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A one-pan, cheesy, weeknight lifesaver (that even picky eaters inhale)
Okay, real talk. Some nights, I open the fridge, stare into the abyss, and wonder if a bowl of cereal counts as dinner. Again.
But then there are nights like this — when I remember I’ve got chicken, some bell peppers hanging on for dear life, and just enough provolone left over from sandwich-making. Boom. We’re in skillet territory.
This Chicken Cheesesteak Skillet is one of those recipes that feels like real food, but doesn’t make you sweat for it. Everything gets tossed into one big pan, and what comes out is cheesy, peppery, and just a little bit nostalgic — like a Philly cheesesteak, but easier, and frankly, a little cleaner (unless you’re like me and still manage to get cheese on your shirt).
Why You’ll Be Making This on Repeat
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You only need one pan. So clean-up? Basically nonexistent.
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It’s fast. Like, “we’re already hungry and don’t want to wait” fast.
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It tastes like takeout, but better. Comfort food without the grease hangover.
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It’s flexible. Pile it in a roll, eat it straight from the pan (no judgment), or toss it in a wrap.
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The cheese, y’all. It melts all dreamy-like over that chicken and veggies. Ugh, so good.
What You’ll Need (and What You Can Wing)
Let’s not get too precious about things. Here’s what the recipe calls for — plus a few “use what you’ve got” options:
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Olive oil – Four tablespoons, divided. Or use whatever oil’s not empty.
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Onion – One medium. I love a sweet yellow onion here, but red or white works fine.
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Green bell peppers – Two, sliced up. Want color? Toss in a red one too.
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Garlic – Two cloves, minced. Or a lazy spoonful of the jarred stuff (we’ve all been there).
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Chicken breasts – A little over a pound, thinly sliced. Thighs? Go for it.
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Italian seasoning – A teaspoon. Or sprinkle in whatever dried herbs you can reach.
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Provolone cheese – A cup and a half, grated. Sliced works. Mozzarella works. Heck, even cheddar.
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Salt + pepper – Taste as you go. Don’t be shy.
How to Make It (Like, Really Make It)
No fancy instructions here. You’re basically building flavor in layers — cook veggies, cook chicken, melt cheese. Done.
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Heat 2 tablespoons oil in a big ol’ skillet over medium-high. Toss in onions and peppers, season with salt and pepper, and let ’em soften — about 6–8 minutes. Stir them now and then so nothing sticks.
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Add garlic. Stir it around for a minute. If it starts to smell too toasty, you’re done.
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Scoop the veggies onto a plate and set aside. They’ll be back.
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Add the other 2 tablespoons of oil to the pan. When it’s hot, throw in your chicken slices. Spread them out so they get a good sear. Season with salt, pepper, and that Italian seasoning.
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Let the chicken sit still. Don’t fuss with it right away — it needs a minute or two to brown. Then stir, flip, and cook until no pink’s left.
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Bring the veggies back. Toss everything together in the skillet, juices and all.
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Cover with cheese. Sprinkle it all over, turn off the heat, and cover the pan. Let it melt and get gooey. If you peek after a few minutes and it’s not fully melted, give it another minute.
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Serve how you want. On a roll, over rice, in a tortilla, straight from the pan with a fork while standing at the stove? Yes, yes, yes, and yes.
Make It Your Own, Honey
Want to shake things up a little? Try one of these:
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Add mushrooms – Sauté them with the peppers and onions.
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Go spicy – Add red pepper flakes, jalapeños, or a drizzle of hot sauce.
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Try a different cheese – Swiss, pepper jack, cheddar, or whatever’s lurking in your cheese drawer.
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Need more carbs? Spoon it over mashed potatoes or pasta. I’m not judging.
Leftovers That Don’t Feel Like Leftovers
If you’re lucky enough to have any left, here’s what to do:
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Store it: Fridge, airtight container, 3–4 days easy.
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Reheat it: Skillet works best. Or microwave it with a splash of water so it doesn’t dry out.
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Repurpose it: Stuff it into a baked potato, turn it into a wrap, or put it on toast with a fried egg. Yes. I said it.
Stay a While, Won’t You?
If you make this, please come back and tell me how it went. Did your kids love it? Did your partner sneak thirds? Did you eat it cold from the fridge at midnight? Because I’ve done that. And it still slaps.
Got questions? Want ideas for sides or dessert? Pop ’em in the comments or shoot me a message. I’ll be over here, probably making this skillet again for the third time this week.
‘Til next time
Chicken Cheesesteak Skillet
Ingredients
- 4 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
- 1 1/4 lbs boneless skinless chicken breasts, thinly sliced
- 1 teaspoon Italian seasoning
- 1 1/2 cups provolone cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add peppers and onions, season with salt and pepper, and cook until soft, stirring often.
- Add minced garlic to the skillet and cook for 1 more minute. Remove vegetables to a plate and set aside.
- Heat remaining olive oil in the same skillet. Add sliced chicken, season with salt, pepper, and Italian seasoning. Let cook undisturbed for a few minutes to brown.
- Once chicken is fully cooked, return vegetables and their juices to the skillet and stir to combine.
- Top with grated provolone cheese. Remove skillet from heat and cover until cheese has melted. Serve warm.
Notes