A traditional sandwich known as a cheesesteak typically consists of thin slices of ribeye or top round steak, which are cooked on a flat top grill. To enhance the flavor, sautéed onions are often included in the sandwich. Provolone, American cheese, and Cheez Whiz are the most commonly utilized cheese options.
The preferred choice of bread for cheesesteaks is long and soft hoagie rolls. Depending on the establishment where you acquire your cheesesteak, you may also encounter additional ingredients such as bell peppers and mushrooms incorporated into the filling.
If you’re interested in preparing an authentic version of this sandwich, you can experiment with this Philly cheesesteak recipe. However, if you desire a slightly unconventional take that still pays homage to the classic, you can try out my recipe for a chicken cheesesteak skillet!
The fundamental concept remains the same, except in this adaptation, I have chosen to use thinly sliced chicken breasts instead of steak. Additionally, I have sautéed a combination of red and green bell peppers along with onions to introduce extra flavors. Everything is cooked together in a single skillet and generously topped with melted provolone cheese.
Chicken Cheesesteak Skillet
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 ¼ pounds boneless skinless chicken breasts, thinly sliced
- 1 ½ teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 1 cup shredded provolone cheese
1Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced peppers, onion, and plenty of salt and pepper. Sauté the vegetables until they are very tender and then remove them from the skillet and onto a plate.
2Add the remaining tablespoon of olive oil to the skillet. Add the sliced chicken in along with the Italian seasoning, smoked paprika, salt and pepper. Move it around so that it’s in a single layer and then let it cook without moving it for a couple minutes so that it browns.
3Continue to sauté the meat until it’s fully cooked then add the onions, peppers and any juices left on the plate back into the skillet. Stir everything together and top it with the shredded provolone cheese.
4Cover the skillet with a lid until the cheese has melted and then serve.