Philly Cheesesteak Stew (Printable Version)
A hearty stew with tender beef, mushrooms, bell peppers, and melted provolone for cozy gatherings.
# Everything You’ll Need:
→ Beef
01 -
1 1/2 lb top sirloin, thinly sliced
02 -
2 tbsp all-purpose flour
→ Vegetables
03 -
2 onions, quartered and sliced
04 -
1/2 to 1 cup sliced mushrooms
05 -
1 to 2 sweet bell peppers, thinly sliced
→ Liquids & Sauces
06 -
4 cups beef broth
07 -
1 tbsp Worcestershire sauce
→ Cheese
08 -
12 slices provolone cheese
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Garlic powder, to taste
12 -
Thyme, to taste
# Steps to Cook:
01 -
In a large mixing bowl, toss the thinly sliced top sirloin with salt and black pepper. Coat the beef evenly with 2 tablespoons of all-purpose flour.
02 -
Heat a skillet over medium-high heat and sear the beef in batches until browned on the outside but still pink inside. Remove beef and set aside.
03 -
In the same skillet, add onions and sliced mushrooms. Cook until onions become translucent, stirring occasionally.
04 -
Stir in garlic powder, remaining flour, salt, black pepper, and Worcestershire sauce into the vegetables.
05 -
Gradually pour in beef broth while stirring continuously until the mixture thickens. Reduce heat to medium-low and simmer for 30 minutes.
06 -
Add the thinly sliced sweet bell peppers during the last 10 minutes of cooking. Return the seared beef to the pot to warm through.
07 -
Ladle the stew into bowls and top each serving with slices of provolone cheese. Serve hot, optionally with garlic toast or hollowed-out bread bowls.
# Extra Suggestions:
01 -
Use thinly sliced top sirloin for best texture. Adjust seasoning according to preference.