Cheesy Skillet Chicken Philly Cheesesteak
A delicious and easy-to-make Chicken Philly Cheesesteak with peppers, perfect for a quick skillet dinner.
Equipment
- 1 large skillet
- 1 knife for slicing
- 1 cutting board
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 cups provolone cheese shredded
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Thinly slice chicken breasts and season with garlic powder, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, cooking until soft and slightly caramelized.
- Remove vegetables from skillet and set aside. In the same skillet, add chicken slices and cook until no longer pink.
- Return the cooked peppers and onions to the skillet, mixing with the chicken. Top with shredded provolone cheese, cover, and let it melt.
Serving
- Serve hot with your choice of sides like a green salad or fries.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat until warmed through.
Notes
Pro Tips: Choose a cheese that melts well, like provolone or mozzarella. Thinly slicing the chicken ensures even cooking.
Ingredient Substitutions: You can use mozzarella cheese or add mushrooms for extra flavor.
How to Serve: Serve with a side of sweet potato fries or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Slice chicken and vegetables ahead of time to save on prep time.
Ingredient Substitutions: You can use mozzarella cheese or add mushrooms for extra flavor.
How to Serve: Serve with a side of sweet potato fries or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Slice chicken and vegetables ahead of time to save on prep time.