In a mixing bowl, combine sliced chicken with Worcestershire sauce, olive oil, salt, and pepper. Let it sit for about 10 minutes.

Heat a skillet over medium-high heat and add a mix of olive oil and butter. Cook onions and bell peppers for 6–8 minutes until tender, then add garlic and seasoning.

Raise the heat slightly and add the marinated chicken to the skillet. Cook for 4–5 minutes until browned and cooked through.

Return the sautéed veggies to the skillet, top with cheese, cover, and let it melt for 30–60 seconds.

Spread garlic mayo on the hoagie rolls if desired. Fill rolls with chicken and veggies, serving warm.