Cheesesteak Stew In A Bread Bowl Recipe By Tasty

CHEESESTEAK STEW IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
• Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
• Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
• Once the onions are softened, add mushrooms and continue sautéing until cooked.
• Stir in dried thyme and garlic.
• Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
• Mix in heavy cream, then add beef, along with juices, stir to combine.
• Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
• Enjoy!

ULTIMATE CHEESESTEAK SKEWERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
• Cut the hollowed bread piece into two and roll them down for compression.
• Slice the bell peppers.
• Cut the onions.
• Thinly slice the flank steak.
• Season the flank steak with salt and pepper to taste.
• Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
• Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
• Season the peppers and onions with salt and pepper to taste.
• Place the hollowed bread piece into the bread box.
• Line the bread box with provolone on all five sides.
• Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
• Seal the top with cheese and cover it with the second half of the hollowed bread.
• Place cheese on top of the box.
• Bake the cheesesteak box for 10 minutes.
• Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
• Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
• Enjoy!

DISNEYLAND'S SLOW-COOKED BEEF STEW BREAD BOWL RECIPE BY TASTY

Steps:

• Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
• In the same pan, cook garlic and onions until the onions are clear.
• In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
• Cover and cook on low for 7 and a half hours.
• While the stew is cooking, hollow out sourdough bread bowl. Use the hollowed out portion and toothpicks to create ears on the bread bowl.
• Ten minutes before serving, stir in a bag of frozen peas.
• Serve in the prepared bread bowl.
• Enjoy!

PHILLY CHEESESTEAK STEW RECIPE - (4.6/5)

Steps:

• Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat. 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. Next, add a little more oil to the pot if needed, and add in the sliced onions, 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 sauteing with the onions for another 6 minutes or so, stirring frequently. Add in the dried thyme and the garlic, and stir to incorporate. 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. Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to "tighten" 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. 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.