Chicken Cheesesteaks with Peppers

This recipe comes from the October 2008 issue of Everyday Food, and it was delicious. Parker our 2 year old even liked it!

1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise

Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.