Nothing makes beef flank steak tender and easy to shred like some time in a slow cooker! Try it in these tasty Italian-style open-face sandwiches for four.
What You Need
Original recipe yields 4 servings
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced fresh mushrooms
1 tomato, chopped
1/4 cup sliced black olives
1/2 cup KRAFT Sweet Brown Sugar Barbecue Sauce
2 cloves garlic, minced
2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
2 ciabatta sandwich roll s, split
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Let's Make It
Place steak in slow cooker; top with vegetables. Mix barbecue sauce, garlic and seasonings; pour over vegetables. Cover with lid.
Cook 8 to 10 hours on LOW (or for 4 to 5 hours on HIGH). Remove steak from slow cooker; shred with fork. (Or, cut steak across the grain into thin strips.) Return meat to slow cooker; stir gently to evenly coat with sauce.
Serve meat mixture spooned over roll halves.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Sprinkle with chopped fresh basil before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.