Philly Cheesesteak Stew in a Bread Bowl

A fun family meal for cold winter nights.

Philly Cheesesteak Stew in a Bread Bowl

Philly Cheesesteak Stew in a Bread Bowl


  • 1 ½ pounds thinly sliced beef sirloin
  • Salt and pepper
  • ¼ teaspoon onion powder
  • 4 tablespoons all-purpose flour, divided
  • Olive oil
  • 2 onions, thinly sliced
  • 10 ounces white mushroom, sliced
  • ½ teaspoon dried thyme
  • 2 cloves garlic, finely minced
  • 4 cups beef stock, hot
  • 4 sourdough bread bowls, centers scooped out
  • 4 slices provolone cheese


  1. Add the thinly sliced beef sirloin to a large bowl and season with salt and pepper to taste.
  2. Add the onion powder and 2 tablespoons of flour, and toss to coat.
  3. Heat a pot over medium heat. Drizzle in 3 tablespoons of oil.
  4. Once hot, add half of the sirloin and sear it on each side for two minutes.
  5. Remove to a plate and repeat with the remaining sirloin.
  6. Once all sirloin is seared and set aside, add more oil to the pot and add in sliced onions with more salt and pepper.
  7. Cook the onions until caramelized, around five minutes, stirring frequently.
  8. Add in the mushrooms and sauté with the onions for five to six minutes. Add in the dried thyme and garlic.
  9. Once the garlic becomes aromatic, sprinkle in the remaining flour over the mixture. Stir well to coat.
  10. Add the hot beef stock one cup at a time, stirring to keep a smooth consistency.
  11. Reduce the heat to low and allow stew to simmer for 10 minutes uncovered.
  12. Turn off the heat, add the sirloin back in and stir.
  13. Add more salt and pepper to taste.
  14. Ladle stew into bread bowls, top with a slice of provolone and place bowls on a foil-lined baking sheet.
  15. Broil on high for one to two minutes or until cheese is melted. Serve with leftover sourdough on the side for dipping.
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