Philly Cheesesteak Stew, and a Truly Inspired Start to the New Year

Philly Cheesesteak Stew |

My, does it seem like a long since time I’ve done a recipe post!

It’s completely true: absence does make the heart grow fonder.

And in full disclosure, my heart needed to experience a little longing, indeed.

I’m so happy to be back in the swing of things, fully immersed in the forward momentum of this new year, eyes wide open and heart willing, with my gears well-greased and my thoughts on brand new recipes and a couple of soul-inspiring features to joyfully bring to you in this upcoming year.

Philly Cheesesteak Stew

If you haven’t already noticed, or haven’t yet had the chance to take a little peak, my husband and I have added a new, food-related short film series called “Food Meditation”, which we plan on bringing to you once a month in hopes of offering up a peaceful little space to quiet your mind, reflect and relax.

Each of us could use at least of few minutes of that, couldn’t we?

In the next couple of weeks, I’ll also be introducing another feature that will be more of a personal, non-food related post on a topic that I’m hoping will open up the door to us sharing together, in a sort of on-line “discussion”.

It’s a post designed to help us connect with one another, and to bring to this table our own unique perspectives and experiences on a given topic. So stay tuned for those goodies! I’m very much looking forward to those.

Philly Cheesesteak Stew

To be frank, throughout the holiday season this year, things felt a little “touch-and-go” there for a while in regards to feeling like perhaps this would be one of those holidays that would end up being rather forgettable.

I felt like my attitude needed to be adjusted, and those rose-colored glasses that I so often look through, cleaned.

Both my husband and I felt like we tried and tried, but somehow couldn’t shake the feeling of mild discouragement about the state of things around us.

We shared at the on-set of the holidays that we felt like we were both lacking that “cheerfulness”, and were having a tough time getting into the spirit of things.

But rather miraculously, on Christmas Eve, we both experienced a sort of “awakening” to the idea that our joy would be found in the revelation of God in the simple, inter-personal connections, and not necessarily in the externals — sometimes, we need a refresher on that one.

Philly Cheesesteak Stew

And so, experiencing a couple of beautiful and heart-felt moments, simple moments, with other people, ultimately helped to refocus and re-connect us with what counts.

And ever since having my perspective adjusted, I’m feeling like I’m in a much better place, one where I feel I have something to offer again.

I feel very inspired, and by the grace of God, seem to have an abundant amount of energy, which I know I’ll be needing.

It’s a brand, spankin’ new year, one that has unlimited potential, and one that holds amazing opportunities for inter-personal connection so that our spirits can be touched and moved. And I can’t think of anything more hopeful than that!

So for my first recipe offering of this new year (drumroll!), I thought I’d start things off with a really neat idea that my hubby had for a comforting and warming stew (credit where credit is due, right?).

Philly Cheesesteak Stew

And though it’s like the desert here in Southern California (it being 82° during the holidays probably didn’t help my attitude at the time), many of you are experiencing some very cold weather, and are looking for a simple and hearty stew to heat things up.

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!

Here’s to good things in 2014!

Got any new perspectives so far that you’d like to share?

Taste what’s good and pass it on.


{ 78 comments… add one }

  • Becky January 20, 2014, 9:13 am

    this looks a-MAY-zing! PINNED IT! thanks for sharing. :)

  • Anna @ Bashful Bao January 20, 2014, 3:57 pm

    What a delicious concept!! Looks super yummy!!

  • Lori January 23, 2014, 2:05 pm

    Looking forward to trying these , they look great

  • Cyn January 24, 2014, 5:40 am

    WOW, I had to wipe a little drool there. You’re pictures are literally mouthwatering…I’m so trying this out this weekend.

  • Terri Valenti January 28, 2014, 7:33 pm

    Thanks for sharing!

  • Christine January 29, 2014, 3:38 pm

    Made this for dinner tonite OMG this was great!!! Will be making this again soon.

  • Jen and Emily @ Layers of Happiness January 30, 2014, 10:52 am

    I have just discovered your blog and I LOVE it!! I’m definitely your newest follower :)

  • Lee Tindale February 8, 2014, 8:30 am

    I am an avid recipe hoarder. I love recipes. I don’t know why, but we have a passion in life and mine is cooking and collecting recipes. The sad thing now though is I live alone with my dog as the kids have all grown up and moved on so there’s only me to cook for and I don’t make recipe inspired meals, just seems a waste of time to cook a special meal for myself. Never fear, I will continue to collect recipes and maybe I will get to use some of them for a party one day. The biggest problem I have with American recipes is some ingredients here in Perth, Western Australia, don’t exist so I have to rack my brain to think what I could buy that with the closest to what’s required. Could you please tell me all purpose flour plain or self raising?

