Recipe: Philly Cheesesteak Stew

Summary: Philly Cheesesteak Stew has got all the goodies that we like getting piled high on the stick-to-your-ribs sandwich version of this recipe, only with this, we serve it up in a soft and chewy sourdough bread bowl, and dig into it with our spoons. Tasty, simple and perfect for the cold outside. So go warm your belly!


    • 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

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Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4