Chicken Cheesesteaks with Peppers

I made these babies last night and hands down it's one of the best sandwiches I've ever tasted.  I found the recipe in the October 2008 Everyday Food magazine. 

(Excuse the bad picture.  I took a picture of the magazine page with my webcam.)

Chicken Cheesesteak Sandwich with Peppers

1 lb. chicken cutlets

2 tbsps vegetable oil

Salt and pepper

1 orange pepper, thinly sliced

1 red pepper, thinly sliced

1 large red onion, halved and thinly sliced

4 garlic cloves, thinly sliced (I just used jarred garlic)

6 oz. sliced provolone cheese

4 soft hoagie rolls

mayonnaise

Heat broiler, with rack set 4 inches from heat.  On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablesppon of oil then season with salt and pepper.  Broil, without turning, until chicken is opaque throughout (about 5 to 9 minutes).  Transfer to a cutting board (reserve baking sheet); let cool and thinly slice.  Set chicken aside.

On baking sheet, toss together peppers, onion, and garlic with remaining tablespoon of oil.  Broil, tossing occasionally, until crisp-tender and slightly charred (about 8 to 10 minutes).  Season with salt and pepper.  Add chicken to broiled vegetables, toss, and spread in a single layer.  Top with cheese then broil until cheese is bubbling (30 seconds to one minute).  Scoop out most of the doughy center from the rolls and discard.  Spread rolls with mayonnaise and fill with chicken and vegetables.