Philly Cheesesteak Stew

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If you are looking for the perfect comfort food recipe to warm you up on a cold day, look no further than my Philly Cheesesteak Stew recipe. It comprises all the flavors of your favorite Philly Cheesesteak Sandwich and transforms them into a delicious Philly Cheesesteak Stew in a bread bowl.

Philly Cheesesteak Stew

I take all the flavors for your favorite Philly Cheesesteak sub and combine them together into a delicious stew. I saute round steak with onion, bell peppers and seasoning, then add beef broth and simmer gently for an hour, during which time the stew will thicken.

Once the stew is cooked, I like to serve this hearty Philly Cheesesteak Stew in a scooped out bread bowl which I toast in the oven first. Then all I need to do is ladle the stew into the bread bowl, cover with cheese (a slice of provolone cheese is my choice) and bake to molten perfection in a hot oven.

Making Philly Cheesesteak Soup in a bread bowl like this requires little hands on preparation, most of the cooking time is the soup simmering away to thicken on the stove.

This is a proper winter warming bowl of food, something a little different, so why not give it a try with your family?

Recipe ingredients

• OIL: I use olive oil to saute the beef, you can replace olive oil with your favorite light flavored oil.
• BEEF: I used 1 pound of thinly sliced round steak to serve 4 diners.
• FLOUR: all purpose flour is added to thicken the stew.
• SEASONING: I like to season the stew with garlic powder, onion powder, salt and black pepper.
• BELL PEPPERS: I’ve added 2 green bell peppers to the stew, but you can use any color of pepper, or even a mix of colors.
• ONION: I add yellow onion to the stew as it has the best strong flavor.
• BROTH: for the best tasting gravy I recommend using a good quality beef broth.
• BREAD: I use bread bowls which I scoop out and serve the stew inside.
• CHEESE: I topped the bread bowl with slices provolone cheese.

How to make Philly Cheesesteak Stew

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

While the oil is heating, toss the round steak with the flour, garlic powder, onion powder, salt and pepper until well coated.

Add the steak to the pot along with the peppers and onions.

Saute the ingredients until the peppers are slightly tender and the beef is browned on the outside but still pink in the center.

Reduce heat to medium low and add the beef broth. Stir to mix.

Simmer the soup for around one hour, stirring occasionally, until the broth has thickened.

While the soup is cooking, preheat the oven to 350 degrees F.

Cut a circle into the center of each bread bowl and carefully remove the bread from the center of each loaf.

Place the prepared bowls on a baking sheet and toast them in the oven for 5 to 10 minutes.

When the stew has thickened, remove the pan from heat and ladle the soup into each bread bowl.

Cover the top of the bowl with a slice of provolone cheese and return the pan to the oven to bake for another 5 to 10 minutes, until the cheese on top is melted.

Flavor variations

• I’ve used round steak, but you can use other steak cuts like flank, sirloin, rib-eye or rump steak.
• Swap the beef for chicken thighs instead and make a Chicken Philly Stew.
• Add other vegetables into the stew like carrots, corn, zucchini, or mushrooms.
• Flavor the stew with freshly chopped herbs like parsley or thyme.
• Add some chopped smoked bacon to the stew, saute it along with the veggies.
• Beef broth gives a great meaty flavor, but can be substituted for chicken or vegetable broth.
• Swap the provolone cheese for mozzarella, cheddar, Monterey Jack, or Swiss cheese.

Serving suggestion

This is a hearty and filling bowl of stew, so I like to serve the stew alongside a fresh green salad or a side of steamed or roasted vegetables. Try my green beans, roasted carrots and mushrooms, or roasted broccoli.

Recipe hints & tips

• When sauteeing the steak you don’t want to overcook it, but you do want it to brown as it will add flavor to the stew.
• Taste the stew, check it for seasoning and adjust if you think it needs it. Proper seasoning will make all the difference to the finished dish.
• Don’t skip the step where you toast the bread bowl in the oven, toasting the bread stops it from becoming soggy when you add the cheesesteak stew.

FAQs

Try some of my favorite beef stew recipes here at When is Dinner

• Cowboy Stew
• Amish Beef Stew
• Slow Cooker Ground Beef Stew
• Dutch Oven Beef Stew
• Crock Pot Beef Stew
• Instant Pot Beef Stew
• Irish Beef Stew