Ingredients

1/4 c. Kraft zesty Italian dressing
1 boneless chuck blade or shoulder steak (1lb.) cut into 4 pieces
1/4 c. flour
1/4 c. tomato paste
1 can (14 1/2) diced tomatoes, undrained
1/2 c. beef broth
1 green pepper chopped
1/2 c. shredded swiss cheese

Instructions

Heat dressing in a large nonstick skillet on med-high heat. Meanwhile, coat the steaks with flour ( I put mine in a ziploc bag and shake) gently shake off excess flour. Add to skillet; cook 2-3 minutes on each side or until steaks are browned on both sides. Remove from heat.
Combine tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers, cover with lid. Cook on high 3-4 hours or on low for 8-10 hours. Sprinkle with cheese just before serving.

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