Skillet Chicken Cheesesteak

If there’s one thing my family will never say no to, it’s a cheesy sandwich situation. Classic Philly cheesesteaks are always a hit, and my Slow Cooker Chicken Cheesesteak is a regular in our dinner rotation, but some nights I need that same flavor fix in 20 minutes, not 4 hours.

Enter this Skillet Chicken Cheesesteak recipe. If you’ve been looking for a Chicken Cheesesteak recipe that checks all the “easy weeknight” boxes, this one’s going to be a repeat.

We’re taking everything you love about a Philly cheesesteak, peppers, onions, soft hoagie rolls, and a blanket of melty cheese, and giving it a lighter spin with thinly sliced chicken breast. Everything cooks in one skillet, so dinner goes from fridge to table in about 20-25 minutes, with almost no dishes to wash afterward. 

My kids love building their own sandwiches with extra cheese, sautéed mushrooms, or hot peppers, and I love that this is just as perfect for a busy weeknight as it is for game day. Make a big skillet, line up the rolls and toppings, and let everyone pile on their own Chicken Cheesesteak sandwich just the way they like it. It’s the best 20 minutes chicken dinner.

Ingredients for Chicken Cheesesteaks

Here’s what you’ll need to make these skillet chicken cheesesteaks, plus some easy swaps so you can use what you already have.

• Chicken: I use boneless, skinless chicken breasts, sliced very thinly across the grain. You can swap in boneless, skinless chicken thighs for a slightly richer, more forgiving filling. Leftover grilled chicken or rotisserie chicken also works—just slice or shred and warm it gently with the peppers and onions. 
• Peppers and onions: Classic cheesesteak flavor starts with a pile of thinly sliced onions and bell peppers. Yellow or sweet onions work best here, but white will do in a pinch. Any color bell pepper, green, red, yellow, or orange, is fair game; red is slightly sweeter if your crew doesn’t love the flavor of green peppers. If you’re a mushroom fan, toss those in with the peppers and onions for a true steak-shop vibe. 
• Cheese: American cheese gives you that ultra-melty, creamy “cheesesteak shop” texture. Cooper Sharp cheese is fantastic if you can find it, still melts beautifully but adds a tangy, rich bite. Provolone is the cleaner, more classic option if you prefer a milder, less creamy cheese pull. You can even mix and match: one slice American, one slice provolone on each sandwich. 
• Rolls: Hoagie or steak rolls are ideal, especially soft Amoroso-style rolls if you can find them. Any sturdy sub roll will work, just avoid super crusty baguettes which can fight you when you bite in. You can also turn this into a low-carb bowl by skipping the bread and serving the filling over cauliflower rice or salad greens. 
• Pantry spices & flavor boosters: A simple blend of kosher salt, black pepper, garlic powder, and onion powder seasons the chicken without overpowering it. Worcestershire sauce is the secret ingredient that gives the chicken a “steakhouse” depth of flavor, start with a little and add more if you like a stronger savory note. If you want heat, add a pinch of crushed red pepper flakes or finish the sandwiches with banana peppers or hot cherry peppers. 
• Oil: A neutral oil like avocado or canola keeps everything from sticking and lets the chicken and veggies brown nicely without smoking. Olive oil works too, just keep the heat at a strong medium-high instead of blazing hot. 

For the full ingredient list and instructions, see the recipe card below.

How to Make Skillet Chicken Cheesesteaks

This is truly a fast Chicken Cheesesteak recipe, so have everything sliced and ready before you turn on the stove.

1. Prep and season the chicken. Slice the chicken very thinly across the grain, partially freezing it for 15-20 minutes first makes this super easy. Pat it dry, then toss it in a bowl with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Let it sit for a few minutes while the pan heats so the flavors can soak in. 
2. Cook the peppers and onions. Heat a large skillet over medium-high and add a swirl of oil. Add the sliced onions and bell peppers (plus mushrooms, if you’re using them) with a pinch of salt. Sauté for about 3-4 minutes, until they’re crisp-tender with a little golden color, soft but not mushy. Slide them to one side of the pan or transfer to a plate. 
3. Sear the chicken. Add the rest of the oil to the empty side of the skillet and increase the heat to high. Add the chicken in a single layer (cook in two batches if your pan is crowded, this keeps it from steaming). Let it sear for 1-2 minutes without stirring, then toss and cook for another 1-2 minutes until just cooked through. Because the slices are so thin, this happens quickly, don’t overcook or the chicken will dry out. 
4. Combine and taste. Add the peppers and onions back to the skillet if you removed them. Toss everything together for 30-60 seconds so the flavors marry. Taste and adjust the seasoning with a little extra salt or Worcestershire if you think it needs it.
5. Melt the cheese (two options): 
   • Skillet melt: Divide the chicken mixture into 4 piles right in the skillet. Top each mound with 1-2 slices of cheese. Add a tablespoon or two of water to the empty part of the pan and quickly cover with a lid. The steam will melt the cheese in 30-45 seconds.
   • Broiler melt (my favorite for crisp rolls): Split and lightly toast your hoagie rolls on a sheet pan. Pile the hot chicken mixture onto the rolls, top with cheese, and slide the pan under the broiler for 30-60 seconds until the cheese is melted and bubbly.
6. Toast the rolls and build your sandwiches. While the cheese is melting, make sure your rolls are toasted, this is key to preventing soggy bread. Spoon the cheesy chicken mixture into each roll, add any toppings you like, and serve immediately while everything is hot and melty. 

What to Serve with Chicken Cheesesteak

Make this Skillet Chicken Philly Cheesesteak recipe the star of the show and keep the sides simple and snacky:

• Crispy oven fries or sweet potato fries – classic cheesesteak side, no explanation needed. 
• Simple green salad – something fresh and crunchy to balance the richness.
• Creamy coleslaw – pile it on the side or right inside the sandwich.
• Giardiniera or hot cherry peppers – for heat and crunch if you love a spicy Philly vibe. 
• Dill pickle chips – always a hit with my kids, and that briny crunch is perfect with melty cheese. 

Set this one pan chicken dinner out family-style and let everyone mix and match.