Crock Pot Teriyaki Sandwiches

• Sandwiches
• 2 1/2 lbs boneless beef chuck steaks
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 garlic clove, minced
• 4 teaspoons cornstarch
• 2 tablespoons cold water
• 8 French rolls, split
• 4 tablespoons butter, melted
• Topping options
• shredded Chinese cabbage
• sliced pineapple ring
• chopped green onion
• plum sauce or sweet and sour sauce

1. Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the LOW setting for 7 to 9 hours or on the HIGH setting for 3 to 4 hours.
2. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more.
3. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted.
4. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.

sandwiches, boneless beef chuck steaks, soy sauce, brown sugar, ground ginger, garlic, cornstarch, cold water, rolls, butter, topping options, chinese cabbage, pineapple ring, green onion, plum sauce

Taken from www.food.com/recipe/crock-pot-teriyaki-sandwiches-130763 (may not work)