Philly Cheesesteak Stew in a Bread Bowl
Description
Have your soup and your sandwich too with this soup in a bread bowl. Enjoy the rich, beefy gravy, roast beef slices, caramelized and sauteed onions in a crusty bread bowl that is topped with Provolone cheese and then broiled until melted and gooey! Mmmmm
Ingredients
2 lb. top round beef roast
3/4 t. Kosher or Sea salt
3/4 t. freshly ground black pepper
1 1/2 t. granulated onion or onion powder, divided
5 T. all-purpose flour, divided
3 T. canola oil
4 T. butter, divided
2 yellow onions, ends cut off, sliced in halves, peeled, cut into thin half moons
8-10 oz. baby bella mushrooms, sliced
1 t. dried thyme
3 cloves garlic, peeled and minced
4 c. beef stock
4 sourdough bread bowls, centers cut out to within 3/4 inch of the bottom and sides and reserved for croutons
4 slices Provolone cheese
Directions
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Cut beef into very thin slices that are about 1/2 an inch by 2 inches. Spread meat out on the cutting board, sprinkle with salt, black pepper, 3/4 teaspoon of the granulated onion, and 2 tablespoons of the flour. Toss together to make sure all the beef is evenly coated.
In a large soup pot with a heavy-bottom, warm 1 1/2 tablespoons of the oil over medium to medium- high heat. Add the butter in and swirl to melt. Immediately place half of the beef over the hot oil. Move it only enough to get more pieces in contact with the bottom of the pan. (It is best to not use a non-stick pan to brown the meat and carmelize the onions.) Do not stir it at this point, but let it cook without moving it for 2 minutes. Use a sturdy spoon or spatula to stir it and flip the pieces, cook for 1 more minute, then use a slotted spoon to transfer to a heat safe bowl.
Add the remaining oil and another tablespoon of butter and repeat the browning with the remaining beef. Transfer the cooked beef to the bowl and lightly tent with foil. Return the pan to the heat.
There should be a good amount of fat still in the pan, but if there isn't, add another teaspoon of butter or oil and toss in the onions along with a pinch of salt and a pinch of freshly ground black pepper. Drop heat to medium- low and cook onions, stirring frequently, until they are soft and golden brown, about 5 minutes. Do not crisp or burn the onions. Lower the heat if this is happening.
Stir in mushrooms with another pinch of salt, cook for 6 minutes. Add in thyme and garlic, stir well. When garlic is fragrant, sprinkle the flour over the surface of the onions and mushrooms, stir well, but it will be very pasty. Raise the heat to medium, let the mixture cook for 1 minute, stirring constantly.
Pour beef stock in all at once, stirring constantly, until smooth. Raise heat to medium -high and bring to a boil.
Boil for 2 minutes before adding in the cooked beef along with any accumulated juices and the remaining granulated onion. Drop heat to low, and simmer until the stew is thick and the beef is tender. Taste the stew and adjust seasonings, if needed.
Set broiler for high. Place hollowed out bread bowls on a rimmed baking sheet. Butter the cut side of the caps of thebread that was cut out of the bowls and set them next to the bowls on the baking sheet.
Ladle the stew into the bowls. Lay one slice of cheese on top of each one, and place under the broiler until cheese is bubbly and lightly browned in areas. Use a large, flat spatula to carefully transfer the stew filled bowls to individual serving plates. Serve them with their own toasted bread caps.
Serves 4