I allowed my meat to cook in the slow-cooker on LOW for almost 8 hours before serving. Every crock pot and slow-cooker is a little different, so you will need to adjust accordingly to suit your needs and equipment!
I placed the beef in the crock pot, and added the beer, water, bouillon, garlic powder, thyme, and salt & pepper. Make sure the steak is at least 90% covered. If not, add more water. If you add more than 2 cups of water, I would recommend a second bouillon cube.
Place the slow-cooker on LOW and let sit all day. I checked mine at about 4 hours and stirred gently to submerge any pieces of meat that were not previously soaked.
After about 8 hours, I began to assemble the rest of the dish. First, I preheated the oven for my dinner rolls. If you are using pre-cooked bread you can skip this step.
Remove the meat from your slow-cooker, straining most of the juices as you place in another bowl. Keep the remaining juices in the pot on LOW.
Cook the rolls according to their package or slice your baguettes or other type of bread.
Meanwhile, slice the onion and peppers into thin strips. Heat olive oil on medium-high heat and saute the peppers & onions to your liking.
Once the peppers are done, you are ready to assemble your sandwiches!
I placed the meat and peppers first, then added the mozzarella cheese to the top of the bun and heated for one more minute in the oven so the cheese would melt.
Serve with strained juices from the crock pot on the side for dipping!