I’ve had my fair share of cheesesteaks growing up in the Philadelphia suburbs, but never as a stew. The flavors are exactly like a cheesesteak! I loved this as a stew and will serve it in bread bowls next time I make it. I eliminated the provolone melted on top, but my husband had it that way and he loved it. The perfect stew for a chilly, rainy day!
1 1/2 lbs thinly sliced beef (we call it chip steak here)
1/4 tsp onion powder
fresh ground pepper and salt
4 Tbsp flour
2 yellow onions, quartered and thinly sliced
10 oz baby bella mushrooms, sliced
1/2 tsp dried thyme
2 cloves garlic, minced
4 cups beef stock
sourdough bread bowls
In a large bowl, season the beef with the onion powder, pepper and salt and toss to coat. Add in 2 tablespoons of flour and toss to coat. Heat a large skillet over medium-high heat…this is in an important step in making cheesesteaks. Add 2-3 tablespoons of olive oil into the pan; once hot add about half of the seasoned meat and allow to sear for a minute or two. It will quickly cook. Transfer to a plate and then cook the remaining meat.
In the same skillet, add a little more oil if needed and saute the onions. While the onions are cooking, heat the beef stock in a large pot. Season the onions with salt and pepper. Allow the onions to become caramelized and then add mushrooms and continue to saute. Add in the dried thyme and garlic and allow to cook for 1 additional minute until the garlic become fragrant. Add in the remaining 2 tablespoons of flour into the combine. Slowly add the onion/mushroom mixture to the stock and stir to avoid flour lumps to form. Reduce the heat to medium-low and allow the stew to simmer gently for 10 minutes to thicken up. Turn off the heat and add in the cooked beef with any juices; stir to combine.
When you’re ready to serve, hollow out the bread bowls and ladle a scoop of the stew into the bowl. Top with a slice of provolone and then place on a foil-lined baking sheet. Broil for a few minutes until the cheese melts. Enjoy!
Source: The Cozy Apron