Directions

• In a Dutch oven, cook beef and sausage over medium heat until no
• longer pink; drain. Place a third of the onions and peppers in a
• 5-qt. slow cooker; top with half of the meat mixture. Repeat layers;
• top with remaining vegetables. Sprinkle with salt, pepper and pepper
• flakes.
• Cover and cook on low for 6 hours or until vegetables are tender.
• With a slotted spoon, serve about 1 cup of meat and vegetables on
• each roll. Top with cheese if desired. Use pan juices for dipping if
• desired. Yield: 8 servings.