Steak Sandwiches with Ratatouille

Serve open-face steak sandwiches with a clever twist, just like those served in restaurants.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hours (high) + 30 minutes (high)

Steak Sandwiches with Ratatouille

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle both sides of meat with salt, black pepper, and Italian seasoning. Set aside.
  2. In cooker combine mushrooms, onion, and garlic. Add meat. In a bowl combine tomatoes and vinegar. Pour over mixture in cooker.
  3. Cover and 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 and sweet pepper. Cover and cook on high-heat setting about 30 minutes more or until vegetables are crisp-tender.
  4. Transfer meat to a cutting board; cool slightly. Thinly slice meat across the grain. Arrange meat on bottom of flatbread.
  5. Stir artichoke hearts into vegetable mixture in cooker. Using a slotted spoon, spoon vegetable mixture over meat. Drizzle with enough of the cooking juices to moisten; sprinkle with Asiago cheese. Cover with flatbread top. Cut into wedges.
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Nutrition Facts (Steak Sandwiches with Ratatouille)

  • Per serving:
  • 440 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 58 mg chol. ,
  • 369 mg sodium ,
  • 46 g carb. ,
  • 4 g fiber ,
  • 34 g pro.
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