Philly Cheesesteak Stew with Sauteed Mushrooms and Onions, served in a Sourdough Bread Bowl topped with Melted Provolone

• Meat

  • 1 1/2 lbs Beef sirloin

• Produce

  • 2 cloves Garlic
  • 10 oz Mushrooms, white
  • 1/4 tsp Onion powder
  • 2 Onions
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Beef stock, hot

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 Black pepper, Cracked
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 4 Sourdough bread bowls

• Dairy

  • 4 slices Provolone cheese

Found on thecozyapron.com

Description

Ingredients

• 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese

Directions

• *Philly Cheese Steaks often have sauteed bell peppers in ’em too—feel free to slice one up and add it in with the onions and mushrooms, if you so choose.
• -Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.