Season the chicken strips with salt and pepper, and cook for 8 to 10 minutes.
Add onion, bell peppers, mushrooms, and Italian seasoning to the skillet and cook for 6-8 minutes.
Add chicken and provolone cheese to the cooked vegetables and cover with a lid.
Toast the hoagie rolls and divide the cheesesteak mixture amongst rolls.
Serve with chips or fries, plus a pickle, and dig in!