Categories: Slow Cooker

Ingredients

• 1 1/2 lbs beef flank steak
• 1 tsp dried Italian seasoning
• salt and pepper
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14.5 oz can tomatoes, cut up
• 2 tbsp red wine vinegar
• 1 medium yellow squash, halved lengthwise and cut into 1/4-inch slices
• 1 cup green pepper strips
• 6 oz jar marinated artichoke heats, drained and halved
• 9-inch round Focaccia
• 1/3 cup shredded Asiago

Directions

1. Trim fat from meat. Sprinkle both sides of meat with Italian seasoning, salt and pepper. Place mushrooms, onion and garlic in cooker. Add meat. Pour undrained tomatoes and vinegar over all.

2. Cover and cook on LOW 7-9 hrs. Add squash and sweet peppers to cooker. Cover and cook for 30 minutes more.

3. Remove meat from cooker. Stir in drained artichoke hearts. Thinly slice meat across grain. Arrange meat on the focaccia. Using a slotted spoon, place vegetable mixture over meat. Drizzle with the cooking liquid. Sprinkle with cheese. To serve, cut into wedges.

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