Skillet Chicken Cheesesteak Recipe
This easy Skillet Chicken Cheesesteak recipe is a one-pan twist on the classic Philly favorite. Tender, thinly sliced chicken cooks with peppers and onions, then gets smothered in melty cheese and piled into toasted hoagie rolls for a fast, family-friendly dinner, quick lunch, or game day sandwich.
Servings: 4
Cost: $10
Equipment
- 12-inch skillet (cast iron or stainless)
- tongs
- sheet pan for toasting rolls
Ingredients
- 1½ lb boneless skinless chicken breasts, sliced very thinly across the grain
- 1 tablespoon olive oil divided
- 1 medium yellow onion thinly sliced
- 1 green or red bell pepper thinly sliced
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 6 –8 slices American cheese or use Cooper Sharp or Provolone
- 4 hoagie or long steak rolls Amoroso-style, if available
- Pinch crushed red pepper for heat
Instructions
- Pat the thinly sliced chicken dry. In a bowl, toss with ½ teaspoon salt, black pepper, garlic powder, onion powder, and Worcestershire. Set aside while the pan heats.
- Heat 2 teaspoons oil in a large skillet over medium-high. Add onions and peppers with a pinch of salt. Cook, tossing, 3–4 minutes until crisp-tender with light browning. Scrape veggies to one side (or transfer to a plate).
- Add remaining oil to the empty side of the pan. Increase heat to high. Spread chicken in an even layer; do not crowd (cook in two batches if needed). Sear 1–2 minutes undisturbed, then toss and cook 1–2 minutes more until just cooked through. Avoid overcooking, the slices are thin and cook lightening fast.
- Return veggies to the chicken. Toss together 30–60 seconds. Taste and adjust the seasoning.
- Divide the chicken mixture into 4 mounds in the pan. Top each with 1–2 cheese slices. Add 1–2 tablespoons water to the pan, cover 30-45 seconds to steam-melt.
- Load onto toasted rolls and serve hot.
Notes
- Paper-thin slices: Partially freeze chicken 15–20 minutes to firm up for easier thin slicing across the grain.
- No soggy rolls: Lightly butter and broil rolls 1–2 minutes before filling. Lift chicken/veg with tongs so excess moisture stays in the pan.
- Philly texture cue: Keep veggies crisp-tender, not soft; cook chicken fast over high heat
Nutrition
Calories: 540kcal | Carbohydrates: 40g | Protein: 48g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 1640mg | Potassium: 813mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1284IU | Vitamin C: 43mg | Calcium: 359mg | Iron: 12mg