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Good recipe to start with. I change a few ingredients. I slice the chicken into very fine strips. I use TexasPete Original pepper sauce and I increase it (adding this and more vinegar can easily be done at the end of step #1.) I remove the bell peppers, but that is my preference. I skip the "[r]emove chicken from pan," step because it seems unnecessary.
2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese
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1st Keep
 micahcochran
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