Philly Cheesesteak Stew

Philly Cheesesteak Stew

What better way to warm up these chilly winter nights than with a steaming hot bowl of stew? This recipe from is a great twist on the classic beef stew, using thinly sliced sirloin and topped with melted provolone.

Philly Cheesesteak Stew

Philly Cheesesteak Stew
Container count per serving: 1 red, 1 green, ½ blue

  • 1 ½ pounds very thinly sliced beef sirloin
  • salt
  • cracked black pepper
  • ¼ tsp onion powder
  • 4 tbsp flour, divided
  • olive oil
  • 2 cups onions, quartered and thinly sliced
  • 1 cup green bell pepper, quartered and sliced
  • 10 ounces white mushrooms, sliced
  • ½ teaspoon dried thyme
  • 2 cloves garlic, minced
  • 4 cups low sodium beef stock, hot
  • 4 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 over 2 tablespoons of the flour, and again, toss to coat.
  2. 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.
  3. Next, add a little more oil to the pot if needed, and add in the sliced onions and peppers, 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 peppers, 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 to incorporate.
  5. Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom/peppers 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.
  6. -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.
  7. To serve, ladle some stew oven-safe bowls, top with a slice of provolone, and place the bowls onto a baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.

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