Do you ever get an intense craving for a good philly cheesesteak sub? Like an, ‘I know I’m not pregnant or anything, but I have got to have one right. now’ kind of craving? (Come on, I know I can’t be the only one!) But then there’s all these impossible obstacles in the way, like not wanting to go to the sub shop, or the store, or perhaps maybe you don’t have bread in the house, or you don’t want a bunch of carbs, or you don’t want to chew a lot… guess what? I have a solution! Philly Cheesesteak Stew. I’ll admit we’ve never been to Philly…maybe someday….but we sure do like their sandwiches. And, I figured if their sandwiches were good, then a soup would be, too! Boy, was I right!!
If you like the philly cheesesteak sandwich, then you got to try this soup. All the flavors of the famous sandwich you love come together here in a thick, and hearty stew that is sure to satisfy any level of cheesesteak craving. See? We’ve got you covered.
Philly Cheesesteak Stew
recipe adapted from Lady MeLady
1 1/2 lb top sirloin or ribeye, cut in thin slices
1 tsp salt
1/2 tsp black pepper
4 tbsp flour, divided
2 onions, quartered and cut into thin slices
1/2 – 1 cup sliced mushrooms
1 tsp garlic powder
1 tsp thyme
1/2 tsp black pepper
4 cups beef broth, 2 if you want a really thick stew
1-2 sweet bell pepper; thinly sliced
4 large buns; hollowed out (the recipe called for sourdough buns, I couldn’t find any so I used crusty Kaiser rolls)
12 round slices provolone cheese
1. In a large bowl, toss the steak strips with the salt and pepper. Add 2 tablespoons of flour and toss again, making sure the slices are well coated.
2. Sear the steak, in two batches, over medium-high heat, so that both sides brown, only about 1-2 minutes per side. At this stage we still want the centers pink. Once browned, set aside.
3. Next, add the onions and mushrooms to the same skillet and brown for a few minutes until the onions are translucent. Now, add the garlic powder, salt, pepper and the last 2 tablespoons of flour. Stir to ensure the onions are coated with flour.
4. Add in the beef broth, 1/2 cup at a time, stirring between each addition so that it thickens, until it’s finally fully incorporated to avoid lumps. Allow to thicken and bring to a bubble, then reduce heat to medium low and simmer for 30 minutes.
5. Add in the peppers in the last 10 minutes of simmering. Add beef after the 30 minutes and let simmer, about 5 minutes, so that it’s heated through.
6. Cut a circle in the top of each bun and remove most of the insides. Set on either a foil covered pan, a pan with a non-stick baking mat, or a pan sprayed with non-stick cooking spray. Add one slice of provolone to the inside of each bread bowl. Carefully spoon stew into each bread bowl over top of the cheese, and then top the stew in each bread bowl with two slices of provolone.
7. Place the pan under the broiler for 2-3 minutes until the cheese is bubbling and begins to turn a golden-brown.
8. Serve hot with the removed pieces for dipping.