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