Low Carb Chicken Philly Cheesesteak
A hearty, low-carb twist on the classic Philly cheesesteak, featuring tender chicken, sautéed peppers, and melted cheese, ready in just 30 minutes.
Ingredients
For the Chicken
- 10 oz boneless chicken breasts (about 2) Can substitute with turkey.
- 2 Tbsp Worcestershire sauce Marinate chicken for better flavor.
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 dash ground pepper
- 2 tsp olive oil, divided Used for cooking chicken and veggies.
For the Vegetables
- 1/2 cup diced onion (fresh or frozen)
- 1/2 cup diced bell pepper (fresh or frozen)
- 1/2 tsp minced garlic
For Serving
- 3 slices provolone cheese or queso melting cheese Can substitute with pepper jack for spiciness.
Instructions
Preparation
- Thinly slice the chicken breasts. If it’s challenging, freeze them slightly for easier slicing.
- Place the sliced chicken in a medium bowl, add Worcestershire sauce, onion powder, garlic powder, and ground pepper. Stir until chicken is well-coated.
Cooking
- Heat 1 teaspoon of olive oil in a large (9”) oven-proof skillet over medium heat.
- Add the chicken pieces and cook for about 5 minutes until browned, then flip and cook for another 2-3 minutes. Once done, remove from skillet.
- In the same skillet, add the remaining 1 teaspoon of olive oil and toss in the diced onions, bell peppers, and minced garlic. Sauté for 2-3 minutes until heated and tender.
- Turn off the heat and add the chicken back into the skillet, stirring to combine.
- Layer the sliced cheese over the mixture, cover, and let it sit for 2-3 minutes or until the cheese has melted.
Notes
Serve this dish in bowls for those on a low-carb diet. For others, it can be served with warm hoagie rolls. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.