Cheesesteak Skillet (Printable Version)
Chicken, onions, bell peppers, and provolone get all melty together fast in a skillet for a chill one-pan meal.
# What You'll Need:
01 -
1 cup shredded provolone cheese
02 -
Fresh ground black pepper, for sprinkling
03 -
Kosher salt, for sprinkling
04 -
0.5 teaspoon smoked paprika
05 -
1.5 teaspoons Italian seasoning
06 -
1.25 pounds boneless skinless chicken breasts, sliced thin
07 -
1 green bell pepper, sliced up
08 -
1 red bell pepper, sliced up
09 -
1 yellow onion, sliced thin, halved first
10 -
2 tablespoons olive oil, use half at first, half later
# Step-by-Step Guide:
01 -
Pop a lid on the skillet and leave it alone until the provolone gets nice and melty. Dig in right away.
02 -
Slide the cooked veggies and any juice right back to your pan with the chicken. Give it all a quick toss and spread the shredded provolone on top.
03 -
Drizzle in the rest of your olive oil to that now-empty pan. Lay the chicken out flat, hit it with Italian seasoning, smoked paprika, salt, and pepper. Don’t move it for a couple minutes so you get some color, then keep cooking and stirring until there’s no pink left.
04 -
Pour 1 tablespoon olive oil into a big skillet over medium-high. When it’s hot, toss in onion, red and green pepper, some salt and black pepper. Let them soften up, stirring now and then, until they’re super tender. Move them to a plate for now.
# Additional Notes:
01 -
Cut the chicken so all the pieces are about the same size. This way, everything cooks evenly and stays juicy.
02 -
Chop up your veggies before you turn on the heat. It’s quicker and keeps the skillet nice and hot.