    • The Cozy Apron February 9, 2014, 9:05 pm

      Hi Lee! Thanks so much for stopping by all the way from “Down Under”! And thank you for sharing with me a little bit about yourself— I certainly hope that you will end up preparing something at least a little “special” for yourself at some point, and not just “save” your recipes; I know it’s not quite as fun to cook only when it is for yourself, but it’s important that we treat ourselves to something with extra intention, even if only occasionally, because it helps us to remember we are worthy of TLC. I hope you make this! All purpose flour is just “plain”, I would say. No added baking powder,etc. :-)

    • plain jane August 15, 2014, 9:56 am

      I’m by myself also and love to collect recipes. I will try this with modifications of canned mushrooms and ground beef instead of sirloin.

  • April February 17, 2014, 7:04 am

    This looks divine! I’m starting my new blog on Pinterest and was delighted for this to be the first meal onto my ‘main dish’ board. It has so many things I love combined together. I hope to make it soon- I’m trying to look at less scrumptious food online and actually cook some. That doesn’t always work out! I’m gonna go cruise around your site a few minutes and see what else I can find!

  • Liz February 18, 2014, 1:32 pm

    Kudos to the Cook. It was love at first site or do I mean bite?!!!
    I made this dish this weekend and it was beyond delicious.
    Very satisfying comfort food. Thank you for your phenomenal recipe.
    My family loved it!!!

    • The Cozy Apron February 18, 2014, 5:59 pm

      Hi Liz! So glad you and your family enjoyed this one! 😉 And depending on where in in the country you live, chances are, it was a little bit of shield from the freezing cold outside! Thanks for the comment.

  • olivia lolley February 18, 2014, 7:08 pm

    Could you make this in a crock pot?

    • The Cozy Apron February 20, 2014, 7:12 am

      Sure, Olivia; just know that this type of steak is quick cooking, so I wouldn’t cook it too long. And as long as you can get some caramelization on the onions and mushrooms, that will help create that deeper flavor, too. :-)

  • I cannot even begin to describe how delicious this looks!

  • Elissa (@style_wire) March 8, 2014, 4:57 am

    Ohh, would love to make this in the crock pot!

  • Lisa @ The Meaning of Me March 16, 2014, 8:11 pm

    This was completely wonderful! My Husband is a Philly boy and loves a good cheesesteak – he loved this, too! I’d love to feature this recipe in my weekly soup post on my blog. Your FAQ says to contact for permission, so I guess I’m asking!

  • maria March 27, 2014, 8:14 pm

    I made this tonight with homemade bread bowls, it was great. I used 4 five oz steak fillets, and added one green pepper . This is a keeper! Thank you!

    • The Cozy Apron March 28, 2014, 5:40 pm

      Mmmm….homemade bread bowls, Maria? Sounds delish! So glad you you enjoyed this recipe!

  • Chris Carter April 22, 2014, 9:23 pm

    I want this NOW!! Thank you for sharing this and being so detailed in your recipe!! I love that!!

  • Ann Marie from Philly May 4, 2014, 3:09 pm

    Hello, just came across your blog today & love it! Thanks for sharing all your wonderful recipes and you lovely thoughts along the way. I can’t wait to try your “Philly cheesesteak stew”——we certainly love our cheesesteaks in Philly! Thank you again for bringing us into your kitchen. :)
    Ann Marie

    • The Cozy Apron May 5, 2014, 4:22 pm

      Hi Ann Marie, what a precious, precious comment you’ve left; thank you! And I’m so thrilled to have you along with me on my adventures in my kitchen, too! :-) Please enjoy my little tip-of-the-hat to your beloved Philly Cheesesteak!

  • Jennifer May 27, 2014, 7:49 pm

    I made this recipe tonight and I must say how delicious this was. Everyone in our home (5 of us) including our 5 yr old loved it! At the first taste to me it reminded me of french onion soup. I just want to thank you for a wonderful meal and I look forward to making this again!

    • The Cozy Apron May 28, 2014, 6:33 am

      Hi Jennifer, I’m so excited to read that! Glad this will be a meal that you and your family enjoy again!

  • Martha K June 15, 2014, 11:25 am

    I usually don’t comment until I have made the recipe but I had to on this one. This recipe was shared on FB, and I just have to tell you …Thank you. This looks so amazing. I have everything, including the meat, to make this. Also that I can make with out the bread bowl and it will low carb it will fill my husband and son’s craving for a Cheesesteak Sub! Great blog. Again thank you!

    • The Cozy Apron June 15, 2014, 5:59 pm

      Hi Martha, I’m so glad you did comment! (And don’t you just love it when you have the ingredients you need for a recipe on hand?) I truly hope you have fun preparing this hearty stew for your hubby and son’s cravings (with or without bread), and that it’ll be everything you hope for it to be! Thanks so much for stopping by, and happy cooking to you!

