slightly adapted from The Cozy Apron
So, if you haven’t noticed on this blog, we really like our Philly Cheesesteak. We’ve done Philly Cheesesteak Stuffed Peppers, straight up Philly Cheesesteak sandwiches, and now I present to you Philly Cheesesteak stew. And boy, this is an awesome stew.
- 1 lb. of sliced roast beef, roughly chopped
- Cracked Black Pepper
- 1/4 tsp onion powder
- 4 Tbsp all-purpose flour, divided use
- Olive oil
- 2 onions, quartered and thinly sliced
- 1 green bell pepper, sliced
- 10 oz white mushrooms, sliced
- 1/2 tsp dried thyme
- 1 tsp minced garlic
- 4 cups beef stock, heated
- 4 slices of provolone cheese
- In a large bowl, combine roast beef, a couple of pinches of salt, cracked pepper, plus the onion powder, and toss to coat.
- Sprinkle 2 Tbsp of flour in bowl, and toss to coat.
- In a large pot, heat 3 Tbsp of olive oil over medium-high heat.
- Once hot, place roast beef in pot. Heat for about 3 minutes. Place cooked meat on a plate and put aside.
- Add 1 Tbsp olive oil to pot and add sliced onions, sliced green pepper, a pinch of salt and cracked pepper. Cook about 6 minutes until onions and peppers are soft, stirring frequently to prevent burning.
- Add mushrooms, and continue sauteing with onions for another 6 minutes, continuously stirring.
- Add dried thyme and garlic, stir to incorporate.
- Once the garlic is aromatic, sprinkle remaining 2 Tbsp of flour over the onion/mushrooms, stir well to combine.
- Slowly add the hot beef stock, stirring to avoid any little flour lumps from forming.
- Reduce heat to medium-low, simmer gently for about 10 minutes uncovered until sauce thickens.
- Add roast beef and let simmer for another 10 minutes.
- Ladle into oven-safe bowls, place one slice of provolone over the top and broil in over until cheese is melted and beginning to brown.
- Serve with crusty french bread.