Philly Cheesesteak Stew has all the delicious flavors of a Philly Cheesesteak, but in a hearty stew that is made in one pot, and served in a bread bowl. It will definitely fill you up and warm you up on a cold day! If you prefer the sandwich on a hoagie roll, I also have a Philly Cheesesteak recipe you will love!

Bread Bowl of Philly Cheesesteak Stew
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Philly Cheesesteak Stew

Looking for a comforting and satisfying meal that captures the flavors of a classic sandwich? Look no further than this delicious Philly Cheesesteak Stew recipe! Perfect for warming up on a cold day, this hearty stew brings all the flavors of a traditional Philly Cheesesteak sandwich together in one pot. Serve it in a bread bowl for a fun twist (like I did), or enjoy it with hoagie rolls on the side. No matter how you serve it, this Philly Cheesesteak Stew is sure to be a hit with the whole family. If you love all things Philly Cheesesteak, I also have Sloppy Philly Stuffed Shells and Philly Cheesecake Sloppy Joes, too!

Pot of Philly Cheesesteak Stew

Ingredients & Substitutions

Vegetables: I added caramelized onions and green peppers to the stew. Mushrooms will also be a delicious option if you love them. Other vegetables that you could add are carrots, corn, zucchini, tomatoes, potatoes, and any of your favorite vegetables.

Meat: I used top-round steak for the stew. Ribeye steak is also a common steak used, and you could even use sirloin. Just be sure it is thinly sliced and cut into bite-sized pieces for this recipe. For easier cutting, first, freeze the thawed steak for about 30 minutes.

Broth: Adding beef broth gives the stew a deeper, beefy flavor. However, you could substitute chicken or vegetable broth; but, that will give the stew a different flavor.

Cheese: Add some delicious, melty cheese to your stew with provolone! This smooth and nutty cheese is a personal favorite, and it’s perfect for melting into a creamy and flavorful cheese sauce. In this recipe, we use both sliced and shredded provolone, but you can also use other types of cheese like mozzarella, American, or Cheddar.

Spooning Philly Cheesesteak Stew into a Breadbowl Lined with Cheese

Why Use Both Block and Sliced Provolone Cheese?

I used a block of provolone cheese in this recipe, cut into cubes, to add to the stew. On the other hand, I stuck with slices when assembling a bread bowl of soup. Cutting a block of cheese into cubes helps the cheese melt more evenly when it is added to the soup. The block of cheese will also be a bit creamier and have a bit more flavor because it has been aged longer. Of course, you could certainly get away with using only sliced or block cheese if that is all you have on hand.

Breadbowls Filled with Philly Cheesesteak Stew and Covered in Cheese

Can I Make Philly Cheesesteak Stew Ahead of Time?

Sure! In fact, as the stew is stored, the flavors will have time to blend together even more, providing more flavor in every bite. To store it, first, let it cool completely. Then, store the stew in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, heat up the stew on the stovetop or in a microwave oven.

Spoonful of Philly Cheesesteak Stew with Cheese Pulling

Can I Freeze This Stew?

Sure! Let the stew cool completely. Then, store it in a freezer-safe container, leaving a little bit of headroom for expansion. It will last in the freezer for 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight. Finally, heat it up on the stovetop or in the microwave until it is hot and bubbly. Don’t forget to top it with cheese!

Bread Bowl of Philly Cheesesteak Stew
5 from 2 votes

Philly Cheesesteak Stew

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Philly Cheesesteak Stew has all the delicious flavors of a Philly Cheesesteak, but in a hearty stew, served in a bread bowl.


  • 1 tablespoon olive oil
  • 1 green bell pepper, seeded, diced (approximately ½ cup)
  • 1 small yellow onion, diced (approximately ¼ cup)
  • 1 ¼ pounds top round steak, thinly sliced and cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • 6 tablespoons all-purpose flour
  • 4 cups (960 g) beef broth
  • 1 block (8 ounces) provolone cheese, cut into ½-inch cubes
  • 12 slices provolone cheese*, divided
  • 6 medium bread bowls, carved out with the center bread removed
  • fresh parsley, chopped for garnish


  • In a large pot or Dutch oven over medium-high heat, add olive oil.
  • When hot, add the peppers and cook for 3-4 minutes.
  • Remove the peppers from the pot, placing them onto a plate or in a bowl, and set aside.
  • Reduce heat to medium. To the pot, add the onions and cook for 3-5 minutes, or until softened.
  • Add steak. Season the steak with salt, pepper, garlic powder, onion powder, and paprika. Sear the steak for 3-4 minutes.
  • Add flour, stirring it to coat the pieces of steak.
  • Pour in the beef broth and bring to a low boil. Reduce heat to low and simmer for 10 minutes.
  • After simmering, add the green peppers and simmer for an additional 5 minutes.
  • Add diced provolone, stirring until the cheese has melted.

To Serve

  • Line a bread bowl with one slice of provolone cheese*.
  • Spoon stew into the bread bowl, on top of the cheese.
  • Place another slice of provolone on top. Broil for one minute (optional) to melt the cheese. (Be sure to watch this carefully so the cheese does not burn.)
  • Serve immediately, garnished with parsley.



*Add slices of provolone cheese to each bread bowl to taste. For less provolone cheese flavor, omit one or both slices.

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Reader Comments

  1. 5 stars
    Made this 3 times and it’s excellent. First 2 times made it with the bread bowl and the last time without and added a can of corn and just used club crackers. It reminded me of the outlaw steak soup you used to get at the restaurant 54th Street.

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating