Teriyaki Sandwiches

• 2 pounds beef boneless chuck steak
• 1/4 cup soy sauce
• 1 tablespoon Domino(R) or C&H(R) Pure Cane Dark Brown Sugar
• 1 teaspoon ground ginger
• 1 garlic clove, minced
• 4 teaspoons cornstarch
• 2 tablespoons water
• 8 French rolls, split
• 1/4 cup butter, melted
• Pineapple rings
• Chopped green onions

1. Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.
2. 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.
3. 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.
4. Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.

beef, soy sauce, domino, ground ginger, garlic, cornstarch, water, rolls, butter, pineapple rings, green onions

Taken from www.epicurious.com/recipes/member/views/teriyaki-sandwiches-50032991 (may not work)