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. Season the thinly sliced beef sirloin with salt, black pepper, and onion powder in a large bowl. Toss to coat, then sprinkle with 2 tablespoons of flour and toss again.
2. Heat 3-4 tablespoons of oil in a non-stick pot over medium-high heat. Sear half of the sirloin for 1-2 minutes per side until browned, then remove to a plate. Repeat with the remaining sirloin.
3. Add more oil if needed, then sauté the onions and green pepper with a pinch of salt and pepper for about 6 minutes until golden-brown. Add mushrooms and sauté for another 6 minutes, then add garlic and stir.
4. Sprinkle the remaining flour over the onion mixture and stir well. Gradually add hot beef stock while stirring to prevent lumps.
5. Reduce heat to medium-low and simmer the stew uncovered for 10 minutes to thicken. Add the seared sirloin and any juices back into the pot, stirring to combine. Adjust seasoning if needed.
6. Ladle the stew into hollowed sourdough bowls, top with provolone slices, and broil briefly until the cheese melts. Serve with the leftover sourdough for dipping.