Chicken and Pepper Rolls

For a bit of acidity and spice, top your chicken and pepper rolls with pickled hot peppers.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken breasts, sliced in thin strips
  • ⅛ tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 2 tsp. kosher salt
  • 2 Tbsp. vegetable oil
  • 1 small yellow onion, peeled and thinly sliced
  • 1 pint white mushrooms, sliced
  • 1 medium red bell pepper, seeded and sliced lengthwise
  • 4 slices provolone cheese
  • 4 hoagie rolls (6”), split and lightly toasted


  • Season chicken with cayenne, black pepper, and salt. Heat a wok over medium heat and add the vegetable oil. Once the oil is hot, add the onion, mushrooms, and bell peppers. Cook for 3–4 minutes.
  • Push the vegetables to the side of your wok and add the chicken. Stir-fry the chicken for 4–5 minutes or until brown.
  • In a single layer, lay the cheese over the chicken. Cover and allow cheese to melt. Divide the chicken, cheese, and vegetables amongst the rolls. Serve immediately.