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Today we’re making my delicious Philly cheesesteak stew that is perfect for chilly days!
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Philly Cheesesteak Stew
1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese
In a large soup pot or Dutch oven heat oil over medium-high heat. Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms. Cook for 5-7 minutes or until they are softened. Add garlic and cook for another 30 seconds. Add flour and cook for an additional minute stirring constantly. Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes. Turn the broiler on high. Ladle stew into heat safe bowls and top with croutons and provolone cheese. Broil for 2-3 minutes or until cheese is melted and bubbly.