Philly-Style Chicken Cheese Steak

Preheat grill for medium heat and lightly oil the grate.

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 1/2-inch thickness.

Cook chicken breasts on 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). Shred chicken; season with seasoned salt.

Heat olive oil and butter in a skillet over medium heat. Add onion bell pepper and mushrooms; cook and stir until browned 5 to 7 minutes. Stir in chicken; cook until heated through.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler or preheat a toaster oven.

Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.

Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy 2 to 3 minutes.

Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil using a knife to push any filling back inside. Set aside for flavors to blend 1 to 2 minutes.