Jennifer Davick; Mindi Shapiro Levine
Prep Time
10 Mins
Cook Time
15 Mins
Broil Time
3 Mins
Makes 5 servings

How to Make It

Step 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.

Step 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.

Step 3

Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.

Step 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.

Ratings & Reviews

LisaG70's Review

November 28, 2012

yadikeith's Review

February 12, 2009
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!