
With only one pan and a few steps, you can have all the classic Philly cheesesteak flavors at home. I started tossing this meal together for a lighter, easy fix when I wanted takeout vibes, and now I crave it for a chill weeknight comfort fix without any hassle.
When my husband tried it, he said it’s the best skillet dinner ever. Honestly, this meal has come to the rescue so many crazy-busy nights when ordering out sounded easier but cooking at home totally won.
Mouthwatering Ingredients
- Shredded provolone cheese: Melts dreamy and tastes creamy. Shred at home if you can—it’ll be the freshest.
- Kosher salt and ground black pepper: Balances out all the flavors and makes everything pop. I like flake salt for that.
- Smoked paprika: Adds a faint smoky heat. Spanish kind is the boldest.
- Italian seasoning: Tosses in loads of herby flavor. Making your own blend is easiest.
- Boneless skinless chicken breasts: Your main player here. Slice thin so everything cooks quick and stays juicy.
- Green bell pepper: For a grassy, crisp kick. Go for ones that look smooth and firm.
- Red bell pepper: Adds a punch of color and mellow flavor. Pick heavy, firm ones for best results.
- Yellow onion: Sweet and layered flavor. Slicing thin helps everything cook up soft.
- Olive oil: Extra-virgin is best for rich taste, getting golden veggies and toasty chicken.
Easy Step-by-Step
- Serve it Up:
- Take off the lid and scoop up while it’s hot. Spoon onto rolls, or just enjoy right from the pan if you’re feeling light.
- Combine and Melt Cheese:
- Slide your cooked onions and peppers (and all their juice) into the pan with the chicken. Mix well. Top with a generous sprinkle of cheese, cover, and let the cheese get all gooey—takes about two minutes.
- Finish Cooking Chicken:
- Keep stirring the chicken until you’re sure it’s cooked through and it’s browning up nicely—that’s where the big flavor comes from.
- Brown the Chicken:
- Drizzle in your remaining olive oil. Lay out your sliced chicken, then season everything up with salt, pepper, smoked paprika, and Italian herbs. Let things sit still for a couple minutes so you get some yummy browning.
- Sauté Peppers and Onions:
- Add half the olive oil to a hot skillet. Toss in your sliced peppers and onion plus a solid pinch of salt and pepper. Let them get golden and soft, stirring now and then, around eight minutes. Move to a plate—don’t forget their cooking juices.
- Prep the Veggies:
- Cut your onion and both peppers nice and thin. That way they’ll cook fast and really give you those classic cheesesteak feels.

Good to Know
- This dish is high in protein so it actually fills you up
- If you skip the bread, it’s totally gluten free
- Awesome for leftovers—the chicken doesn’t dry out even when reheated
Swapping in chicken keeps things fresher but you still get that awesome savory-sweet mix from the peppers and smoky paprika. When my kids first helped sprinkle the cheese, everyone scrambled to steal the extra gooey bits—that’s how I knew it was a winner.
Saving Leftovers
Scoop any extras into a sealed container and keep in the fridge for up to three days. To warm up, just put everything back in a skillet with a tiny splash of water, cover, and heat gently so it’s still juicy. You can even freeze it—just wrap up tight in foil or a bag, then thaw overnight before you reheat.
Swap Out Ingredients
No provolone? Shredded mozzarella disappears into gooey goodness too. Monterey Jack or sharp cheddar makes this next level creamy. Want extra-rich flavor? Try swapping chicken breasts for chicken thighs. Use whatever color peppers you’ve got, or add mushrooms or spinach for more veggies.
How to Serve
Stuff the cheesy chicken-pepper mix into warm hoagie rolls or slip it in pita pockets. Try topping with hot sauce or pickled peppers for an extra kick. Serve with roasted potatoes or pile alongside a chunky green salad to round it out. If you want fewer carbs, it’s great on its own or even over cauliflower rice.

Customize Your Way
This meal started in Philly but I gave it my own spin. Chicken stands in for beef, and I pile on the cheese and veggies. Some folks add a layer of mayo or even garlicky aioli to their bread for extra richness. Once I made it with pepper jack, and my cousin—who’s super picky—went back for more.
Common Recipe Questions
- → Is it okay to pick another cheese instead of provolone?
Totally fine—try Swiss, Monterey Jack, or mozzarella. They'll melt nicely with the chicken and peppers too.
- → Do I have to go with both green and red bell peppers?
Use whatever kind of bell pepper you've got on hand! Both colors just add extra color and sweetness is all.
- → When will I know if the chicken's cooked through?
Your chicken should look white and a bit golden with no pink left inside. It hits done at 165°F (74°C).
- → Can I make this meal in advance?
Yep! Cook it like usual, pop it in a sealed container, and heat it up gently later—tastes great that way too.
- → What sides work well here?
Try it with a fresh salad, some crusty bread, or a scoop of rice on the side to round out your meal.