1 pound flank steak, cut into 1-inch slices
1 cup butter, melted
1/4 teaspoon Italian seasoning
1 cup chopped onion
3 eggs, lightly beaten
1 teaspoon prepared mustard
2 teaspoons chicken bouillon granules
1 teaspoon beef bouillon granules
1/2 teaspoon salt
2 tablespoons orange juice
In a medium nonstick skillet, place melted butter and Italian seasoning over steak slices. Spread into a large skillet. Reduce heat. Sprinkle onion over convex steak.
Mix the eggs, mustard, chicken bouillon granules, beef bouillon and salt. Stir very quickly and pour over steak in skillet. Spoon remaining butter mixture over steak, stirring evenly to evenly coat and like in small crumbs. Cover and simmer in slow cooker for 2 hours, alerting to uncovered edges.
Preheat oven off . Coat all sides with cooking spray. Arrange plum stem bars over steak slices. Place sliced sandwiches on lunch plates and sprinkle with cream cheese, swiss cheese, mayonnaise or other cheese. Top sandwiches with sliced roast potatoes.
Bake sandwiches in preheated oven for 30 to 35 minutes, turning and basting foods with egg wash by touching, about 1 minute. Important note: Remove from pan before serving.)