Cheesesteak-Style Sandwiches

Entree

INGREDIENTS

1 medium-size sweet onion, sliced
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1/2 tsp canola oil
1/2 tsp Creole seasoning
1 Tbsp Worcestershire sauce
1 cooked and shredded Slow-cooker Pot Roast
5 (6-inch) hoagie rolls, split
10 provolone reduced fat cheese slices (about 6 oz)
2 cups Slow-cooker Pot Roast gravy

INSTRUCTIONS

Saute onion and peppers 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 roll and top with provolone cheese; replace tops of rolls. Place sandwiches on baking sheet.
Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH for 1 to 1 ½ minutes or until thoroughly heated.
Serve sandwich with gravy for dipping.

NOTES

Makes 5 sandwiches Nutritional Information 350 calories, 11 grams fat, 50 mg cholesterol, 770 mg sodium, 37 grams carbohydrate, 3 grams fiber, 24 grams protein

NUTRITION INFORMATION

SERVES: Makes 5 sandwiches Nutritional Information 350 calories, 11 grams fat, 50 mg cholesterol, 770 mg sodium, 37 grams carbohydrate, 3 grams fiber, 24 grams protein