Chicken Cheesesteaks with Peppers

This is a pretty simple sandwich that you could make for supper. It only takes about 25 minutes to make and is great for those nights where you don't have much time. This recipe can from a Martha Stewart Food Magazine.

Ingredients:
1 lb. chicken cutlets
2 tbl veg. oil
salt and pepper
2 bell peppers - your choice of green, yellow, red
1 large red onion - thinly sliced
4 garlic cloves - minced or sliced
6 ounces provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light mayo

Directions:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with foil, toss chicken with 1 tbl oil; season with salt and pepper.
• Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes.
• Transfer to a cutting board and thinly slice. Let cool and set aside.
• On a baking sheet, toss together peppers, onions, garlic and remaining oil.
• Broil, tossing occasionally until crisp and tender and slightly charred, 8 to 10 minutes.
• Add chicken to broiled vegetables; toss and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling; 30 seconds to 1 minute.
• Scoop out most of the doughy center from both halves of the rolls; spread rolls with mayo; fill with chicken and vegetables
• Serve Immediately.

Variaton:
My husband and I decided as we were eathing this that next time we would put mushrooms in with vegetables, add a little manara sauce and cover with mozzarella cheese instead of provolone.