Loading...

Prepare the vegetables: Thinly slice the yellow onion and green bell pepper.

Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Remove vegetables from the skillet and set aside.

Cook the chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the thinly sliced chicken breast. Season with garlic powder, onion powder, salt, and black pepper. Cook, breaking up the chicken with a spatula, until it is fully cooked through and lightly browned, about 6-8 minutes.

Combine and prepare for assembly: Return the cooked vegetables to the skillet with the chicken. Stir to combine thoroughly. Divide the chicken and vegetable mixture into 4 equal portions in the skillet.

Melt the cheese: Place 2 slices of provolone cheese over each portion of the chicken mixture. Cover the skillet with a lid or foil for 1-2 minutes, or until the cheese is melted and gooey. Alternatively, you can transfer the mixture to a baking sheet, top with cheese, and broil for 1-2 minutes until melted.

Toast the rolls (optional): While the cheese is melting, lightly butter the inside of the hoagie rolls and toast them on a separate pan or under the broiler until golden brown, about 1-2 minutes.

Assemble and serve: Carefully scoop each cheesy chicken and vegetable portion into a toasted hoagie roll. Serve immediately.


Prepare the vegetables: Thinly slice the yellow onion and green bell pepper.

Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Remove vegetables from the skillet and set aside.

Cook the chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the thinly sliced chicken breast. Season with garlic powder, onion powder, salt, and black pepper. Cook, breaking up the chicken with a spatula, until it is fully cooked through and lightly browned, about 6-8 minutes.

Combine and prepare for assembly: Return the cooked vegetables to the skillet with the chicken. Stir to combine thoroughly. Divide the chicken and vegetable mixture into 4 equal portions in the skillet.

Melt the cheese: Place 2 slices of provolone cheese over each portion of the chicken mixture. Cover the skillet with a lid or foil for 1-2 minutes, or until the cheese is melted and gooey. Alternatively, you can transfer the mixture to a baking sheet, top with cheese, and broil for 1-2 minutes until melted.

Toast the rolls (optional): While the cheese is melting, lightly butter the inside of the hoagie rolls and toast them on a separate pan or under the broiler until golden brown, about 1-2 minutes.

Assemble and serve: Carefully scoop each cheesy chicken and vegetable portion into a toasted hoagie roll. Serve immediately.
