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One pan and no hassle brings bold cheesesteak vibes right to your table. I started making this when I wanted something lighter than the usual Philly classic. It's now my favorite for cozy weeknights when I don't want a big cleanup but still want something satisfying.
My husband straight up called this his favorite skillet dinner. So many nights it kept us away from ordering takeout when we just needed something easy and homemade.
Tasty Ingredients
- Shredded provolone cheese: Melts easily for creaminess. Buy a block and shred it for the best melt.
- Kosher salt and fresh ground black pepper: Balances flavors. Flaky salt gives cleaner taste.
- Smoked paprika: Adds a touch of smokiness. If you find Spanish paprika, that's extra flavorful.
- Italian seasoning: Fills everything with herbal flavors. Mix your own if you want fresh tastes.
- Boneless skinless chicken breasts: It’s the showstopper. Cut it up thin so it cooks in no time and turns out juicy.
- Green bell pepper: Brings a fresh, earthy kick. Pick one that's glossy and firm.
- Red bell pepper: Adds bright color and sweetness. Heavy and smooth is best.
- Yellow onion: Gives a hint of sweetness and body. Slicing it thin means quick and even results.
- Olive oil: Grab a tasty extra-virgin oil for better flavor. Helps with browning and keeping everything tender.
Easy Steps
- Serve:
- Take off the lid and dig in while it’s still hot. Pile onto rolls or grab a fork and eat it as is if you want a lighter bite.
- Combine and Melt Cheese:
- Toss the cooked veggies and their juices back in with the chicken. Mix well, sprinkle over shredded provolone, then cover and let it melt for a couple minutes.
- Finish the Chicken:
- Stir the chicken while it cooks through. Let it soak up all those good browned flavors.
- Brown the Chicken:
- Pour in the remaining olive oil. Lay chicken out flat and sprinkle on the spices and seasonings. Let it sear without moving so it gets some color.
- Sauté Peppers and Onion:
- Add half the oil, toss in the onion and both peppers, hit them with salt and pepper. Stir now and then until they're soft and getting golden, about 8 minutes. Move these to a plate, save all the good juices.
- Prep the Veggies:
- Slice up your peppers and onion really thin so they cook fast and look like the classic sandwich inside.
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Good-to-Know Tidbits
- Super filling thanks to all the protein
- Skip the bread and it naturally avoids gluten
- Awesome for meals ahead — reheats juicy every time
Using chicken keeps it lighter, but those peppers and paprika make it rich and smoky, too. The first time my kids helped toss the cheese on top everyone scrambled for the extra melty scraps.
Storing Leftovers
Cool it down and pop leftovers in a tight container in the fridge for up to three days. Want it juicy again? Warm in a skillet with a splash of water, cover, and heat back through. You can freeze extra portions—wrap them well in foil or bags and thaw overnight so they don’t get soggy.
Swap List
If you’re low on provolone, mozzarella will melt nicely, and Monterey Jack or sharp cheddar bring deep flavor. Try chicken thighs if you want more richness. Use any bell pepper color you like, or add some mushrooms and spinach if you want more veggies.
How to Serve It
Stuff the cheesy mix into a toasty hoagie roll or pita. A squirt of hot sauce or some pickled peppers gives it a zing. Pair with warm roasted potatoes or a big salad for a complete meal. Or skip the carbs and scoop it over cauliflower rice or just eat straight from the skillet.
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Your Own Spin
This meal's got Philly roots but my version switches the beef for juicy chicken and piles on cheese and peppers. Some folks love swiping a bit of mayo or an easy garlic spread onto the bun. Once, I made it with pepper jack and even my cousin who hates everything asked for more.
FAQs About the Recipe
- → Can I swap provolone for another cheese?
Totally! Try Monterey Jack, some Swiss, or mozzarella—they all melt nicely and taste great with the chicken and peppers.
- → Will it taste weird if I just use one kind of bell pepper?
That’s fine—use whatever bell pepper you’ve got. Mixing colors looks pretty and gives a little sweet kick, but one is just as good.
- → How can I tell if my chicken's cooked all the way?
Chicken’s done when it looks white all through and you don’t spot any pink in the middle. Hit 165°F (74°C) on a thermometer and you’re good.
- → Can I make this ahead and reheat it?
Yep—cook everything, stash it in a sealed container, and warm it up before eating. It’ll still taste awesome and stay tender.
- → What’s good to serve alongside this?
Try a fresh salad, a chunk of bread, or dish it up on rice. Easy, filling, and goes with almost anything.