Philly Cheesesteak Stew

slightly adapted from The Cozy Apron20160124_153512-1.jpg

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. 20160124_153616-1.jpg


  • 1 lb. of sliced roast beef, roughly chopped
  • Salt
  • 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


  1. In a large bowl, combine roast beef, a couple of pinches of salt, cracked pepper, plus the onion powder, and toss to coat.
  2. Sprinkle 2 Tbsp of flour in bowl, and toss to coat.
  3. In a large pot, heat 3 Tbsp of olive oil over medium-high heat.
  4. Once hot, place roast beef in pot. Heat for about 3 minutes. Place cooked meat on a plate and put aside.
  5. 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.
  6. Add mushrooms, and continue sauteing with onions for another 6 minutes, continuously stirring.
  7. Add dried thyme and garlic, stir to incorporate.
  8. Once the garlic is aromatic, sprinkle remaining 2 Tbsp of flour over the onion/mushrooms, stir well to combine.
  9. Slowly add the hot beef stock, stirring to avoid any little flour lumps from forming.
  10. Reduce heat to medium-low, simmer gently for about 10 minutes uncovered until sauce thickens.
  11. Add roast beef and let simmer for another 10 minutes.
  12. 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.
  13. Serve with crusty french bread.

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