Chicken Cheesesteak Skillet

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

• You only need one pan. So clean-up? Basically nonexistent.

• It’s fast. Like, “we’re already hungry and don’t want to wait” fast.

• It tastes like takeout, but better. Comfort food without the grease hangover.

• It’s flexible. Pile it in a roll, eat it straight from the pan (no judgment), or toss it in a wrap.

• 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:

• Olive oil – Four tablespoons, divided. Or use whatever oil’s not empty.

• Onion – One medium. I love a sweet yellow onion here, but red or white works fine.

• Green bell peppers – Two, sliced up. Want color? Toss in a red one too.

• Garlic – Two cloves, minced. Or a lazy spoonful of the jarred stuff (we’ve all been there).

• Chicken breasts – A little over a pound, thinly sliced. Thighs? Go for it.

• Italian seasoning – A teaspoon. Or sprinkle in whatever dried herbs you can reach.

• Provolone cheese – A cup and a half, grated. Sliced works. Mozzarella works. Heck, even cheddar.

• 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.

1. 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.

2. Add garlic. Stir it around for a minute. If it starts to smell too toasty, you’re done.

3. Scoop the veggies onto a plate and set aside. They’ll be back.

4. 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.

5. 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.

6. Bring the veggies back. Toss everything together in the skillet, juices and all.

7. 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.

8. 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:

• Add mushrooms – Sauté them with the peppers and onions.

• Go spicy – Add red pepper flakes, jalapeños, or a drizzle of hot sauce.

• Try a different cheese – Swiss, pepper jack, cheddar, or whatever’s lurking in your cheese drawer.

• Need more carbs? Spoon it over mashed potatoes or pasta. I’m not judging.