Philly Cheesesteak Stew

• FOR THE STEW:
• 1 pound Shaved Steak OR 1 1/2 Pound Very Thinly Sliced Beef Sirloin
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Worcestershire Pepper OR Black Pepper
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Granulated Garlic (or Garlic Powder)
• 4 Tablespoons All-purpose Flour, Divided
• 4 Tablespoons Olive Oil, Divided
• 2 whole Large Onions, Peeled, Halved And Thinly Sliced (2 Should Yield About 2 Cups)
• 6 ounces, weight Fresh White Button Mushrooms, Sliced
• 6 ounces, weight Fresh Baby Bella Mushrooms, Sliced
• 1 whole Large Italian Green Pepper, Seeded, Deveined And Thinly Sliced (or Use A Large Green Bell Pepper, Seeded, Deveined And Thinly Sliced)
• 1 whole Large Red Bell Pepper, Seeded, Deveined And Thinly Sliced
• 1/2 teaspoons Dried Thyme
• 2 cloves Garlic, Finely Minced
• 4 cups Beef Stock, Heated Through Until Hot
• 8 ounces, weight Provolone Cheese, Shredded
• FOR THE GARLIC TOAST:
• 1 loaf (Long Thin Size) French Bread Or Baguette (Or 4 Sub Rolls), Ends Trimmed Off And Sliced Into 3/4-1 Inch Thick Slices
• Extra Virgin Olive Oil For Brushing On The Bread Slices
• 2 cloves (Large Size) Fresh Garlic, Peeled And Ends Trimmed

1. Place the shaved steak in a bowl. Sprinkle the meat with salt, Worcestershire pepper, onion powder and granulated garlic. Add half of the flour to the meat and toss to mix well.
2. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Add half of the meat and sear until lightly browned. Remove the meat to a plate, then repeat the process with 1 tablespoon of olive oil and the remaining meat. Remove the lightly browned meat to the plate and set aside.
3. Add the remaining 2 tablespoons of the olive oil to the pan. Add the onions and allow to cook, stirring occasionally, until they are softened and golden brown.
4. Stir in the mushrooms and both peppers. Cook, stirring occasionally, over medium heat until the peppers are tender and the mushrooms are cooked, about 6 minutes,
5. Stir in the thyme and garlic. Cook over medium heat until the garlic becomes aromatic.
6. Add the remaining half of the flour (I use rounded tablespoonfuls) and stir to make sure all the vegetables are coated.
7. Add the hot stock, starting with a couple ladles at a time, stirring constantly as you add the stock to prevent small lumps of flour from forming. Slowly stir in the remaining hot stock, reduce the heat to low and summer for about 10 minutes to thicken the broth.
8. While the stew is heating, make the garlic toast. Lightly brush both sides of the bread slices with olive oil. Place on a 15x10-inch baking pan. Bake at 350 F until lightly browned on the bottom. Check on it at the 5-7 minute mark; cook time depends on your oven. Flip the bread over, return to the oven and brown the other side of the slices. This doesn't take long so keep an eye on them.
9. Remove the pan from the oven and immediately rub both sides of each slice of bread with the garlic cloves.
10. Remove the stew from the heat and stir in the browned meat along with any meat juices from the plate. Taste and adjust the seasonings if needed. Dish it up! Top each serving of stew with shredded Provolone cheese and garlic toast on the side.
11. Recipe makes 4-6 servings.
12. Recipe adapted from The Cozy Apron.

stew, sirloin, kosher salt, worcestershire pepper, onion powder, garlic, allpurpose flour, olive oil, onions, white button mushrooms, bella mushrooms, italian green pepper, red bell pepper, thyme, garlic, beef, provolone cheese, garlic, bread, extra virgin, fresh garlic

Taken from tastykitchen.com/recipes/soups/philly-cheesesteak-stew/ (may not work)