Begin by trimming and dicing your peppers and onions or cutting in long thin strips. Slice mushrooms and mince garlic. Cut raw chicken thinly into bite-sized pieces.

Add oil to a large skillet over medium heat. Add thinly sliced chicken pieces and saute until cooked through. Set on a plate to the side. To the same pan, add sliced veggies and garlic. Cook until they soften, about 5 minutes. Add italian seasoning and chicken broth and reduce by half.

Add chicken back to the pan and stir to combine.

If your skillet is big enough, separate the mixture into 4 serving sized portions (there should be extra juice, don't worry about separating that part). Turn heat off and top each portion with a slice of provolone cheese.

Place lid on top and allow the residual heat to melt the cheese. It will only take about 1 minute. Using large spatula, transfer each portion to a sliced roll and enjoy.