  • Amanda - A Cookie Named Desire August 4, 2014, 8:32 am

    Oh. My. God. This is so good it makes me want to cry. (Is that weird? Okay, yeah, it’s weird, but I really love my food). I am drooling all over the place. I need this in my life. I WILL have this in my life. Definitely making this.

  • Ami August 23, 2014, 9:12 pm

    Just wanted to mention that Panera sells the bread bowls already hollowed out which can save a step!

    • The Cozy Apron August 24, 2014, 6:32 pm

      Hi Ami, yes— great tip! As a matter of fact, I purchased mine there.

  • Jillia September 5, 2014, 10:51 am

    Philly native here. I don’t know why everyone else thinks we normally put green peppers in our cheesesteak. Where and how did this misconception ever start? The only times I ever see a “Philly Style” menu item with green peppers, it’s always somewhere outside of Philly/PA. Sure, it’s an option here, and I suppose whatever floats your boat… But a true, original Philly cheesesteak is bread, meat, and cheese (whiz or American, provolone’s debatable), “wit” or “witout” onions.

    That said, this looks delicious and a great idea for my homemade beef stock, so thank you! 😉

    • The Cozy Apron September 6, 2014, 3:05 pm

      Jillia, I love your comment; and I’m glad that your homemade beef stock can now be put to good use! Enjoy…

    • Mike October 29, 2014, 5:50 am

      I live in Philly myself and always wonder why people think this too.

  • Julie October 1, 2014, 8:25 pm

    I made this stew tonight for dinner. It was so good! Instead of steak I used ground pork. I’m definitely making this stew again. I shared this post on my blog’s facebook and twitter pages.

    • The Cozy Apron October 2, 2014, 1:42 pm

      Hi Julie, that’s great! And thank you for sharing the recipe with others for them to enjoy!

  • Audrey October 7, 2014, 8:09 pm

    This sounds awesome, can’t wait to make it. Thanks for the recipe. Please send me more recipes, I love to cook. Again thanks.

    • The Cozy Apron October 8, 2014, 4:32 pm

      Hi Audrey, so glad you love to cook! I’ve got lots of tasty recipes here on the blog—if you want to make sure you never miss any, just sign up (at the very top right hand corner of our page) for our email! Hope you enjoy…

  • Helen October 12, 2014, 5:12 am

    Hi there……really want to try this. But as I live in New Zealand I am not entirely sure what you mean by thinly sliced beef. Sorry…..but have not seen it sold like that here. Is it super thin like shaved ham slices…..or could regular cuts of steak be pounded down to flatten. Really hope this doesn’t sound lame :(

    • The Cozy Apron October 12, 2014, 10:56 am

      Hi Helen, not a lame question at all! 😉 You can just slice a good quality steak (a quick-cooking variety) very thinly, almost like “shaving” it, for the same result. Pretty much it’s just shaved steak. Hope that helps!

  • Jessica October 17, 2014, 5:52 pm

    This looks amazing! I have recently perfected the bread bowl and think this would be perfect in them!

  • Jennifer Gorman October 26, 2014, 10:56 pm

    As a 48 year old woman who has lived in Southeastern PA all her life, yes sauteed green peppers are often an option you get on your cheesesteak at any corner Italian place, banana peppers too, and provolone is a perfectly accepted cheese, although they are served on an Italian bread type hoagie roll, not sourdough bread, but that is your California spin on it and it sounds even more flavorful. My husband will be so excited to try this recipe!!!! And my father, who makes his own cheesesteaks at home, will be excited as well.

  • The Cozy Apron October 27, 2014, 2:47 pm

    Hi Jennifer, thanks so much for sharing that with me! I truly do hope all of you enjoy my little spin on one of your classics! :-)

  • Kristen November 8, 2014, 4:25 pm

    I pinned this a while ago but finally made it tonight. I don’t eat beef, so I subbed ground turkey and low-sodium veggie broth and it was great! I’m sure it’s fabulous in a bread bowl but I went without to save carbs and instead shredded some cheddar right into the pot just before serving. Perfect for a chilly fall night. Thanks!

    • The Cozy Apron November 9, 2014, 4:46 pm

      Kristen, what a perfect way to “custom” make this recipe for your needs! So happy to read you enjoyed this!

  • Allysa November 9, 2014, 11:21 am

    Made this for dinner A few weeks ago and it was a hit!!! soo good!

    • The Cozy Apron November 9, 2014, 4:47 pm

      Thanks so much for sharing that, Allysa! Happy this was enjoyed… :-)

  • Meghan November 17, 2014, 2:53 pm

    Made this tonight! It was to die for but I suggest adding a couple of splashes of Worcestershire Sauce! It really added the “missing” flavour!

  • Jan January 25, 2015, 9:25 am

    This looks delicious! Any idea of the number of calories in a serving?

