This stew starts with tender strips of beef in a savory broth with caramelized onions and mushrooms, then it is scooped into a bread bowl and topped with a gooey layer of melted cheese.
Philly Cheesesteak Stew is a cross between your favorite Philly cheesesteak sandwich and french onion soup. The flavor combination is perfect together. I can’t even tell you how thrilled I am with this recipe. My entire family loved this meal.
It isn’t often that a recipe grabs my attention and won’t let go until I’ve tried it. This is one of those MUST TRY recipes. I have hundreds of delicious sounding recipes saved to try in that elusive “someday.” There just isn’t enough time in the day!
However, when I saw this recipe for Philly Cheesesteak Stew, my husband was already at the store and I immediately texted him, “How does Philly Cheesesteak Stew sound? Want to add some beef sirloin to the list?”
It was almost laughable how fast it happened and I had this simmering on the stove that same night.
Philly Cheesesteak Stew
- 2 lbs very thinly sliced beef sirloin *
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 5 tablespoons all purpose flour I used brown rice flour for a gluten free version
- 4 tablespoons olive oil divided
- 2 yellow onions halved and thinly sliced, about 2 cups worth
- 3 cups crimini or white button mushrooms about 12 ounces worth, sliced or quartered if small
- 1/2 teaspoon dried thyme
- 2 cloves garlic minced
- 4 cups beef stock hot
- 1/4 lb provolone cheese thinly sliced
- Sourdough bread bowls centers hollowed out, for serving
- * I bought a top round roast sliced it into very thin steaks and then sliced that into thin strips.
- Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute. Sprinkle 3 tablespoons of flour over the meat and toss well to coat all the pieces. Warm 3 tablespoons of oil in a large pot over medium high heat. (I used an enamel dutch oven, if you have a non-stick version like that, it will help the meat not stick to the pan, but it isn't required.) Add half the meat to the hot oil and spread it across the pan. Let it sear for a minute or two and then toss with tongs or flip to cook on the other sides. Remove to a plate (the meat should still be a little pink inside), repeat the steps with the remaining meat.
- Add a tablespoon of oil to the pot, if needed, and add the onions along with a sprinkling more salt and pepper. Toss to coat the onions with oil and then allow them to cook, stirring occasionally, for about 6 minutes, until they have softened and turned golden brown. Add the mushrooms, the dried thyme and the garlic and continue sautéing for another 5-6 minutes, stirring occasionally.
- Sprinkle the remaining 2 tablespoons of flour over the onion mixture and stir well to coat everything. Slowly add the HOT beef stock, stirring constantly, to avoid little lumps of flour from forming. Reduce the heat to medium low and simmer for about ten minutes to thicken the broth.
- Remove from the heat and add the cooked sirloin, along with any juices from the plate. Stir to combine, taste and adjust seasonings as needed. Just before serving, preheat the oven to broil. Ladle the soup into prepared bread bowls, top with thinly sliced provolone and place the bowls on a large foil lined baking sheet. Broil for about 90 seconds, just until the cheese has melted and lightly browned. (it may take a few moments, longer, but not much more. Mine was perfect at 90 seconds.) Enjoy!