To get perfectly thin slices, place your chicken breast in the freezer for about 30 minutes. Once slightly firm, slice it as thinly as possible and chop it into smaller pieces, about 1/4 to 1/2 inch. Toss the chicken with garlic powder and kosher salt to season it evenly.

Preheat your oven to 400°F. Spread butter on the insides of your hoagie rolls and sprinkle a light dusting of garlic powder. Lay them open-faced on a baking sheet and bake for about 5 minutes, just until they’re warm and golden.

Heat two tablespoons of butter in a non-stick skillet over medium-high heat. Add your sliced onions and jalapeños, sautéing for 7–8 minutes until the onions soften and become slightly translucent. Transfer the veggies to a bowl, cover, and set aside.

Using the same skillet, turn up the heat to high and toss in your prepared chicken pieces. Cook for around 5 minutes, stirring occasionally, until browned and cooked through. If there’s liquid left in the pan, drain it before moving to the next step.

Reduce the heat to medium and stir in a tablespoon of butter. Once melted, pour in Frank’s RedHot sauce and stir. Cover the chicken thoroughly with the sauce. Place Provolone slices over the chicken and cook until they’ve melted into a gooey blanket of cheesy goodness.

Carefully transfer the chicken and melted cheese mixture into your toasted hoagie rolls. Top with the caramelized onion and jalapeño mixture, then drizzle with ranch or blue cheese dressing. If you like extra spice, add more Buffalo sauce for the final garnish. Serve immediately and enjoy!