Philly Cheesesteak Stew

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Onion powder

  Spices

  ¼ tbsp or 2g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  2 cup, chopped or 320g

• Green bell pepper

  Sweet, green, raw

  2 cup, sliced or 184g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Beef stock

  Soup, home-prepared

  4 cup or 960g

• Sourdough bread

  French or vienna

  16 oz or 454g

• Provolone cheese

  4 slice (1 oz) or 112g

Directions

1. Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, 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 green pepper, 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 allow them to continue to sauté with the onions for another 6 minutes or so, stirring frequently. Add in the garlic, and stir to incorporate.
4. Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom 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.
5. Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to thicken 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.
6. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
7. Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping, if desired.