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Philly Cheesesteak Stew

Philly Cheesesteak Stew


  • 1 ½ pounds very thinly sliced beef sirloin
  • Salt
  • Cracked black pepper
  • ¼ teaspoon onion powder
  • 4 tablespoons all-purpose flour, divided
  • 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
  • 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, onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Place a non-stick pot over medium-high heat, and add 3-4 tablespoons of oil; add sirloin. Allow to sear for 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).

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 until golden-brown and softened; add mushrooms, allow to continue to sauté with the onions for another 6 minutes or so, stirring frequently.

Add 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, and stir well to combine and blend; next, slowly add the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.

Reduce heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered. After 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.

To serve, 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.

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