Mini Swiss Steak Sandwiches

2 Tbsp. flour 1/4 tsp. salt 1/4 tsp. black pepper 1 3/4 lbs. boneless beef chuck steak, about 1 inch thick 2 Tbsp. vegetable oil 1 medium onion, sliced 1 green bell pepper, cored, seeded, and sliced into strips 1 clove garlic, sliced 1 C. stewed tomatoes 3/4 C. condensed beef consommé, undiluted (I used a can of Campbell's Soup) 2 tsp. Worcestershire sauce 1 bay leaf 2 Tbsp. cornstarch 2 pkgs (12 oz. each) sweet Hawaiian-style dinner rolls Coat crock-pot with nonstick cooking spray. Combine flour, salt, and pepper in large Ziploc bag. Add steak and shake well to coat. Heat oil in large skillet over high heat until hot. Add steak and brown well on both sides. Transfer to crock-pot. Add onion and bell pepper to skillet. Cook and stir over medium-high heat 3 to 4 minutes or until softened but not limp. Add garlic. Cook and stir 30 minutes longer, pour mixture over steak. Add tomatoes, consommé, Worchestershire sauce, and bay leaf. Cover, cook on high 3 1/2 hours or until steak is tender. Transfer steak to cutting board. Remove and discard bay leaf. Blend cornstarch with 2 Tbsp. cooking liquid in small bowl until smooth. Stir into cooking liquid in crock-pot and continue cooking 10 minutes or until thickened. Thinly slice steak against the grain to shred. Return steak to crock-pot. Add salt and pepper as desired. Mix well to combine. To serve, split rolls in half and spoon on steak mixture. Makes 16-18 sandwiches.