Step 1: Prep the Chicken
Start by slicing your chicken breasts into thin, bite-sized strips. This will help it cook quickly and evenly. Season the chicken with a pinch of salt, pepper, garlic powder, and paprika. Set aside while you prep the veggies.

Step 2: Sauté the Veggies
Heat 1 tbsp of olive oil over medium heat in a large skillet. Once hot, add your onion and bell pepper. Sauté for 4–5 minutes, until they soften and start to caramelize. Add a pinch of salt and pepper. Once done, transfer the veggies to a plate and set aside. You’ll return them to the skillet later.

Step 3: Cook the Chicken
In the same skillet, add a little more olive oil if needed. Toss in your seasoned chicken strips and cook for 5–6 minutes, until browned and fully cooked. Stir occasionally to ensure the chicken cooks evenly. Add the Worcestershire sauce to the skillet, followed by the beef broth (or water). Stir well, scraping up any brown bits from the bottom of the skillet—this adds tons of flavor.

Step 4: Add the Veggies Back
Once the chicken is cooked through, return the sautéed peppers and onions to the skillet. Stir everything together, allowing the flavors to combine and the chicken to absorb some of the broth.

Step 5: Add the Cheese
Lay the slices of provolone cheese evenly over the chicken and veggies. Cover the skillet with a lid for a few minutes, letting the cheese melt and become beautifully gooey.

Step 6: Serve and Enjoy
Once the cheese is fully melted, take off the lid and serve up your chicken cheesesteak skillet. Finish with a small pat of butter for added richness, if desired. Pair with a side of crispy fries, a green salad, or enjoy it straight up—this dish stands on its own.