Philly Cheesesteak Stew in Bread bowl

Philly Cheesesteak Stew in Bread bowl

Warm up with a bowl of Philly Cheesesteak Stew.

Philly Cheesesteak Stew in Bread bowl
Philly Cheesesteak Stew in Bread bowl
  • 1 1/2 pounds very thinly sliced steak , I used NY steak
  • Sea salt
  • Fresh ground pepper
  • 1/4 tsp onion powder
  • 4 Tbs all-purpose flour , divided
  • Olive oil
  • 1 green pepper , diced
  • 2 onions , thinly sliced
  • 10 oz white mushrooms , sliced
  • 1/2 tsp thyme
  • 2 gloves garlic , minced
  • 4 cups beef stock
  • Sourdough bread bowls (4), centers hollowed out and reserved for dipping
  • 4 slices provolone cheese
  1. In a large bowl, add steak and season with salt, pepper and onion powder. Toss to coat. Sprinkle with 2 tablespoons of flour. Toss to coat.
  2. Heat 3-4 tablespoons of olive oil over medium-high heat. Add about half of the steak and sear for 2 minutes on each side. Place on a platter and repeat with remaining steak.
  3. Pour a couple more tablespoons of olive oil to the skillet. Sauté onions, salt and pepper for about 5 or 6 minutes. Add mushrooms and continue to sautee for 5 or 6 more minutes.
  4. Add thyme and garlic, sautee for another minute or two stirring well.
  5. Stir in 2 tablespoons of flour. Slowly add the beef broth, stirring frequently to avoid lumps from forming.
  6. Reduce heat to medium-low, simmer for 10 minutes uncovered.
  7. Turn off heat and add steak, combine well.
  8. Ladle stew into hollowed out sourdough bowls, top with slice of provolone. Place bowls onto a foil-lined sheet and place under oven broiler for a minute, until cheese is melted.
  9. Serve with some of the hollowed out bread pieces on the side, for dipping.



Enjoy, Jerry & Roni !!!


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