Prep: 10 Minutes
Cook: 15 Minutes
Broil: 3 Minutes
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
5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.) $
Potato chips $
Preparation1. 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