Philly Cheesesteak Stew

Difficulty Level

Cook Time


  • 1 1/2 lbs Dietz & Watson® Angus Roast Beef, thinly sliced
  • 2 onion, quartered and thinly sliced
  • 10 oz white mushrooms, sliced
  • 1/2 tsp dried thyme
  • 1 clove garlic, pressed through garlic press
  • 4 cups beef stock, hot
  • 4 sourdough bread, centers cut out for serving
  • 4 slices Dietz & Watson® Picante Provolone cheese


  1. 1 Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tbsp of oil; once hot, add Dietz & Watson® Angus Roast Beef.
  2. 2 Allow Angus Roast Beef to sear for :30 seconds, and remove onto a plate.
  3. 3 Add a little more oil to pot, and add the sliced onions; allow onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning, until golden-brown and softened.
  4. 4 Then, add in the mushrooms, and allow them to continue sautéing with the onions for another 6 minutes or so, stirring frequently.
  5. 5 Add in the dried thyme and the garlic, and stir.
  6. 6 Once the garlic becomes aromatic, sprinkle in the remaining 4 tablespoons of flour over the onion/mushroom mixture, and stir well to combine and blend.
  7. 7 Next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
  8. 8 Reduce the heat to medium-low, and allow the stew to simmer for about 10 minutes, uncovered.
  9. 9 Set oven to Broil.
  10. 10 Stir in the seared Angus Roast Beef to combine.
  11. 11 Serve stew in breadbowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet then broil in oven to melt the provolone cheese.