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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 321 (55%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 38.6mg||12 %|
|Sodium 693mg||24 %|
|Potassium 907.4mg||24 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 43.1g|
|Protein 21g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 586
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