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5 from 1 vote

Philly Cheesesteak Stew

This hearty steak stew has all the flavors you crave in a traditional cheese steak, minus the bun of course, and served in a soup bowl. Topped with melted Parmesan it's the ultimate way to settle into a meal on a cold day.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 6
Calories: 489kcal

Ingredients

  • 1 1/2 lb top sirloin or ribeye cut in thin slices
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp flour divided
  • 2 onions quartered and cut into thin slices
  • 1/2- 1 cup sliced mushrooms
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 4 cups beef broth 2 if you want a really thick stew
  • 1-2 sweet bell pepper thinly sliced
  • 12 slices provolone cheese

Instructions

  • In a large bowl, toss the steak strips with the salt and pepper. Add 2 tablespoons of flour and toss again, making sure the slices are well coated.
  • Sear the steak, in two batches, over medium-high heat, so that both sides brown, only about 1-2 minutes per side. At this stage we still want the centers pink. Once browned, set aside.
  • Next, add the onions and mushrooms to the same skillet and brown for a few minutes until the onions are translucent. Now, add the garlic powder, salt, pepper, Worcestershire sauce and the last 2 tablespoons of flour. Stir to ensure the onions are coated with flour.
  • Add in the beef broth, 1/2 cup at a time, stirring between each addition so that it thickens, until it’s finally fully incorporated to avoid lumps. Allow to thicken and bring to a bubble, then reduce heat to medium low and simmer for 30 minutes.
  • Add in the peppers in the last 10 minutes of simmering. Add beef after the 30 minutes and let simmer, about 5 minutes, so that it’s heated through.
  • Serve the stew as is at this point, ladling it into bowls topped with some provolone cheese, or read on to find out how to serve it in bread bowls.

Serving Cheesesteak Stew In Bread Bowls

  • Cut a circle in the top of each bun and remove most of the insides. Set on either a foil covered pan, a pan with a non-stick baking mat, or a pan sprayed with non-stick cooking spray.
  • Add one slice of provolone to the inside of each bread bowl. Carefully spoon stew into each bread bowl over top of the cheese, and then top the stew in each bread bowl with two slices of provolone.
  • Place the pan under the broiler for 2-3 minutes until the cheese is bubbling and begins to turn a golden-brown.

Nutrition

Calories: 489kcal | Carbohydrates: 11g | Protein: 41g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 1536mg | Potassium: 638mg | Fiber: 2g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 20mg | Calcium: 451mg | Iron: 3mg