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Cheesesteak Bread Bowl
Did someone say CHEESE?
It is September 1st!!! I am so excited I can hardly contain myself. Kids are almost back in school, my birthday is in 29 days, fall is on the way, it is perfectly acceptable to consume all pumpkin spice products and my autumn decorations are coming out! Thank goodness for the kids going back to school though, that is an answered prayer...they were really getting on each others (and my) nerves after so many months home together!
I think this recipe is a perfect way to celebrate the 1st of September. It is comforting, warm, hearty, cheese, meaty, brown, just plain delicious!! I found it while scrolling through Pinterest one day and realized that I had used another recipe from the same blog before!! So I will definitely be searching through all of her recipes.She has had 2 recipes that have just knocked it out of the park. While I made slight, tiny adaptions to suit our palates, here is the original, amazing recipe. http://thecozyapron.com/philly-cheesesteak-stew-and-a-truly-inspired-start-to-the-new-year/
- 1 1/2 pounds Sirloin, sliced thin, against the grain
- 4 Tablespoons Flour, divided
- 2 Onions, quartered, thinly sliced
- 10 ounces White Mushrooms, sliced
- pinch Dried Thyme
- 2 Garlic cloves, minced
- 5 cups Beef Stock, hot
- 4 Sourdough Bread Bowls, hallowed, reserving bread pieces
- 8 slices Provolone Cheese
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 1 Green Pepper, thinly sliced
- Salt and Pepper, to taste
- Add sirloin to a bowl, add a few pinches of salt and pepper. toss to coat; add 2 tablespoons of the flour, toss to coat. Set aside.
- Heat a non-stick pot over medium-high heat,add 3 tablespoons of oil; After that gets hot, add in about half of the sirloin. Let it sear for a few moments. Don't worry about cooking the meat all the way through. All you want to do is sear the meat and get it really nice and browned. Once browned, remove with a slotted spoon onto a paper towel lined plate to drain. Repeat with other half of meat.
- Add additional oil if needed. Then add the sliced onions. Add a few cracks of pepper and a pinch of salt. Let the onions caramelize for a few minutes, until golden-brown and softened. Add in the mushrooms and green peppers,let them saute with the onions for another 10 minutes or so, stirring frequently.
- Incorporate in the dried thyme, garlic powder, onion powder and the minced garlic, stir to incorporate.
- Sprinkle in the remaining 2 tablespoons of flour over the onion/mushroom mixture, and stir to blend well. Next, carefully add in the hot broth to mixture, reserving about a cup. Carefully add the remaining flour to your reserved liquid, whisk until very smooth. Then slowly whisk the paste into the onion and pepper mixture. Be careful of flour lumps.
- Reduce heat to medium-low, allow the stew to simmer for about 15-20 minutes, uncovered. Turn heat to low or off and add the seared sirloin back in. Stir to combine; add extra salt and pepper to taste.
- Ladle about a cup of the stew into your hollowed out sourdough bowls. Top each with 2 slices of provolone, and place the bread bowls onto a foil-lined baking sheet. Pop under the broiler for just a couple of minutes to melt the cheese. Watch closely as this will burn quickly if not kept an eye on!!