This is a savory wonderful meal. I love it all loaded up but the virgin style sandwich at bottom is wonderful also, with or without Au Jus, is makes my mouth water.
1 Flank steak
1 okg Liptons Onion soup mix
1 cup water
* Bake flank steak at 250 covered for 3 1/2 hours. Remove from oven and let cool slightly, shred with fork and let rest, it should virtually shred on its own.
In sauce pan combine the following:
1 pkg brown gravy mix
1 C water
1 C diced tomatoes slightly pureed (8 oz)
1 Tbl dried onion
1 tea sugar
1 garlic glove
dash of lemon pepper
dash of seasoning salt
1 beef bullion cube
* Bring to a slight boil then add shredded beef and let simmer on low for 15 minutes.
1 sweet onion - thinly sliced
1 red bell pepper - thinly sliced
2 tbl olive oil
* Saute in frying pan
Monterrey Jack cheese - shredded
Au Jus prepared as directed
Serve on soft hoggie roll, lightly buttered and toasted. Garnish with peppers, onions and cheese if desired and Au Jus on the side.
*** VARIATION - This can also be done in the Crockpot. Bake steak (can even be done the night before), shred and place all ingredients including raw peppers and onions in Crockpot, let stew for a minimum 2-3 hours.