The Cheesesteak So Soft, You Barely Have to Chew It

May 14, 2019


Cheesesteak Stew Bowl

The famous cheesesteak sandwich, now in stew form!

Course Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine American
Keyword bread bowl, cheesesteak, philadelphia, philly, stew
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author S.M. Lees


  • 1 1/2 lb Beef Sirloin Strips
  • 2 tspn Salt
  • 1 tspn Ground Black Pepper
  • 1/4 tspn Onion Powder
  • 4 tbsp All-Purpose Flour
  • 2 tbsp Vegetable Oil
  • 2 Onions Sliced
  • 10 oz Button Mushrooms Sliced
  • 2 Garlic Cloves Minced
  • 1/2 tspn Dried Thyme
  • 4 cups Beef Stock
  • 1/3 cup Heavy Cream
  • Provolone Cheese Slices
  • Sour Dough (Optional)


  1. In a mixing bowl, combine the beef strips, 1 tspn salt, 1/2 tspn black pepper, onion powder and 2 tbsp flour and mix well.

  2. Heat 1 tbsp vegetable oil on a pan on medium-high heat and cook the beef strips until cooked through. Remove from the beef from the pan leaving only the fond.

  3. Add 1 tbsp of vegetable oil to the pan and add the sliced onions, 1 tspn salt, and pepper to taste and cook until the onions are slight tender. Add the mushrooms, garlic and dried thyme. Mix well. Add flower and mix again.

  4. Add the beef stock and the heavy cream and cook for five more minutes. Add the meat, stir, and remove from heat.

  5. In a French Onion Soup crock or a sour dough bowl, scoop the stew into the bowls and cover with a slice of provolone cheese. Broil until cheese is browned and melted. Serve and enjoy.


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