Effortless Chicken Cheesesteak Skillet Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 grams provolone cheese, shredded
02 -
Fresh ground black pepper, as needed
03 -
Kosher salt, as needed
04 -
1/2 teaspoon smoked paprika
05 -
1 1/2 teaspoons Italian-style seasoning
06 -
565 grams sliced chicken breasts, no skin or bones
07 -
1 green bell pepper, sliced up
08 -
1 red bell pepper, sliced up
09 -
1 yellow onion, thinly chopped, halved
10 -
2 tablespoons olive oil, used at different times
# Instructions:
01 -
Make sure the chicken's cooked all the way. Bring back those peppers and onions (and any juices) to the skillet. Give it a good mix. Sprinkle the provolone cheese on top, then pop a lid on until it’s all gooey and melted. Dig in once the cheese is nice and soft.
02 -
Drizzle in your last spoon of oil, drop in the chicken, and toss in the seasoning, smoked paprika, plus some salt and pepper. Spread the chicken out so everything's got space. Let it brown on its own for a minute or two—don’t disturb it.
03 -
Pour a spoon of olive oil into your big skillet, medium-high heat. Once it’s hot, toss in the onion and bell peppers. Season with a little salt and pepper. Stir until they're soft and kind of sweet. Move them out of the pan to a plate for now.
# Notes:
01 -
Let the chicken sit without touching so you get a nice crisp edge.