Philly Cheesesteak Stew
Philly Cheesesteak Stew
Philly Cheesesteak Stew Recipe by Raymond Selzer
Servings: 2 serving
Ingredients
- 2 cups mushroom sliced
- 4 cups beef broth
- 1 tbsp thyme dried
- 1 red pepper diced
- 1 green bell pepper diced
- 1 onion large diced
- 2 sourdough loaves hollowed into bowls
- 2 tbsps chopped garlic
- 1 tsp onion powder
- 4 tbsps flour
- salt
- pepper
- olive oil for frying
Instructions
- place each piece of steak between 2 pieces of plastic wrap and hammer it to 1/8" thick with the smooth side of a mallet, then cut into 2" square pieces
- Put the steak pieces in a large mixing bowl, season liberally with salt and pepper then toss with 2 tbsp flour
- In a large pot heat some olive oil on medium high and fry steak til no longer pink, remove from pot, leaving any juices.
- Add onions and mushrooms to the pot, season with salt and saute til onions begin to brown- 5 - 8 minutes
- Add garlic, thyme, onion powder and peppers. Saute another 3-4 minutes, add 2 tbsp of flour, stir to combine, then slowly add beef stock, stirring to avoid lumps. Turn on your broiler.
- Bring to a boil, reduce heat and simmer for 10 minutes. Return meat to pot and simmer another 5 minutes.
- Ladel stew into bread bowls, then cover the top with cheese. Broil for 3 minutes or until cheese begins to brown.
