Philly Cheesesteak Stew, And A Truly Inspired Start To The New Year

Philly Cheesesteak Stew, And A Truly Inspired Start To The New Year post image

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. 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? And 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. 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!

Philly Cheesesteak Stew

Philly Cheesesteak Stew

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?). 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.

Ingrid

Philly Cheesesteak Stew

Philly Cheesesteak Stew with Sauteed Mushrooms and Onions, served in a Sourdough Bread Bowl topped with Melted Provolone
Print this recipe

*Philly Cheese Steaks often have sauteed bell peppers in ‘em, too—feel free to slice one up and add it in with the onions and mushrooms, if you so choose. The only reason we leave them out is because they give us heartburn! (Is that too much information?)

(Serves about 4)

Ingredients:

• 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

Preparation:

-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 over 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, and 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; then, 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, and stir well to combine and blend; next, 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, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; 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.




{ 46 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. :-)

  • Coty and Mariah@quirksandtwists March 7, 2014, 5:30 pm

    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…

  • 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!

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