Easy Chicken Cheesesteak Recipe (One Pan!)

Say hello to an incredibly easy, flavorful, and healthy one pan dinner. This Chicken Cheesesteak Recipe is a low carb skillet meal inspired by a Philly Cheesesteak.

It is everything you love about a classic cheesesteak but made lighter, quicker, and perfect for a weeknight.

If you love this recipe be sure to check out my Chicken Enchilada Bowl, Easy Baked Chicken Parmesan Meatballs, or my Ground Beef Creamy Tomato Orzo.

Why You Will Love This Dinner

• One pan, minimal cleanup
• High-protein and veggie-packed
• Cozy, cheesy comfort food

Ingredients

• Chicken tenderloins – thinly sliced for quick cooking
• Worcestershire sauce – adds that classic savory depth
• Coconut aminos – a slightly sweet, soy-free alternative (soy sauce or tamari work too)
• Apple cider vinegar – balances the richness and brightens the marinade
• Red bell pepper – sweet and colorful
• Green bell pepper – classic cheesesteak flavor
• Sliced bella mushrooms – add umami and bulk
• White onion – soft, sweet, and essential
• Garlic – for extra flavor
• Red pepper flakes – optional heat
• Thinly sliced provolone – melty, slightly sharp, and perfect for broiling
• Olive oil or avocado oil – for sautéing

Substitutions and Variations

Serve over rice, in a hoagie roll, or on top of roasted potatoes

Swap chicken for shaved beef or turkey if preferred

Skip mushrooms if you’re anti-fungi (no judgment)

Use mozzarella or white American cheese if that’s what you have

Add hot sauce or banana peppers for extra kick

How to make:

Thinly slice the chicken tenderloins and marinate in Worcestershire sauce, coconut aminos, and apple cider vinegar for at least 30 minutes.

Slice bell peppers, mushrooms, and onion.

Heat oil in a large skillet and sauté peppers and onions for about 10 minutes until soft and slightly caramelized.

Add mushrooms, garlic, and red pepper flakes; cook for 5 more minutes.

Push the veggies to one side of the pan.

Add the marinated chicken and a little more oil. Cook on medium heat for 8–10 minutes, stirring occasionally, until chicken is cooked through. Stir in about 3 tablespoons coconut aminos.

Layer provolone slices over the skillet and broil on low for about 5 minutes, until cheese is melted and lightly crisped.

Tips and Notes

• Thinly slicing the chicken is key for fast, even cooking
• Don’t rush the peppers and onions, that slow sauté builds flavor
• Keep an eye on the broiler; cheese goes from perfect to burnt fast
• This reheats surprisingly well without drying out

Recipe FAQs

Can I make this ahead of time?
Yes! Store cooked leftovers in the fridge for up to 4 days.

Is this freezer-friendly?
You can freeze it without the cheese, then reheat and add provolone fresh.

Is this gluten-free?
Yes, as long as you use gluten-free Worcestershire and coconut aminos or tamari.

Serving Suggestions

• Piled into toasted hoagie rolls
• Served over rice or cauliflower rice
• Stuffed into wraps or pita
• Alongside roasted potatoes or a simple salad

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave until warmed through. Add fresh cheese if needed to bring it back to life.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!

Easy Chicken Cheesesteak Recipe

Marissa

This easy chicken cheesesteak skillet is a one-pan, high-protein dinner with peppers, onions, mushrooms, and melty provolone, perfect for busy weeknights.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 325 kcal

Ingredients

  

• 1 lb. chicken tenderloins or chicken breast
• 2 tablespoon Worchester sauce
• ⅓ cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 8 oz package sliced baby bella mushrooms
• 1 white onion
• 8 slices of thinly sliced provolone

Instructions

 

• Thinly slice the chicken tenderloins and place in a bowl. Add 2 tablespoons Worcestershire sauce, 3 tablespoons coconut aminos, and 1 tablespoon apple cider vinegar. Toss to coat and marinate for at least 30 minutes.
• Slice the bell peppers, mushrooms, and onion.
• Heat 1–2 tablespoons oil in a large oven-safe skillet over medium heat. Add peppers and onions and sauté for about 10 minutes, until softened and lightly caramelized.
• Add mushrooms, garlic, and red pepper flakes. Cook for 5 more minutes.
• Push the vegetables to one side of the skillet.
• Add remaining oil to the empty side, then add the marinated chicken. Cook over medium heat for 8–10 minutes, stirring occasionally, until the chicken is cooked through. Stir in about 3 tablespoons remaining coconut aminos.
• Arrange provolone slices evenly over the skillet. Broil on low for about 5 minutes, or until the cheese is melted and lightly crisped.

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