly. Spread the mixture into a smooth layer then sprinkle provolone cheese over the top.
Melt the Cheese:
Cover the skillet with a lid or foil. Reduce the heat to medium low. Let the cheese melt for two to three minutes until it is gooey and velvety. Remove from heat and serve immediately.
A pan of food with chicken and peppers. Save
A pan of food with chicken and peppers. | sarahmeal.com

The smoked paprika is my secret favorite ingredient. It gives the chicken and peppers a restaurant worthy flavor. I always remember serving this skillet straight from the pan on family movie nights everyone grabbing their share while the cheese was still bubbling.

Storage Tips

Store leftover chicken cheesesteak skillet in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of water to revive the melty texture and prevent the chicken from drying out.

Ingredient Substitutions

You can swap provolone with mozzarella, Monterey Jack, or even Swiss cheese for a different cheesy finish. For extra flavor, try adding sliced mushrooms with the peppers. Chicken thighs work well if you prefer dark meat, offering juicy tenderness.

A pan of food with peppers and cheese. Save
A pan of food with peppers and cheese. | sarahmeal.com

Serving Suggestions

Pile the cheesy chicken and peppers onto toasted hoagie rolls for an authentic Philly experience that is totally fork friendly. For a gluten free meal, spoon everything over white or brown rice, or tuck into a baked potato. Garlic bread and a big green salad on the side make great companions.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness to the skillet. Slice thinly and cook as directed.

→ Which cheese alternatives can I use?

Provolone melts beautifully, but mozzarella or Monterey Jack are also delicious choices for this skillet.

→ How should I serve this dish?

Enjoy the chicken and pepper mixture directly from the skillet, on toasted hoagie rolls, rice, or with garlic bread.

→ How can I make slicing chicken easier?

Place chicken breasts in the freezer for 15–20 minutes before slicing to help achieve thin, even strips.

→ How long do leftovers keep and how do I reheat them?

Store in the fridge for up to three days. Reheat in a skillet with a splash of water until warmed through.

→ Are there ways to add extra flavor?

Try adding garlic, mushrooms, or extra smoked paprika for more complexity, or finish with fresh parsley.

Chicken Cheesesteak Skillet Dish

Juicy chicken, sautéed peppers, onions, and melted cheese create a comforting, quick skillet meal.

Preparation Time
15 minutes
Cook Time
20 minutes
Total Duration
35 minutes
Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Simple

Cuisine Style: American

Servings Yield: 4 Portion Size (Serves 4)

Diet Preferences: Gluten-Free Option

What You'll Need

→ Main Ingredients

Ingredient 01 2 tablespoons olive oil, divided
Ingredient 02 1 yellow onion, halved and thinly sliced
Ingredient 03 1 red bell pepper, thinly sliced
Ingredient 04 1 green bell pepper, thinly sliced
Ingredient 05 570 grams boneless skinless chicken breasts, thinly sliced
Ingredient 06 1.5 teaspoons Italian seasoning
Ingredient 07 0.5 teaspoon smoked paprika
Ingredient 08 Kosher salt, to taste
Ingredient 09 Freshly ground black pepper, to taste
Ingredient 10 100 grams provolone cheese, shredded

How to Make It

Instruction 01

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add sliced yellow onion, red bell pepper, and green bell pepper. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are deeply softened and beginning to caramelize, approximately 7 to 8 minutes. Transfer vegetables and any juices to a plate.

Instruction 02

Add remaining tablespoon olive oil to the same skillet over medium-high heat. Add sliced chicken breasts in a single layer. Season with Italian seasoning, smoked paprika, kosher salt, and black pepper. Allow to cook undisturbed for 2 to 3 minutes until well seared on the bottom.

Instruction 03

Stir chicken and continue to cook until no longer pink and thoroughly cooked, about 4 to 5 minutes. Ensure internal temperature reaches 74°C using a meat thermometer.

Instruction 04

Return reserved peppers, onions, and juices to the skillet with the chicken. Stir to combine evenly. Spread mixture into an even layer and scatter shredded provolone cheese evenly over the top.

Instruction 05

Cover skillet with a lid or aluminium foil and reduce heat to medium-low. Let sit for 2 to 3 minutes until the cheese is melted and bubbling. Remove from heat and serve immediately.

Additional Tips

  1. For best results, briefly freeze chicken breasts for 15–20 minutes before slicing to facilitate thin, even cuts.
  2. Serve the skillet mixture on its own, over rice, inside toasted hoagie rolls, or accompanied by garlic bread.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to retain moisture.
  4. To evoke a classic Philly cheesesteak, serve in toasted hoagie rolls.

Essential Tools

  • Large skillet
  • Chef’s knife
  • Cutting board
  • Lid or aluminum foil
  • Meat thermometer

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains dairy (provolone cheese)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 368
  • Fat Content: 19 grams
  • Carbohydrate Content: 7 grams
  • Protein Content: 39 grams