Philly Cheesesteak Stew

Philly Cheesesteak Stew
Philly Cheesesteak Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye

  • Salt

  • Cracked black pepper

  • 1/4

    teaspoon onion powder

  • 4

    tablespoons all-purpose flour, divided use

  • Olive oil

  • 2

    onions, quartered and thinly sliced

  • 10

    ounces white mushrooms, sliced

  • 1/2

    teaspoon dried thyme

  • 2

    cloves garlic, pressed through garlic press

  • 4

    cups beef stock, hot

  • 4

    sourdough bread bowls, centers hollowed out and reserved for dipping

  • 4

    slices provolone cheese

  • Philly Cheese Steaks often have sauteed bell peppers in ’em too—feel free to slice one up and add it in with the onions and mushrooms, if you so choose.

Directions

-Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat. -Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside. -Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently. -Add in the dried thyme and the garlic, and stir to incorporate. -Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming. -Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper. -To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey. -Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

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