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" I have to admit, I was deeply skeptical about cooking thin-sliced steak in the slow cooker, but it worked much better than I anticipated. This recipe is from Stephanie O&amp;#039;Dea&amp;#039;s Make It Fast, Cook It Slow cookbook, and it&amp;#039;s good for those times you need to be able to walk in the door and have dinner on the table in 5 minutes.  I bought a pound of tri-tip beef, which came in 4 steaks. I sliced them thinly against the grain, then put them in the bottom of the slow cooker. I added 3 sliced bell peppers and 1/2 sliced onion, then tossed everything with 1/4 cup red wine (recipe calls for white, but I had red open) and 1 tablespoon Worcestershire. Covered and cooked on high for 4 hours (you can cook on low for 8 hours) and served on toasted buns with sliced Provelone. (The Provelone melts from the heat of the sandwich.) I was amazed at how well this worked. The beef, which is sliced against the grain for tenderness, wasn&amp;#039;t mushy, but it could have used a bit more seasoning. I&amp;#039;d add some dried oregano, salt and pepper to the meat before adding it to the cooker next time. My husband liked it OK, but he&amp;#039;s partial to griddled beef for Philly cheesesteaks. More supper sandwiches: 12 To-Die-For Dinner Sandwiches "^^<http://www.w3.org/2001/XMLSchema#string>
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