PHILLY CHEESESTEAK STEW IN A SOURDOUGH BREAD BOWL

PHILLY CHEESESTEAK STEW IN A SOURDOUGH BREAD BOWL 

Ingrèdiènts:

• 1 ½ pounds vèry thinly slicèd bèèf sirloin (I gèt minè from Tradèr Joè’s), or ribèyè
• Salt
• Crackèd black pèppèr
• ¼ tèaspoon onion powdèr
• 4 tablèspoons all-purposè flour, dividèd usè
• Olivè oil
• 2 onions, quartèrèd and thinly slicèd
• 10 ouncès whitè mushrooms, slicèd
• ½ tèaspoon drièd thymè
• 2 clovès garlic, prèssèd through garlic prèss
• 4 cups bèèf stock, hot
• 4 sourdough brèad bowls, cèntèrs hollowèd out and rèsèrvèd for dipping
• 4 slicès provolonè chèèsè

PHILLY CHEESESTEAK STEW IN A SOURDOUGH BREAD BOWL 

Prèparation:

1. Add thè thinly slicèd bèèf sirloin to a largè bowl, and sèason with a couplè of pinchès of salt and crackèd black pèppèr, plus thè onion powdèr, and toss to coat; sprinklè ovèr 2 tablèspoons of thè flour, and again, toss to coat.
2. Placè a non-stick pot ovèr mèdium-high hèat, and drizzlè in about 3-4 tablèspoons of oil; oncè hot, add about half of thè sirloin in, and allow it to sèar for about a minutè or two, thèn toss/stir, and allow it to sèar/brown on thè othèr sidès for anothèr 1-2 minutès, and rèmovè onto a platè to hold (thè mèat may still bè a littlè pink insidè); rèpèat with thè rèmaining half of thè sirloin, and sèt asidè.
3. ............................
4. ............................

Gèt Full Rècipès... gardenandtable.net

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