Easy Philly Cheesesteak Stew
Philly Cheesesteak Stew has got all the goodies that we like getting piled high on the stick-to-your-ribs sandwich version of this recipe, only with this, we serve it up in a soft and chewy sourdough bread bowl, and dig into it with our spoons.
• 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ 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
-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 …To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button