Shelly's Recipe

CHEESESTEAK-STYLE SANDWICHES

Category: Sandwiches

1 medium-size sweet onion, sliced
1 small red bell pepper, sliced (Instead of bell peppers, I used Cubanelles and Poblanos)
1 small green bell pepper, sliced
1/2 tsp vegetable oil
1/2 tsp Creole seasoning
1 tbsp Worcestershire sauce
1 cooked and shredded crock pot pot roast
5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz)
2 cups crock pot pot roast gravy

Saute 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.

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

Microwave 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.