Ingredients

• 2 skinless , boneless chicken breast halves
• 1 teaspoon seasoned salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 0.5 large onion , sliced
• 0.5 medium green bell pepper , sliced
• 2 large fresh mushrooms , sliced
• 2 , 10-inch
• 4 slices provolone cheese
• 4 slices tomato , or to taste
• 4 leaves lettuce , shredded, or to taste
• 2 teaspoons mayonnaise , or to taste

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
3. 3 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.
4. 4 Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
6. 6 Place hoagie roll bottoms on the prepared pan. Set roll tops aside.
7. 7 Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.
8. 8 Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.
9. 9 Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.

Nutrition per serving