Slice chicken into thin strips. Cut bell peppers into long strips, onion into half rings, and mushrooms into bite-sized pieces.
Preheat a skillet with oil. Add in onion, cook until golden. Set aside. In the same skillet, sauté bell peppers until golden, set aside and do the same with mushrooms.
In the same skillet, cook chicken until golden brown. Add veggies back into the mix. Season with salt and pepper.
Add slices of provolone on top, allow it to sit on very low heat until the cheese is fully melted.
Add the filling to hoagie buns, serve while the cheese is melted. Enjoy!
BUTTERY PECAN SNOWBALL COOKIES
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