  • Neesie February 4, 2015, 1:00 pm

    After you saute and onion and/or peppers puree them in a blender with some of the liquid you are using. All the flavor, none of the gastric distress. This has worked as a solution for me for many years. I do it with soups, tomato/meat sauce, and chili.

  • Judy February 8, 2015, 1:37 pm

    I get where your coming from with the green peppers. I burp on them all day. I like them but they talk back to me. lol

  • PJ March 9, 2015, 9:47 pm

    My broiler isn’t working so I bought a fine shred cheese and covered the bottom of the bowls with it and then ladled on the hot soup. Instant melt and wonderful soup. Mine without bread (low carb) and he had his homemade Swedish brown bread on the side. Great way for us to both have what we both want and what my health needs require (low carb/high protein)

    • The Cozy Apron March 10, 2015, 2:16 pm

      PJ, that is a perfect and delicious way to compromise! That’s great; and I’m thrilled that you both enjoyed! Thank you for sharing. :-)

  • Robyn March 30, 2015, 10:50 pm

    do you think this would freeze well (without the bread bowl)?

    • The Cozy Apron March 31, 2015, 1:39 pm

      Hi Robyn, I don’t see why not! As long as it has been completely cooled, you should be good to go in a heavy-duty, ziplock-type of bag. Hope you enjoy!

  • Hollie April 29, 2015, 6:16 am

    Do you think one could make this in a crockpot without issue?

    • Hollie April 30, 2015, 10:02 am

      Well, I didn’t get an answer but thought I would try it anyway in a crockpot, and it turned out great. I had to change the directions a bit to make it work, but that was minor. Delicious and easy to make. :) thank you for sharing this recipe.

      • The Cozy Apron April 30, 2015, 1:28 pm

        Hi Hollie, I apologize for not being able to get back to you before you prepared this, but I’m thrilled to read that you went ahead and gave it go, and that it turned out so well! (This is one of those recipes that just works well wether you do it in the traditional way or in a crockpot.) Thanks so much for coming back to share your experience with me!

  • Stephani July 25, 2015, 8:05 am

    Is this a soup I could make ahead a few days? Does it freeze well, do you know?

    • The Cozy Apron July 25, 2015, 9:22 am

      Hi Stephani, you could certainly make this a few days ahead! (It will taste even richer with 2-3 days under its belt.) And if it’s only a few days, no need to freeze—but if you feel you need to, I think it would be fine. Just allow it to thaw in the fridge for a day or two. Hope you enjoy!

  • Molly Moore November 3, 2015, 5:55 pm

    I made this for dinner tonight, it was delicious! My kids and husband loved it!

    • The Cozy Apron November 4, 2015, 6:49 pm

      Molly, isn’t it great when the whole family likes a recipe? So thrilled to read that! Thank you for your comments. :-)

  • Kathlee November 24, 2015, 1:52 am

    How many cups of onions do you think your 2 onions yield, I have trouble figuring that out when a recipe calls for 2 onions, I don’t want to add too much

    • The Cozy Apron November 24, 2015, 11:32 am

      Hi Kathlee, I’m sure as to the cups, but this recipe is a little heavier on the onions, so to speak, since it’s meant to emulate a Philly cheesesteak-style sandwich. You can use 2 small onions, or even use 1, if you prefer. It’s up to you, as you know how much “too much” would be for you. (They do sort of “melt” really nicely into the stew, however, and, in my opinion, are needed.)

      • The Cozy Apron November 24, 2015, 11:33 am

        Sorry about the typo: I’m *not* sure as to the cups… 😉

  • Donald Shebondy December 18, 2015, 8:56 am

    I applaud your efforts … I will try this recipe, however, seems like there should be green bell peppers also.

    • The Cozy Apron December 18, 2015, 12:18 pm

      Hi Donald! By all means—absolutely add in bell peppers. We leave ’em out for heartburn reasons, lol.

  • Tiffany January 11, 2016, 5:58 pm

    This is my second time making this! A nice warm dinner for the -40 windchill up here in Canada !!! Thanks so much for sharing it’s definitely a favourite!

    • The Cozy Apron January 12, 2016, 2:45 pm

      Hi Tiffany, thanks so much for sharing that with me, and I’m thrilled that you’re enjoying this recipe! So glad it’s keeping you cozy and warm in chilly Canada!

  • Barbara Marucci Sumoski January 12, 2016, 9:08 pm

    I am from Philly also. While green peppers are an option, it is not a standard on the Philly Cheese Steaks. They certainly are good though.

    Aside from Panera, where is everyone getting the crusty, personal size bread bowls from??

    • The Cozy Apron January 13, 2016, 6:44 am

      Barabara, thank you for your comments! As far as where to purchase those bread bowls, if you don’t have a Panera nearby, try a local bakery—usually the slightly more artisan bread/bake shops would have these. Hope you get to try the recipe!

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