Philly-Style Chicken Cheesesteak

Step 1
Preheat grill for medium heat and lightly oil the grate.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6
Place hoagie roll bottoms on the prepared pan. Set roll tops aside.

Step 7
Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.

Step 8
Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.

Step 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.