Philly Cheesesteak Stew

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4

Philly cheesesteaks in a stew-like form in a bread bowl and topped with melty provolone cheese. Inspired by Ingrid Beer of The Cozy Apron https://thecozyapron.com/philly-cheesesteak-stew/#recipe-bookmark 

4 Tbsp olive oil

2 onions, sliced thin

10 oz button mushrooms, sliced

3 cloves garlic, minced

Salt and pepper, to taste

1 tsp onion powder

½ tsp dried thyme

1 ½ lbs shaved beefsteak (from Trader Joes) or thinly sliced sirloin or ribeye

¼ cup flour

1 quart beef broth

4 sourdough bread bowls or rolls, crater hollowed out

4 slices provolone cheese

In a large skillet over medium heat, stir onion, and mushrooms in the olive oil until onions are translucent, about 5 minutes. Add in the garlic, salt and pepper, onion powder, thyme and steak. Cook for about 10 minutes or until the steak is mostly cooked. Stir in the flour coating the steak and veggies, then pour in the beef broth and allow to simmer another 10 minutes or until thickened. Place bread rolls\bowls on a rimmed baking sheet; spoon the stew into the bread rolls and top with the cheese. Place under the broiler for a couple of minutes until the cheese is melted.