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 |
1 cooked and shredded slow-cooker pot roast |
5 (6-inch) hoagie rolls, split |
10 provolone cheese slices (about 6 oz.) |
2 cups slow-cooker pot roast gravy |
potato chips |
garnish: banana peppers |