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Whip up this skillet dish and enjoy all the awesome Philly sandwich vibes—think juicy chicken, soft onions, and colorful peppers, all tucked under gooey provolone. No rolls to worry about, so this is a one-pan wonder that's just right for busy nights.
I pulled this together on one of those evenings when I just didn’t have time to fuss. Everyone in my house liked it so much it's become a staple, especially when we want something cozy but not heavy.
Tasty Ingredients
- Provolone cheese: Melts into everything, creating that signature creamy finish
- Kosher salt and black pepper: Bring out and boost the flavors in every bite
- Smoked paprika: Adds a gentle smoke note that really stands out
- Italian seasoning: Layers in quick, herby depth
- Chicken breasts (boneless, skinless): Thinly sliced so they cook up fast and stay tender
- Red and green bell peppers: For pops of sweetness and a burst of color
- Yellow onion: Goes sweet and soft when cooked right
- Olive oil: Keeps things sizzling and adds a hint of flavor
SIMPLE Step-by-Step Instructions
- Melt and Mix:
- Spread the peppers, onions, and chicken out evenly in your skillet. Sprinkle the shredded cheese across everything and put a lid on top. Lower the heat, wait two minutes, and peek underneath—once it’s all melted and stringy, you’re good!
- Cook the Chicken:
- Same skillet, dash in your last spoonful of oil. Get it hot, then scatter in the thin chicken pieces with your Italian seasoning, smoked paprika, salt, and pepper. Don’t touch them for a few minutes—this builds that golden, tasty crust. Stir after about 3 minutes, cook just till all the pink is gone, and you're set.
- Sauté the Veggies:
- First off, add a spoonful of olive oil to a big pan on medium-high till it starts to shimmer. Toss in onion and peppers, sprinkle with some salt and pepper, then cook for 8-10 minutes. Give them a quick stir now and then, but let them get nice and soft and brown. Scoop everything onto a plate to use later, scraping those yummy brown bits off the bottom.
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Seriously, smoked paprika is the magic touch here. I only figured it out after playing with spice jars one night. That tiny half teaspoon? People think you spent all day crafting the flavor. My kid even swore it tasted like campfire food!
Easy Serving Ideas
Scoop it into bowls and eat as is for a no-carb meal. Or, stuff everything into warm sandwich rolls if you’re after those authentic cheesesteak bites. We’ve also dumped it over rice, cauliflower rice, or a fluffy baked potato. When we want a full plate, I toss together a simple salad with vinaigrette just to balance out the gooey cheese.
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Storage and Reheating
Leftovers just get better overnight since the flavors have time to mingle. Stick them in a sealed container and pop it in the fridge for up to 4 days. When it’s time to heat up, add a little water or chicken broth so it stays juicy. Microwave in thirty-second bursts, stirring as you go, or warm back up gently in a pan on the stove with a lid. Keep the heat low for that perfect, gooey cheese again.
Fun Customization Ideas
You can totally tweak this as much as you want. Drop in some mushrooms for extra earthiness, swap in mozzarella or white American cheese for a new twist, or use chicken thighs if you like them juicier. Like things spicy? Toss in some jalapeño slices. Sometimes I splash in a little Worcestershire sauce or throw in some garlic while the chicken’s cooking. The best part is it always keeps that classic cheesesteak taste, no matter how you make it yours.
Frequently Asked Questions
- → Can I use a different type of cheese?
Definitely! Try mozzarella, cheddar, or even go bold with pepper jack if you want a little kick.
- → Can I make this dish ahead of time?
Yep, just prep your chicken and veggies earlier and heat them up with the cheese once you're ready to eat.
- → What can I serve this with?
Enjoy it with toasted bread, toss it on some rice or pasta, or whip up a side salad—it's all good!
- → How do I ensure the chicken stays tender?
Cut your chicken thin and keep an eye on it in the pan so you don't dry it out while it cooks.
- → Can I add other vegetables?
For sure! Mix in mushrooms, slices of zucchini, or even some broccoli for extra crunch and flavor.