Beef and pepper sandwiches-sliced leftover potroast is combined with onions and peppers and water sauteed until the meat is hot and the veggies are crisp tender. Delicious quick dinner.

Beef and Pepper Sandwiches

This is a delicious sandwich with flavor is reminiscent of a cheese steak sandwich.   It’s hearty, delicious, and loaded with flavor.  It’s a 30 minute meal for a weeknight dinner that’s sure to please your family.  This was made from pot roast that was leftover from a slow cooker meal we had earlier in the week.

Beef and Pepper Sandwiches--Sautee peppers and onions with slices of leftover pot roast to make simple and delicious sandwiches for your weeknight dinner.

I had made my three ingredient slow cooker pot roast, and there were leftovers.   In my house, leftovers are a good thing.  Leftovers give me the opportunity to transform them into something different.  It’s actually one of my favorite things to do.  It’s like a game or my own personal version of chopped.

I removed the leftover roast from the fridge, and sliced up about a pound of the meat.  When it’s cold, slow cooker pot roast slices much better than when it’s hot.   When it’s hot, it tends to fall apart.  I also julienned a red bell pepper and a red onion.  (You can use whatever color pepper and onion you have on hand.  These were what were available to me, so I used them.)

All of these ingredients were tossed into my largest skillet, over medium high heat, along with 2 tablespoons of water.  (We call this process water sauteing.)  They were stirred and tossed in the skillet until the meat was hot and the vegetables were crisp tender.  If you want the veggies to be softer, then obviously, you should stir and saute longer.

Beef and Pepper SandwichesSpoon the mixture onto sandwich rolls and top with sliced provolone cheese.  Pop these under the broiler for about 1 minute or until the cheese is melted.

Beef and pepper sandwiches-sliced leftover potroast is combined with onions and peppers and water sauteed until the meat is hot and the veggies are crisp tender. Delicious quick dinner. PattyCakesPantry.comOne of my children, Bus Boy, has a thing about white cheese.  He won’t eat it, so we topped his sandwich with cheddar.

Beef and pepper sandwichesThese sandwiches were a big hit with our family and will probably be something we always make a day or two after we have my three ingredient slow cooker pot roast.

The instructions are very easy.  Let us know what you think.

Thanks for visiting Patty Cake’s Pantry.

Beef and Pepper Sandwiches
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4
These sandwiches, made from leftover pot roast, are a simple and delicious 30 minute meal that you can make on a weeknight.
  • 1 pound leftover pot roast
  • 1 red bell pepper, julienne
  • 1 red onion, julienne
  • 2 Tablespoons water
  • 6 slices of Provolone cheese cut in half
  • Hoagie or Submarine Sandwich Rolls.
  1. Slice pot roast and place in a large skillet, sprayed with non stick spray, over medium high heat with the onion and bell pepper.
  2. Add 2 tablespoons of water to the skillet and saute the meat and vegetables until the meat is hot and the vegetables crisp tender.
  3. While the meat is heating, you can lightly toast the sandwich rolls on a griddle (optional)
  4. When the meat and vegetables are hot, spoon them onto the roll.
  5. Cover the meat with 1½ slices of provolone cheese.
  6. Place sandwiches, open faced under the broiler for about 1 minute or until the cheese is melted.
  7. Watch them closely. They burn easily.

The following nutritional information is for how we served the recipe using store brand,  whole wheat, hoagie rolls.  If you choose a different type of roll, the nutrition facts may change.

Nutrition Facts
Amount Per Serving                                                                                                         Recipe Serves   4
Calories 426
% Daily Value
Total Fat 20.7g
Saturated Fat 10.6g
Trans Fat 0.0g
Cholesterol 144mg
Sodium 445mg
Total Carbohydrates 5.3g
Dietary Fiber 1.2g
Sugars 2.7g
Protein 48.8g
Vitamin A 26%
Vitamin C 67%
Calcium 34%
Iron 26%


Disclaimer:  Nutritional information is calculated using online tools such as those available at or  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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