AMAZING!! I made this last night and it was a hit with the family. I only used green bell peppers and I added the creole seasoning to the meat, left out the worces. Sauce only because I added that to the meat while it was cooking. I used bolillo rolls and placed in the oven at 350 degrees until the cheese was completely melted. I did use sharp cheddar on half and swiss on the other, kids enjoyed the cheddar while the grownups liked the swiss. Will definetely make again and again and again!
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Broil: 3 Minutes
- 1 medium-size sweet onion, sliced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon Creole seasoning
- 1 tablespoon Worcestershire sauce
- 1 cooked and shredded Slow-cooker Pot Roast
- 5 (6-inch) hoagie rolls, split
- 10 provolone cheese slices (about 6 oz.)
- 2 cups Slow-cooker Pot Roast gravy
- Potato chips
- Garnish: banana peppers
- 1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
- 2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
- 3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
- 4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping and potato chips. Garnish, if desired.
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