Saturday, October 15, 2016

Philly Cheesesteak In Sourdough Bread Bowls

This Philly Cheesesteak is loaded with beef, onions, mushrooms, in a savory sauce, then covered with provolone cheese in a sourdough bread bowl. Just imagine a mixture of Philly cheesesteak and French onion soup and that's what you have here. Yum. Its huge cheesesteak sandwich brought to a whole entire new level, full of flavor. I found this recipe from the cozy apron, made this many times and decided to share with you because I know everyone will love this. Perfect easy meal with easy cleanup, eat right out of the bowl and tear those pieces apart and eat every bite, just dipping it into the stew. As a matter of fact I am making this for dinner tonight.

½ pounds very thinly sliced beef sirloin, ribeye ( I am trying  today from Costco the real ribeye steaks, cheesesteaks, already frozen and pre packaged and let's see if that works, if I thaw them first, that's not the original recipe so follow using as directed the sirloin or ribeye 
1/2 teaspoon salt
1/2 black pepper
1/4 teaspoon onion powder
4 Tablespoons all-purpose flour, divided 
Olive Oil
2 large onions,  thinly sliced
10 ounces white mushrooms, sliced ( or you can use a bell pepper instead of mushrooms
1/2 teaspoon dried thyme
2 cloves garlic, minced in very small pieces
4 cups beef stock, hot
4 sourdough bread bowls, cut a circle in center and hollow out the bread 
8 slices provolone cheese

1. 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
 2 tablespoons of the flour, then toss to coat.
2. Over medium high heat in a non stick pot drizzle 4 tablespoons of oil then when hot add about half of the sirloin in and sear for about a minute or two, then stir, then sear and brown the meat on the other side for 2 minutes, then remove onto a plate. It can still be a little pink, then repeat with the rest of the sirloin, and set aside.
3. Then add a little more oil 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 6-10 minutes, stirring frequently to avoid burning them, until golden-brown, add in the mushrooms or peppers if desired and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
4. Add in the dried thyme and the garlic, and stir 
5. Add the garlic until becomes soft, sprinkle in the remaining 2 tablespoons of flour over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, whisking to avoid lumps 
6. Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered for it all to come together the 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 Salt and pepper if desired
7. To serve just ladle some stew into your hollowed out sourdough bowls, top with slices  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 brown and bubbly

Recipe slightly adapted and photo source:

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