Philly cheesesteak stew turns one of our favorite sandwiches, the classic Philly cheesesteak, into a cozy recipe you can eat with a spoon! Brimming with mouthwatering ingredients such as thinly-sliced sirloin, onions and mushrooms, then ladled into a bread bowl, topped with cheese and broiled, this rich and hearty stew is a true original!
My Spoonable Take on the Philly Cheesesteak Sandwich
What an amazing creation the Philly cheesesteak sandwich is with its soft, warm roll, its thinly sliced beef, and its ooey-gooey melted cheese… I can totally see why when a craving for this tasty “sammie” hits, it can be totally irresistible!
And if one is looking to go all out and pile on some savory extras, then adding on some grilled peppers, mushrooms and onions is the way to go.
Either way, this classic hot sandwich with its rich “beefy-ness” and melted cheese, is a glorious comfort food that makes our tastebuds very happy.
So the question is, what could be done to the classic Philly cheesesteak to give it a fun and delicious little twist, perhaps a spoonable one? I say turn a Philly cheesesteak sandwich into Philly cheesesteak stew!
This original recipe for Philly cheesesteak stew is filled with all of the delicious flavors we crave in the classic sandwich such as thinly-sliced sirloin and onions, along with my own unique addition of sauteed mushrooms. It’s then ladled into a warm bread bowl, covered with cheese, and popped under the broiler until the cheese is gooey and melted.
This hearty Philly cheesesteak stew tastes just a scrumptious as the sandwich, but with a bit of extra comfort and warmth!
How to Make Philly Cheesesteak Stew with all the Flavors of the Sandwich
The beauty of this stew is how few ingredients it takes to recreate that rich, delicious flavor we’re so familiar with in the classic Philly cheesesteak sandwich, and it’s all simmered up in one pot!
This recipe is quick-cooking too, which makes it perfect to ladle up and warm up on a busy weeknight, or even whip up last minute to serve as a fun offering for game day.
I typically purchase good quality, pre-packaged, thinly-sliced sirloin, which takes mere moments to sear. And because I love lots of onions on my Philly cheesesteak, and even the unconventional addition of mushrooms, I like to add those in to create a little texture and extra flavor.
To recreate the “roll” aspect of the sandwich, I ladle the stew into a small hollowed out bread bowl, then top everything with provolone cheese, set under the broiler just until melted, and voila!
You’ve got a Philly cheesesteak sandwich in stew form. 😉
Here’s a peek at my Philly cheesesteak stew recipe: or just jump to the full recipe…)
- To get things started, I season my sirloin, then add it into my hot pot to quickly sear in batches; I then remove the beef and set it aside for a moment.
- Next, I get those delicious aromatics going by sauteing some onions with some seasoning, followed by my mushrooms just until seared and tender, as well as a hint of garlic.
- I sprinkle in a little flour to create a bit of body to the stew, then whisk in my beef stock or broth, and allow things to simmer for a few moments to thicken it all up.
- To finish up, I take the Philly cheesesteak stew off the heat and I add back into the pot my seared sirloin, then check my seasoning levels.
- I ladle the stew into my hollowed out bread bowls, top with provolone cheese and place under the broiler for several minutes, or just until the cheese is melted and golden, then serve hot.
Philly Cheesesteak Stew
by Ingrid Beer
Category: Soups and Stews
Yield: Serves 4
Nutrition Info: 1265 calories (includes bread bowl and cheese)
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
- 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
- Cracked black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided use
- Olive oil
- 2 onions, quartered and thinly sliced
- 10 ounces white mushrooms, sliced
- 1/2 teaspoon dried thyme
- 2 cloves garlic, pressed through garlic press
- 4 cups beef stock/broth
- 4 sourdough bread bowls, centers hollowed out and reserved for dipping
- 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, 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 beef stock/broth, 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.
Tips & Tidbits for my Philly Cheesesteak Stew:
- Choose your beef: I use thinly sliced sirloin for this recipe, but rib eye is traditionally used. Feel free to use whichever you prefer, just be sure to slice very thinly.
- Twist on the classic: I added mushrooms to the recipe for a earthier texture and flavor, but if you’re a purist, you can leave them out. Mushrooms are not typically found on a Philly Cheesesteak, but they’re delicious in the stew.
- Peppers as an add-in: Grilled peppers are a favorite topping on a Philly Cheesesteak sandwich, and so those would be a great addition to the recipe, if desired. Simply saute/caramelize them after the beef and before you add the onions, then remove them so they don’t get mushy while the stew cooks, adding them back in at the end.
- Melt, don’t burn: Using your broiler is a great way to melt the cheese over top of the bread bowl. Just be sure to place the bowl or bowls onto a baking sheet, and don’t walk away while they’re under the broiler—it doesn’t take long for things to burn!
Cook’s Note: This recipe was originally published in 2014, and has been updated with even more love!