Friends are wonderful—especially the ones who send great recipes. My friend Mary messaged me recently and asked, “Are you a fan of Philly cheesesteak sandwiches?” I joked, “I’m a fan of all sandwiches,” and she replied that she’d found a recipe for Philly Cheesesteak Stew that was fantastic.
I immediately added every ingredient to my shopping list. Then life happened: heavy snow, sick kids, and a string of delays. The ingredients sat on the list, waiting for a chance. The stew became the carrot I used to get through dreary weather and a household full of sniffles.
Eventually the snow stopped and the illness passed. I bundled up, drove to the store, bought the ingredients, and came home eager to start. This stew felt worth the wait.
Thank goodness it cooks quickly, because while it was on the stove I kept sneaking tastes—who could resist? The aroma was irresistible after two weeks of anticipation. When it was time to serve, I ladled the rich stew into small hollowed sourdough loaves, laid provolone on top, and broiled them until the cheese bubbled and browned.
The finished bowls were everything I hoped for: savory beef gravy, thinly sliced seasoned beef browned in butter, sweet caramelized onions, tender mushrooms, and melted provolone sitting in a crusty sourdough bowl, served with the toasted bread cap for dipping. It’s hard to imagine resisting that combination.
Some Hints:
- A stainless steel, cast-iron, or enameled pot is preferable to non-stick for browning beef and caramelizing onions. These surfaces promote fond—the browned bits that add deep flavor. When you deglaze with broth those bits lift off the pan and enrich the sauce.
- For very thin slices of beef, partially freeze the roast for about 15 minutes to firm it up. Cutting into manageable pieces first helps you slice uniformly thin strips.
- The beef may still be slightly pink after browning; that’s fine because it will finish cooking as the stew simmers.
- Wait to salt until the stew has reduced and is ready to serve. Broth brands vary widely in sodium, so taste before topping your bowls and add more salt if needed.
- You don’t need to heat the broth before adding it. Cooking the flour briefly with the onions and mushrooms before adding cold broth helps prevent lumps and yields a smoother gravy.
Philly Cheesesteak Stew
Rich beef gravy with seasoned, browned beef, caramelized onions, sautéed mushrooms, and provolone served in crusty sourdough bread bowls. Adapted from inspiration found online.
Ingredients
- 2 pounds beef top round
- 3/4 teaspoon kosher or sea salt, plus extra
- 3/4 teaspoon cracked black pepper, plus extra
- 1 1/2 teaspoons granulated onion, divided
- 5 tablespoons all-purpose flour, divided
- 3 tablespoons neutral oil (canola or vegetable)
- 4 tablespoons butter, divided
- 2 onions, halved and thinly sliced
- 8–10 ounces white or cremini mushrooms, sliced or quartered depending on size
- 1 teaspoon dried thyme
- 3 cloves garlic, minced or pressed
- 4 cups beef stock
- 4 sourdough bread bowls, centers cut out and reserved for toasting
- 4 slices provolone cheese
Instructions
- Slice the beef very thin (about 1/2″ by 2″). Spread the slices on a board and season with salt, pepper, 3/4 teaspoon granulated onion, and 2 tablespoons flour. Toss to coat evenly.
- Heat 1 1/2 tablespoons oil in a large heavy-bottomed pot over medium to medium-high heat. Add 1 tablespoon butter. Spread half the beef in a single layer and let it sear for 2 minutes without stirring. Stir and cook another minute, then transfer with a slotted spoon to a bowl. Add remaining oil and 1 tablespoon butter and brown the second half of the beef. Cover the bowl loosely with foil and set aside.
- If needed, add a teaspoon of butter or oil to the pan, then add the onions with a pinch of salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until soft and golden, about 5 minutes. Avoid burning.
- Add the mushrooms and another pinch of salt; cook about 6 minutes. Stir in thyme and garlic. When fragrant, sprinkle the remaining flour over the vegetables and stir to form a paste. Cook for 1 minute over medium heat, stirring constantly.
- Pour in the beef stock all at once, stirring until smooth. Increase heat to medium-high and bring to a boil. Boil for 2 minutes, then return the cooked beef and any juices to the pot along with the remaining granulated onion. Reduce heat to low and simmer until the stew thickens and the beef is tender. Taste and adjust seasoning.
- Preheat the broiler to high. Place the hollowed bread bowls on a rimmed baking sheet and butter the reserved bread caps. Ladle the stew into the bowls, top each with a slice of provolone, and broil just until the cheese is bubbly and lightly browned. Transfer bowls to plates with their toasted caps and serve.
Notes
The way you slice mushrooms depends on their size: quarter small ones, halve then thinly slice medium to large ones so the pieces are bite-sized. If your pot is small, brown the beef in additional smaller batches to avoid crowding the pan; this helps achieve a proper sear and better flavor.
Serve hot and enjoy the comforting blend of tender beef, savory gravy, and melted cheese in a warm sourdough bowl—the perfect meal for chilly days.