Wednesday, November 12, 2014

Philly Cheesesteak Stew

We have all heard it before... hubby declared this was his favorite meal.  The difference this time was that he said he wanted this for his birthday instead of his usual chicken strips, mashed potatoes and gravy.  He has had many favorites over the years however he has never decided to change his birthday meal.  He might rethink this decision, however, when July 17th comes around and it is 110 degrees outside.  This is an extremely filling meal especially if you make a bread bowl like I did.  Hubby and I each only had one bowl and are stuffed.  I was thrilled that the kids loved it to, sometimes I make a dish expecting them to not like it and am pleasantly surprised when they ask for more.  We will be making this again soon!

1 ½ pounds very thinly sliced beef sirloin or ribeye
Salt (I combined the salt and pepper and just did 2 tsp of house seasoning)
Cracked black pepper
¼ teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 onions, quartered and thinly sliced (1 tb onion powder)
10 ounces white mushrooms, sliced (left out we don't like mushrooms)
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

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 with 2 tablespoons of the flour, and again, toss to coat.
Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil.
Once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes.
Remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper.
Allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened.
Add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
Add in the dried thyme and the garlic, and stir to incorporate.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture.
Stir well to combine and blend.
Slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes.
After 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices.
Stir to combine; check to see if you need any additional salt/pepper.
Ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

Homemade bread bowls and cheesesteak stew. AMAZING!!!

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