Start by slicing your chicken breasts into thin, bite-sized strips. In a medium bowl, toss the chicken with half of the fajita seasoning and one tablespoon of olive oil. Ensure every piece is evenly coated for maximum flavor.
Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender and have slight charred edges. Remove them from the skillet and set aside on a plate.
In the same skillet, add the seasoned chicken strips. Cook for 5 to 6 minutes until the chicken is golden brown and cooked through. Stir the cooked vegetables back into the skillet with the chicken, sprinkle with the remaining fajita seasoning, and squeeze the fresh lime juice over the mixture. Toss to combine.
Slice your hoagie rolls open lengthwise, being careful not to cut all the way through. Place them on a baking sheet and toast under a broiler for 1 to 2 minutes until the edges are golden brown. This helps prevent the bread from getting soggy.
Divide the chicken and vegetable mixture evenly among the four toasted rolls. Top each sandwich with a generous portion of shredded cheese. Return the hoagies to the broiler for about 1 minute, or until the cheese is melted and bubbly. Garnish with fresh cilantro if desired and serve immediately.
Find it online: https://www.diannemeals.com/dinner/chicken-fajita-hoagies/