Skillet Chicken Cheesesteak
A quick and delicious twist on the classic cheesesteak using tender chicken, sautéed peppers and onions, and melted provolone cheese, all cooked together in one skillet for an easy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices provolone cheese
4 hoagie rolls, split but not cut through
1 tablespoon unsalted butter, softened
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Push the vegetables to the side of the skillet and add the thinly sliced chicken breasts.
Season the chicken with smoked paprika, salt, and black pepper.
Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink.
Mix the chicken with the sautéed vegetables in the skillet.
Place the provolone cheese slices evenly over the chicken and vegetables in the skillet.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
While the cheese melts, spread the softened butter on the inside of each hoagie roll.
Remove the skillet from heat and carefully scoop the chicken cheesesteak mixture into each hoagie roll.
Serve immediately and enjoy your skillet chicken cheesesteak!