Sunday, February 8, 2015

Philly Cheesesteak Stew

I love all things Cheesesteak.  Honestly, you can make Steak-Ums, or a Filet Mignon in a roll with cheese, onion and peppers, and I will think they are equally as good (well, maybe not, but you get the gist).  So this recipe popped up on Pinterest and I decided to have it. Except the recipe I looked at involved bread bowls, and I'm not that patient to have soup in bread.  Putting it in a bowl and having bread on the side is fine by me.

Anyway, I showed D the recipe. He agreed about the bread.  We found a bread recipe but decided to save that for another day.  We just bought "good" bread.

D made this while I was doing some laundry and playing video games.

The result was good.  You should make it.

We will tweak it next time to reduce the calories (not toss meat in flour, use Cooking Spray in place of some of the oil).

Philly Cheesesteak Stew

Photo by ALB

Recipe adapted from Barefeet in the Kitchen
Yield: 5 Servings, 2 Cups each.

2 lbs very thinly sliced beef sirloin (used chopped beef for carne asada, sold at Aldi)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
5 tablespoons all purpose flour
4 tablespoons olive oil, divided
2 yellow onions, halved and thinly sliced, about 2 cups worth
Added 1 green pepper, sliced 3 cups cremini or white button mushrooms (used 16 oz)
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 cups beef stock, hot
Top with Provolone cheese slices, hots and serve with bread

Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute. Sprinkle 3 tablespoons of flour over the meat and toss well to coat all the pieces. Warm 3 tablespoons of oil in a large pot over medium high heat. Add half the meat to the hot oil and spread it across the pan. Let it sear for a minute or two and then toss with tongs or flip to cook on the other sides. Remove to a plate (the meat should still be a little pink inside), repeat the steps with the remaining meat.

Add a tablespoon of oil to the pot, if needed, and add the onions along with a sprinkling more salt and pepper. Toss to coat the onions and pepper with oil and then allow them to cook, stirring occasionally, for about 6 minutes, until they have softened and turned golden brown. Add the mushrooms, the dried thyme and the garlic and continue sautéing for another 5-6 minutes, stirring occasionally.

Sprinkle the remaining 2 tablespoons of flour over the onion mixture and stir well to coat everything. Slowly add the HOT beef stock, stirring constantly, to avoid little lumps of flour from forming. Reduce the heat to medium low and simmer for about ten minutes to thicken the broth.

Remove from the heat and add the cooked sirloin, along with any juices from the plate. Stir to combine, taste and adjust seasonings as needed.

Ladle into 5 bowls. Add cheese, and hot cherry peppers.


Nutritional Information (From My Fitness Pal; Does not include Cheese, Bread, or Hots)
Calories: 481; Total Fat: 25 g; Saturated Fat: 6 g; Monounsaturated Fat: 8 g: Polyunsaturated Fat: 1 g; Trans Fat: 1 g; Cholesterol: 104 mg; Sodium: 623 mg; Potassium: 452 mg; Total Carbohydrate: 19 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 45 g

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