Oregano, roasted red pepper, and garlic bring flavor to the forefront in this recipe. Let it marinate and cook in the slow cooker for a few hours, and then place on a bun with provolone cheese for an incredibly delicious meal.
Nutrition per serving may change if servings are adjusted.
6 ounces beef flank steak
½ teaspoon dried oregano, crushed
Dash crushed red pepper
1 clove garlic, minced
½ cup low-sodium tomato juice
¼ cup bottled roasted red sweet pepper strips (optional)
2 4-inch long pieces French bread, split and toasted
¼ cup shredded provolone cheese (1 ounce)
Trim fat from meat. If necessary, cut meat to fit into a 1- ½-quart slow cooker. Place meat in cooker. Sprinkle with oregano, crushed red pepper, and garlic. Pour tomato juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours. If no heat setting is available, cook for 6 to 7 hours.
Remove meat from cooker, reserving cooking juices. Using two forks, shred the meat. If desired, stir roasted pepper strips into shredded meat. Place shredded meat on bottoms of French bread pieces. Drizzle enough of the cooking juices over meat to moisten. Sprinkle shredded meat with cheese. Cover with tops of French bread pieces.