Ratatouille Steak Sandwiches

(from Better Homes and Gardens Crockery cookbook)

1.5 lb beef flank steak
1 t dried Italian seasoning, crushed
salt and pepper to taste
1.5 cups sliced fresh mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
14.5 oz can tomatoes, cut up
2 T 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
6 oz jar marinated artichoke hearts, drained and halved
Focaccia (about 9-in round)
1/3 finely shredded Asiago or Parmesan cheese

  1. Trim fat from meat, Sprinkle both sides of meat with Italian seasoning, salt, and pepper.  If necessary cut meat to fit into 3.5-4 quart crock pot.
  2. Place mushrooms, onion, and garlic into cooker. Add meat. Pour undrained tomatoes and vinegar all over.
  3. Cover and cook on low for 7-9 hours or high 3.5-4.5 hours.
  4. Turn to high heat setting and add squash (or zucchini) and sweet peppers to cooker.  Cover and cook for 30 minutes.
  5. Remove meat from cooker. Stir in drained artichoke hearts.
  6. Thinly slice meat across grain.  Arrange meat on focaccia.
  7. Using slotted spoon, place vegetable mixture over meat. Drizzle with a little of the cooking liquid.
  8. Sprinkle with cheese.
  9. To serve, cut into wedges.
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  1. 1
    shantel davis says:

    I made these lastnight with a few minor adjustments, it was amazing! Thanks for this

  2. 2

    Oh, please share the adjustments!

  3. 3

    I am on the lookout for easy, tasty crock pot meals. This is a keeper!

  4. 4

    This sounds so good! You have great recipes! Thank you for sharing!

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