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 cooker.

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.