Chicken Cheesesteaks with Peppers

From Everyday Food October 2008
Serves 2

1/2 lb. chicken cutlets, or leftover rotisserie chicken sliced
2 T. vegetable oil
coarse salt & ground pepper
1/2 red and 1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
3 slices provolone cheese, cut into strips
2 soft hoagie rolls, split lengthwise
mayonnaise or miracle whip

1. If not using rotisserie chicken, heat broiler with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5-7 minutes. Transfer to a cutting board (save baking sheet); let cool and thinly slice. Set chicken aside.

2. On a baking sheet, toss together peppers, onion, garlic and remaining oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

3. Top chicken and vegetables with cheese; broil until cheese is bubbling, only about 30 seconds to 1 minutes. Scoop out most of the middle of the rolls; discard. Spread rolls with mayonnaise (or miracle whip if you are a person who likes things to taste better!) Fill with chicken and vegetables. Serve immediately.