To make it easier to slice your chicken, put it on a parchment lined tray and place in the freezer for 1 hour. Slice the chicken in very thin slices. Season the chicken with ¼ teaspoon salt and ⅛-¼ teaspoon of pepper.
Slice the onion and the mini peppers into about ¼" slice. I keep the mini peppers in rounds, but you can cut strips of bell pepper if you prefer.
Heat the olive oil in a skillet over medium high heat. Add onions and sliced mini peppers. Season with ¼ teaspoon of salt and ¼ teaspoon pepper. Sauté for about 1-2 minutes or until you see a little browning.
Add in the seasoned chicken slices and spread them over the bottom of the pan so they can get a little browning. I simply move the onions/peppers to the edge of the pan. Sauté over medium high heat for about 2 minutes and toss everything together.
Preheat the oven on 450°F/230°C or your air fryer on 400°F/200°F for 5-10 minutes.
Add the 2 tablespoon of banana pepper rings and 2 tablespoon of the juice from the jar. Sauté another 2-3 minutes or until the chicken is cooked through.
Split the roll in half about ¾ of the way and open it. Put the mayo on both sides. Place half of the cheesesteak mixture on the sub roll and cover with 2 pieces of provolone cheese. Repeat for second sub roll.
Place the assembled subs (on a tray if using the oven) in the oven or air fryer and cook for about 4-8 minutes or until the cheese is melted and beings to brown.
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