Chicken Cheesesteak Skillet

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This simple recipe for my Chicken Cheesesteak Skillet is the perfect quick and easy dinner for those busy weeknights!

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 331kcal

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

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.

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