1. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, dried oregano and red pepper flakes together.
2. Follow either the Instant Pot or Slow Cooker cooking methods below. Return to here, when complete.
3. While the steak cooks or even after it is finished cooking, sauté the mushrooms and onions in 1 tablespoon of cooking oil and a pinch of each salt and pepper, in a skillet on high heat. Sauté until the mushrooms are browned and all the liquid has evaporated.
4. Cut the ciabatta rolls in half. Drizzle some good quality olive oil over the inside of the rolls and sprinkle with a small pinch of sea salt. Using a grill pan, grill or toasted, brown each half until charred and crunchy.
5. To assemble the sandwiches, place the saucy shredded steak onto 1 half of ciabatta, followed by the mushrooms and onions and cheese.

*If you want your cheese to melt more. Broil them in your oven for 1-2 minutes – be careful to watch them so they don’t burn.

Instant Pot

1. Heat your Instant Pot up using the sauté setting on high. Add in 1 tablespoon cooking oil. When it is very hot, place the steak in the pot on one side. Let it brown for 3-4 minutes. Flip it over when the bottom side is nicely toasted brown. Cook on the other side for 3-4 minutes or until it is browned.
2. Turn your setting to Pressure Cook for 45 minutes. Add in the tomato puree, garlic cloves and chicken bone broth. Put the lid on and let the Instant Pot do it’s job.
3. When it’s complete, release the pressure. Remove the steak with tongs to a cutting board. Using tongs or two forks, shredded the steak. It should be string like. Once all the steak is shredded, add it back into the cooking liquid in the Instant Pot. Stir to coat the steak with the sauce.

Slow Cooker

1. To sear the meat, heat up a skillet that will fit the steak in it, over high heat. Add in 1 tablespoon of the cooking oil. When the pan is hot, add the steak to the skillet. Let it brown for 3-4 minutes. Flip it over when the bottom side is nicely toasted brown. Cook on the other side for 3-4 minutes or until it is browned.
2. Remove from the skillet and place in a slow cooker bowl. Set the slow cooker to 4 hours on high heat. Add in the tomato puree, garlic cloves and chicken bone broth. Put the lid on it and let the Slow Cooker do it’s job.
3. When the time is over, remove the steak with tongs to a cutting board. Using tongs or two forks, shredded the steak. It should be string like. Once all the steak is shredded, add it back into the cooking liquid in the Slow Cooker. Stir to coat the steak with the sauce.