Description
Cheesy, savory Chicken Cheesesteak Skillet with tender chicken, sautéed vegetables, and a rich homemade cheese sauce. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total), cut into thin strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 8 ounces cream cheese, softened
- 8 ounces shredded provolone cheese
- 4 ounces shredded mozzarella cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of cayenne pepper (optional, for a little kick)
- Crusty rolls or hoagie rolls, split
- Optional toppings: chopped lettuce, sliced tomatoes, hot sauce
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken strips, 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure the chicken is evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the hot skillet in a single layer (cook in batches if needed).
- Cook the chicken for about 5-7 minutes, or until cooked through and lightly browned (internal temperature should reach 165°F/74°C). Stir occasionally. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil.
- Add the sliced onions and bell peppers to the skillet. Sprinkle with salt and pepper.
- Cook the vegetables over medium heat for about 8-10 minutes, or until softened and slightly caramelized. Stir frequently.
- Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic.
- Remove the vegetables from the skillet and set them aside with the cooked chicken.
- Make the Cheese Sauce: In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Slowly pour in the milk, whisking continuously to prevent lumps.
- Bring the mixture to a simmer, stirring occasionally. Let it simmer for about 5-7 minutes, or until it has thickened slightly.
- Reduce the heat to low. Add the softened cream cheese and stir until completely melted and smooth.
- Add the shredded provolone and mozzarella cheese. Stir until the cheese is melted and the sauce is creamy and smooth.
- Season the cheese sauce with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings.
- Assemble the Chicken Cheesesteak Skillet: Add the cooked chicken and vegetables back to the skillet with the cheese sauce.
- Stir everything together until the chicken and vegetables are evenly coated in the cheese sauce.
- Let the mixture simmer for a few minutes to allow the flavors to meld together.
- Serve: Spoon the chicken cheesesteak mixture into split crusty rolls or hoagie rolls.
- Add your favorite toppings, such as chopped lettuce, sliced tomatoes, or hot sauce.
- Serve immediately and enjoy!
Notes
- Cheese Variations: Experiment with cheddar, Monterey Jack, or pepper jack cheese in the sauce.
- Vegetable Variations: Add mushrooms, banana peppers, or jalapeños.
- Spicy Kick: Add red pepper flakes to the chicken or cheese sauce.
- Make it a Meal: Serve with fries, onion rings, or a salad.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Prep Ahead: Prepare the chicken and vegetables ahead of time. The cheese sauce is best made fresh.
- Skillet Size: A 12-inch skillet works best.
- Chicken Thighs: Substitute chicken breasts with chicken thighs. Cook to an internal temperature of 175°F (79°C).
- Broiling for Extra Color: Broil for a minute or two to get the cheese bubbly and slightly browned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes