Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded KRAFT Swiss Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides. Remove from heat; cover to keep warm.
COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours.
SPRINKLE with cheese just before serving.