Crockpot Philly Cheese Sandwiches

1 large onions, sliced into strips
2 medium green peppers, sliced into thin strips 

1 med red pepper ,sliced into thin strips
1 envelope onion soup mix (Lipton)

2 lbs thinly-sliced rib-eye steak 
2 tbsp garlic, finely-minced
1 tsp. Worcestershire sauce 

1/2 tsp dried leaf oregano, crumbled
1/2 tsp dried leaf thyme, crumbled
2 (10 1/2 ounces each) cans beef broth
6 slices cheese (I used provolone) 

6 hard kaiser rolls, warmed

1.Place the sliced onions and peppers in the bottom of the crockpot. Lay the round steak slices on top of the vegetables.

2.Whisk together the combine onion soup mix, garlic, Worcestershire, oregano, thyme, and beef broth . Pour over steak slices. 

3.Cover. Cook on low 4 to 6 hours or high 3 to 4 hours. 

4.Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak,  peppers and onions on half of each roll. Top with cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted.