Ratatouille Steak Sandwiches
1 1/2 pounds beef flank steak
1 teaspoon dried Italian seasoning, crushed
salt and black pepper
1 1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
1 14 1/2 ounce can tomatoes, cut up
2 tablespoons red wine vinegar
1 medium yellow summer squash or zucchini, halved lengthwise
and cut into 1/4 inch thick slices
1 cup green, red and/or yellow sweet pepper strips
1 6 ounce jar marinated artichoke hearts, drained and halved
purchased foccacia, about a 9 inch round
1/3 cup finely shredded Asiago or Parmesan cheese
Trim fat from meat. Sprinkle both sides of meat with Italian seasoning, salt and
black pepper. If necessary, cut meat to fit into a 3 1/2 or 4 quart crockery
Place mushrooms, onion and garlic in cooker. Add meat. Pour
undrained tomatoes and vinegar over all. Cover; cook on low heat setting for 7
to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. If using low heat
setting, turn to high heat setting.
Add squash or zucchini and sweet peppers to cooker. Cover;
cook on high heat setting for 30 minutes more.
Remove meat from cooker. Stir in drained artichoke hearts.
Thinly slice meat across grain. Arrange meat on the foccacia.
Using a slotted spoon, place vegetable mixture over meat.
Drizzle with a little of the cooking liquid. Sprinkle with cheese.
To serve, cut into wedges.