Thursday, January 29, 2015

Philly Cheesesteak Stew with Sourdough Breadbowls

These Philly Cheesesteak Sourdough Breadbowls Are amazing, tastes just like a cheesesteak but in stew form. The perfect blend of seasoned melt in your mouth steak, mushrooms, onions, and provolone cheese poured into a sourdough breadbowl, Oh my goodness this is going to be a hit for dinner, parties, Super Bowl, great for anytime. Easy to make in less than 1 hour these will be on your table. Use the hollowed out breadbowls that are left for dipping the leftover Philly Cheesesteak Stew.

This is a stick to your rib hearty stew that everyone will love. After finding this recipe I have been making this for a long time, you will love this just like we all enjoy. This is a hearty meal that  I love. Then I have leftovers, if their is any left the next day, warm it up and use the bread to dip into it.

Ingredients: For 4 Breadbowls

• 1 ½ pounds very thinly sliced beef sirloin steak 
• Salt to taste 
• 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, minced 
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4- 6 slices provolone cheese

1. In a large bowl add the thinly sliced beef sirloin, and season with a couple of pinches of salt and cracked black pepper and the onion powder, and toss to coat; sprinkle the 2 tablespoons of the flour over the meat and toss to completely coat. 
2. Place a large non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil then when oil is hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then stir and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate. The meat will be pink still, then repeat with the remaining half of the sirloin, and set aside.
3. Reduce heat to a medium-low then 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 and allow the onions to caramelize for about 5-7 minutes, stirring constantly to avoid burning them, until golden-brown and softened. Add in the mushrooms, and allow them to continue to sauté with the onions for another 5-6 minutes    stirring frequently.
4. Add in the dried thyme and the garlic, and stir. 
5. Once the garlic becomes fragrant  sprinkle in the remaining heaping 2 tablespoons of flour over the onion/mushroom mixture, and whisk well to combine and blend, then slowly add in the hot beef stock, stirring all the while to avoid any little flour lumps from forming.
6. Reduce the 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 juices, and stir to combine, then check to see if you need any additional salt/pepper.
7. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice or two 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.
8. You can also Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

No comments: