Cheesesteak-Style Sandwiches

Southern Living FEBRUARY 2008

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

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 Slow-cooker Pot Roast cooked and shredded

5 hoagie rolls split, 6-inch

10 slices provolone cheese

2 cups Slow-cooker Pot Roast gravy

Potato chips

banana peppers Garnish


Directions

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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