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.
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Philly Cheesesteak Stew
Recipe slightly adapted from and with thanks to The Cozy Apron
5tablespoonsall purpose flourI used brown rice flour for a gluten free version
4tablespoonsolive oildivided
2yellow onionshalved and thinly sliced, about 2 cups worth
3cupscrimini or white button mushroomsabout 12 ounces worth, sliced or quartered if small
1/2teaspoondried thyme
2clovesgarlicminced
4cupsbeef stockhot
1/4lbprovolone cheesethinly sliced
Sourdough bread bowlscenters hollowed out, for serving
* I bought a top round roastsliced it into very thin steaks and then sliced that into thin strips.
Instructions
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!
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
[email protected] Well Floured Kitchen says
This looks incredible! What a creative idea, this twist on onion soup, and the bread bowl is the perfect holder, yum 🙂
Big Dude says
It's grabbed my attention as well and since we're headed back north soon, soup will be in order.
Anonymous says
I wish you could print your recipes
Anonymous says
Click on link under the picture which states printable recipe
Anonymous says
I clicked on that link, and had no trouble printing it.
Anonymous says
How would her printing her recipes benefit you?
Jenny says
How fun is this recipe?! Great for Game Day!! xoxo
Joshua Hampton says
My mouth watered just looking at the pictures. Philly cheesesteak stew… wow!
Pam says
Oh my gosh this looks amazing!
Laurie Nguyen says
What a creative idea! We LOVE Philly cheesesteaks, so this looks right up my alley.
BTW, I love your website and visit it at least daily! Thanks for sharing all these great recipes.
Lisa @ The Meaning of Me says
I saw this on Cozy Apron and now here – now I definitely have to try it. It really looks fantastic.
Jenn S says
What a great idea! It looks absolutely mouthwatering!!!
Tameka says
I fixed this last week. It was delicious!