4 glasses solidified French fries
2 tablespooons olive oil
8 boneless, skinless chicken thighs (1/2 pounds), cut into strips
1 onion, cut
1 ringer pepper, cut
fit salt and dark pepper
4 hoagie moves, part
8 cuts provolone (4 ounces)
Cook the French fries as indicated by the bundle headings.
Then, warm the oil in a substantial skillet over medium-high hotness. Include the chicken, onion, and ringer pepper, season with ½ teaspoon salt and ¼ teaspoon dark pepper, and cook until the chicken has seared, 10 to 12 minutes.
Heat grill. Isolating uniformly, fill the moves with the chicken mixture and the provolone and place on a rimmed preparing sheet. Cook until the provolone has softened, 2 to 3 minute
Serve with the fries.