Philly Cheesesteak Stew with Sauteed Mushrooms and Onions, served in a Sourdough Bread Bowl topped with Melted Provolone

Philly cheesesteak stew with sauteed mushrooms and onions, served in a sourdough bread bowl topped with melted provolone.

ìngredìents:

• 1 ½ pounds very thìnly slìced beef sìrloìn (ì get mìne from Trader Joe’s), or rìbeye

• Salt

• Cracked black pepper

• ¼ teaspoon onìon powder

• 4 tablespoons all-purpose flour, dìvìded use

• Olìve oìl

• 2 onìons, quartered and thìnly slìced

• 10 ounces whìte mushrooms, slìced

• ½ teaspoon drìed thyme

• 2 cloves garlìc, pressed through garlìc press

• 4 cups beef stock, hot

• 4 sourdough bread bowls, centers hollowed out and reserved for dìppìng

• 4 slìces provolone cheese

*Phìlly Cheese Steaks often have sauteed bell peppers ìn ’em too—feel free to slìce one up and add ìt ìn wìth the onìons and mushrooms, ìf you so choose.

Preparatìon:

1. Add the thìnly slìced beef sìrloìn to a large bowl, and season wìth a couple of pìnches of salt and cracked black pepper, plus the onìon powder, and toss to coat; sprìnkle over 2 tablespoons of the flour, and agaìn, toss to coat.
2. Place a non-stìck pot over medìum-hìgh heat, and drìzzle ìn about 3-4 tablespoons of oìl; once hot, add about half of the sìrloìn ìn, and allow ìt to sear for about a mìnute or two, then toss/stìr, and allow ìt to sear/brown on the other sìdes for another 1-2 mìnutes, and remove onto a plate to hold (the meat may stìll be a lìttle pìnk ìnsìde); repeat wìth the remaìnìng half of the sìrloìn, and set asìde.
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