Cheesesteak-Style Sandwiches

Ingredients

• 5 servings pepperoncini peppers 
• 5 servings pepperoncini peppers 
• 0.5 teaspoon creole seasoning 
• 1 small bell pepper green sliced
• 1  pot roast cut shredded cooked
• 2 cups pot roast cut 
• 5 servings potato chips 
• 6 oz provolone cheese 
• 1 small bell pepper red sliced
• 30 inch portugese rolls split
• 1 medium size onion sweet sliced
• 0.5 teaspoon vegetable oil 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• baking sheet
• pot
• microwave
• measuring cup

Directions

1. Saut first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown.
2. Sprinkle with Creole seasoning and Worcestershire sauce.
3. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls.
4. Place sandwiches on a baking sheet.
5. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
6. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated.
7. Serve sandwiches with gravy for dipping and potato chips.
8. Garnish, if desired.