Slice uncooked roast into thin 2-3 inch strips. Coat with 1/2 teaspoon seasoned salt and black pepper. Cook in hot skillet with olive oil until outside of meat is well browned. When browned add water to just cover meat. Add 1/2 teaspoon season salt and Creole seasoning. Add red and green peppers and onion. Cook with meat, stirring often until peppers and onions are softened. Place on warm French bread. Add condiments and cheese, as desired.
Serve as po-boy.
Cajun Country -- New Iberia, Louisiana