Ingredients
Units
Scale
- 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp Italian seasoning
- 2 tbsp olive oil, divided
- 8 slices provolone cheese
- 4 hoagie rolls
- Butter
- Garlic salt
Instructions
- Prepare the ingredients: thinly slice the chicken, bell peppers, and onion.
- Add 1 tbsp oil to a skillet and cook the chicken until browned. Remove the chicken from the skillet and set aside in a bowl covered with foil.
- Add the remaining oil to the same skillet and sauté the bell peppers and onions until soft and slightly caramelized.
- Return chicken to the skillet and mix with the veggies.
- Add slices of provolone cheese and let it melt.
- While the cheese is melting, toast the hoagie rolls: lay them open face on a baking sheet. Spread with butter and sprinkle with garlic salt to taste. Broil on high for 20 seconds or so until the bread is golden brown (or to your preference).
- Assemble the sandwiches by filling the rolls with the mixture.
- Serve hot and enjoy!
Notes
- You can sub the chicken breast for chicken thighs, rotisserie chicken, or pre-chopped chicken.
- When you are ready to assemble to sandwiches, place the rolls side by side in a baking pan or serving dish first, which makes them easier to fill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 646
- Sugar: 7.6 g
- Sodium: 1421.5 mg
- Fat: 31.3 g
- Saturated Fat: 13.8 g
- Carbohydrates: 31.5 g
- Protein: 58.1 g
- Cholesterol: 170.4 mg