It’s safe to say that we love anything Philly Cheesesteak around here. My first recipe here was Philly Cheesesteak Stuffed Peppers and I recently made Philly Cheesesteak Egg Rolls. I made tomato soup in a bread bowl a few weekends back and it came out great so I decided to try out some stew in the bread bowl and see if it has the same effect. This came out great! The bread soaked in all the extra flavor and it was delicious. My husband and I ended up sharing the bowl to cut down on how much bread we were eating. You can also just eat the stew and then save the bowl for lunch the next day, just pop it in the oven for a few minutes to crisp up and you have a delicious toasty second meal!
Ingredients:
1 lb thinly sliced sirloin
Salt and pepper
Olive Oil
1/4 teaspoon onion powder
4 tablespoons flour
1 sweet onion, sliced thin
1 green pepper, diced into 1/2 inch pieces
1/2 teaspoon thyme
2 cloves garlic, chopped
3 cups beef stock
6 slices mozzarella
2 Rosemary and Olive Oil Bread Bowls (you can also use sourdough if preferred)
Instructions:
1) Preheat oven to 350 degrees. Add sirloin to large bowl and season with some salt and pepper, onion powder and 2 tablespoons of flour. Toss to coat.
2) Place dutch oven or other sturdy pot on the stove and add olive oil. Heat to medium-high and add sirloin. Sear and brown on all sides and remove to a plate for later use.
3) Add more oil and add the onions with a little more salt. Cook for 6-8 minutes until softened and browned. Add peppers and cook and additional 2 minutes till softened.
4) Add thyme and garlic and stir. Cook for a minute then add the remaining flour and mix well.
5) Slowly mix in the beef stock and stir constantly to mix in the flour well.
6) Lower to medium-low and simmer for 10-15 minutes until thickened. If still too watery, whisk together 2 tablespoons corn starch with 2 tablespoons water and add it to the stew.
7) While stew is simmering, cut the tops off the bread and scoop out the inside. Leave about 1/4 inch of bread on the inside. Take 2 slices of mozzarella and place on the bottom of each bowl. Bake the bowls for 10 minutes until crispy.
8) Turn on your broiler and ladle the stew into the bowl. Top with 2 slices of mozzarella onto each bowl and broil for a few minutes until cheese is melted, about 3-4 minutes.
Ingredients
- 1 lb thinly sliced sirloin
- Salt and pepper
- Olive Oil
- 1/4 teaspoon onion powder
- 4 tablespoons flour
- 1 sweet onion, sliced thin
- 1 green pepper, diced into 1/2 inch pieces
- 1/2 teaspoon thyme
- 2 cloves garlic, chopped
- 3 cups beef stock
- 6 slices mozzarella
- 2 Rosemary and Olive Oil Bread Bowls (you can also use sourdough if preferred)
Method
- Preheat oven to 350 degrees. Add sirloin to large bowl and season with some salt and pepper, onion powder and 2 tablespoons of flour. Toss to coat.
- Place dutch oven or other sturdy pot on the stove and add olive oil. Heat to medium-high and add sirloin. Sear and brown on all sides and remove to a plate for later use.
- Add more oil and add the onions with a little more salt. Cook for 6-8 minutes until softened and browned. Add peppers and cook and additional 2 minutes till softened.
- Add thyme and garlic and stir. Cook for a minute then add the remaining flour and mix well.
- Slowly mix in the beef stock and stir constantly to mix in the flour well.
- Lower to medium-low and simmer for 10-15 minutes until thickened. If still too watery, whisk together 2 tablespoons corn starch with 2 tablespoons water and add it to the stew.
- While stew is simmering, cut the tops off the bread and scoop out the inside. Leave about 1/4 inch of bread on the inside. Take 2 slices of mozzarella and place on the bottom of each bowl. Bake the bowls for 10 minutes until crispy.
- Turn on your broiler and ladle the stew into the bowl. Top with 2 slices of mozzarella onto each bowl and broil for a few minutes until cheese is melted, about 3-4 minutes.
