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Sauté onion and bell pepper in oil until tender. Shred beef; add to skillet and heat through. Cut bread into sandwich size portions; toast open-faced. Divide meat mixture on bottom half of Italian bread. Top with slices of provolone; return to oven just long enough to melt cheese. Top with remaining bread slices.
Make sure to cook the meat ahead of time in a slow cooker.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 275 (65%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 94.4mg||29 %|
|Sodium 333.7mg||12 %|
|Potassium 448.2mg||12 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.8g|
|Protein 30.3g||43 %|
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Calories per serving: 423
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