Slow-Cooker Flank Steak Au Jus Sandwiches


Juicy flank steak, beefy sauce and caramelized onions come together easily to create this delectable hoagie sandwich. The flank steak is tender, moist and flavor-packed, making it a great base recipe not only for these sandwiches but also for any recipe that calls for shredded beef, such as Italian sandwiches or chili.

Prep Time:
20 mins
Additional Time:
7 hrs
Total Time:
7 hrs 20 mins
8 sandwiches


  • 1 ½ tablespoons olive oil

  • 2 tablespoons dark brown sugar

  • ¾ teaspoon kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon black pepper

  • 3 garlic cloves, grated (about 1 tablespoon)

  • 2 pounds flank steak, trimmed

  • 1 large onion (about 13 3/8 ounces), cut into thin slices

  • 1 (12 ounce) bottle beer (such as Yuengling Lager)

  • 2 tablespoons lower-sodium soy sauce

  • 1 bay leaf

  • 1 teaspoon fresh thyme leaves

  • 2 teaspoons cornstarch

  • 1 teaspoon water

  • 8 small whole-wheat hoagie rolls, split and toasted


  1. Stir together the olive oil, brown sugar, salt, cumin, paprika, pepper, and garlic, forming a paste; rub the paste into both sides of the steak, using all of the mixture. Place the onion slices in a 5- to 6-quart slow cooker; top with the steak. Pour the beer and soy sauce over the steak. Add the bay leaf and thyme. Cover and cook on LOW until the steak is tender, 7 to 8 hours.

  2. Transfer the steak and onions to a platter, reserving the cooking liquid in the slow cooker; cover the steak and onions with aluminum foil to keep warm.

  3. Pour the reserved cooking liquid through a wire-mesh strainer into a medium saucepan, discarding the solids. Bring to a boil over high, and boil until the sauce is reduced to about 1 1/2 cups, about 12 minutes. Stir together the cornstarch and water in a small bowl; drizzle into the sauce, and whisk until blended. Reduce the heat to medium-high, and simmer, stirring often, until thickened, about 1 minute. Shred the steak with 2 forks. Divide the steak and onions among the toasted rolls. Pour the sauce into dipping bowls, and serve with the sandwiches.


Multicooker Directions: In Step 1, rub the paste evenly into both sides of the steak. Place the onion slices in the inner pot of a 6-quart multicooker; top with the steak. Pour the beer and soy sauce over the steak. Add the bay leaf and thyme. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the steak is tender, about 8 hours. Complete Steps 2 and 3.

Nutrition Facts (per serving)

402 Calories
12g Fat
41g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 402
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 9g
Added Sugars 3g 6%
Protein 31g 62%
Total Fat 12g 15%
Saturated Fat 3g 15%
Sodium 729mg 32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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