Philly Cheesesteak Stew
Philly Cheesesteak Stew has all the delicious flavors of a Philly Cheesesteak, but in a hearty stew, served in a bread bowl.
Servings: 6
Calories: 1055kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
*Add slices of provolone cheese to each bread bowl to taste. For less provolone cheese flavor, omit one or both slices.
Nutrition
Calories: 1055kcal