Chicken Cheesesteak

Instructions

1. Prepare the chicken
   Season the thinly sliced chicken with 1/2 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until no longer pink and lightly browned. Remove chicken from the pan and set aside.
2. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onions, and mushrooms. Sauté for 7-8 minutes until vegetables are soft and beginning to caramelize. Add the minced garlic, oregano, and remaining 1/2 teaspoon salt. Cook for another minute until fragrant.
3. Combine chicken and vegetables
   Return the cooked chicken to the skillet with the vegetables. Stir to combine everything and heat through for about 2 minutes. Divide the mixture into four equal portions in the pan.
4. Add cheese and toast the rolls
   Place 2 slices of provolone (or 1/4 cup shredded cheese) on top of each portion of the chicken-vegetable mixture. Cover the skillet with a lid for 1-2 minutes until cheese is melted. While the cheese melts, lightly toast the hoagie rolls in a toaster oven or under the broiler for 1-2 minutes.
5. Assemble the sandwiches
   Spread mayonnaise on the inside of the rolls if desired. Using a spatula, carefully transfer each portion of the cheesy chicken-vegetable mixture onto the bottom half of each roll. Close the sandwiches with the top half of the rolls and serve immediately.