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Colette & Cassi's Country Kitchen!

Teriyaki Sandwiches

2# boneless chuck steak*
1/4 c. soy sauce
1 T. brown sugar
1 tsp. ground ginger
1 garlic clove, minced
4 tsp. cornstarch
2 T. water
8 French rolls, split
1/4 cup butter or margarine, melted
Pineapple rings
Choppped green onions

cut steak into thin slices. In a slow-cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until the meat is tender. Remove meat with a slotted spoon; set aside.

Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes.

Add meat and heat through. Brush rolls with butter; broil 4-5 inches from the heat for 2-3 minutes or until lightly toasted. Fill with the meat, pineapple and green onions.

Yield: 8 servings

*Note from original cook: The meat for these sandwiches comes out of the slow-cooker tender and flavorful. ... I sometimes substitute venison or elk in this recipe and it never tastes like game.