This quick Chicken Cheesesteak Skillet recipe comes together in minutes and is perfect for the busiest weeknight. Enjoy as a low-carb dinner on its own, or add some rice or enjoy on gluten-free hoagie rolls.
We love anything Philly Cheesesteak related, and we also love a one-pan recipe, so this Chicken Cheesesteak Skillet Recipe is a new favorite for sure. By using ground chicken instead of chicken breasts, this dinner comes together super fast, but still has all the flavors of our favorite Philly food with the melted cheese, tender-crisp sweet peppers, and flavorful onions. This is one your whole family will love!
My easy Chicken Cheesesteak Skillet gives you all the bold flavors and satisfying textures from a classic cheesesteak, without the bread. It’s a skillet-based meal loaded with tender ground chicken, caramelized peppers and onions, and a rich layer of melted provolone cheese. I use a savory blend of seasonings and the big flavors that come from Worcestershire sauce and coconut aminos.
Serve this with my freezer brown rice or my homemade french fries!
More Reasons To Love This…
- This recipe is a one-pan meal, so you get bold flavor with minimal cleanup.
- Thanks to flexible protein choices, you can use ground or sliced chicken, beef, or turkey to suit your preference.
- It’s low-carb and gluten-free, which works well for a variety of dietary needs.
- The dish is quick and easy, making it ideal for fast weeknight dinners.
- You’ll love the cheesy comfort from the melted provolone and sharp pecorino on top.
Love a good skillet meal? My Easy Taco Skillet, One-Pan Taco Zucchini Skillet Recipe, or the popular Lazy Zucchini Enchilada Skillet for some more incredible dinner options!
Ingredients
You’ll need the following ingredients for this recipe. For full ingredients and amounts, beck out the printable recipe card below.
- avocado oil – adds richness and helps brown meat and veggies.
- ground chicken – provides protein; swap with any meat you prefer.
- salt
- garlic powder
- onion powder
- oregano or Italian seasoning – lends a herbaceous, earthy flavor and that classic cheesesteak flavor profile.
- Worcestershire sauce – adds umami and depth.
- coconut aminos – a slightly sweet, soy-free alternative that enhances flavor.
- chicken broth or water – helps deglaze the pan and soften vegetables.
- bell peppers – bring color, crunch, and natural sweetness.
- yellow onion – caramelizes into soft, sweet layers.
- Pecorino Romano cheese – adds a sharp, nutty flavor.
- Provolone cheese – melts beautifully over the top for a creamy finish.
Substitutions and Variations
- You can substitute ground beef for the ground chicken if that’s what you have on hand.
- If you don’t have avocado oil, another neutral-flavored oil will work.
- Soy sauce is a good substitute for coconut aminos.
Step by Step Instructions
Step 1: Add half the oil and the garlic to a large skillet. Brown the ground chicken seasonings and Worcestershire.
Step 2: Remove the ground chicken from the skillet and set aside. Add the remaining oil along with the peppers and onions. Sauté. Add a little broth to allow the vegetables to soften.
Step 3: Put the ground chicken back into the skillet along with the coconut aminos and add some more broth.
Step 4: Top with the cheeses. Cover and cook some more allowing the cheese to melt.
Step 5: Once the cheese is melted, serve hot.
Meal Prep and Storage
Prep Ahead: You can cut the vegetables in advance, and even cook this whole dish in advance for meal prep if you’d like.
To Store: Store in a covered container for 2-3 days in the fridge.
To Reheat: Reheat this dish in the microwave until they are steaming.
Recipe FAQs
Yes, thinly sliced chicken breast or thighs work well. Just adjust cook time to avoid drying out the meat.
Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Omit the cheeses or use dairy-free versions. The flavors will still shine through with the seasoned meat and veggies.
Yes, though cheese texture may change slightly. Store cooled portions in freezer-safe containers for up to 2 months
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Chicken Cheesesteak Skillet
Ingredients
- 4 teaspoons avocado oil extra-virgin olive oil, or butter, divided
- 1 pound ground chicken or beef can sub sliced chicken breast, chicken thighs, or any other type of meat to make this dish your own
- ¾ teaspoon salt divided use
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano or Italian seasoning
- 1 tablespoon Worcestershire sauce or sub more coconut aminos
- 3 tablespoons coconut aminos divided use (or sub half the amount of Worcestershire sauce, to taste)
- 2-4 tablespoons chicken broth or water
- 3 bell peppers thinly sliced
- 1 yellow onion thinly sliced
- 2 tablespoons pecorino romano cheese freshly grated
- 4 slices provolone cheese
Instructions
- Melt butter or heat oil in a large cast iron skillet or other large skillet over medium heat, then add in ground meat.
- Season with ½ tsp of salt and the remaining dry seasoning. Add in Worcestershire sauce and sauté until cooked through, then remove from pan.
- Add in the remaining oil or butter, then the veggies. Add the remaining salt to the pan to help the veggies sweat and caramelize, lowering heat and adding in broth or water to help the process along.
- After the veggies are tender and fragrant, add the meat back into the pan along with the coconut aminos and chicken broth. Cook over medium-high heat. Top with pecorino Romano cheese and sliced provolone in a single layer. Cover pan and warm until the cheese melts.
Julieanne says
is there a blue container count for the cheese? and is this only 1 red container since it’s 1 pound of meat and 4 servings? I’m so excited for the new recipe. thank you
Nancylynn says
Hi!! Wow – yes, the container hearts were way off! It’s 1 Green, 1 Red, 1/2 Blue, 1 tsp. Thank you for pointing that out! Enjoy!