PhillyCheesesteak Stew in bread bowl


*Ingredients:

° 1 pound very thinly sliced ​​sirloin (I get it at Trader Joe's), or ribeye
° salt
° crushed black pepper
° ½ teaspoon onion powder
° 4 tsp allpurpose flour, divide
° olive
° 2 onions cut into quarters and thin slices
° 10 ounces sliced ​​white mushrooms
° ½ teaspoon dried thyme
° 2 garlic cloves, crushed with garlic
° 4 cups beef broth, hot
° 4 sourdough bread bowls, hollow centers and reserved for dipping
° 4 slices of provolone cheese

* Directions:

Add thinly sliced ​​beef to a large bowl, season with 2 pinch of salt and crushed black pepper, plus onion powder, and toss to coat; Sprinkle over 2 tablespoons of flour, and stir again until covered.  

- put a non-stick saucepan over medium-high heat, and put in about 3-4 tablespoons of oil; Once hot, add about half of the sirloin inside, let it sear for a minute or two, then flip and let it sear/brown on the other sides for another 1-2 minutes, then remove on  plate to hold ; Repeat with rest half of sirloin, & set apart .  

- Next, add a little oil to the pot if needed, and add sliced ​​onions, with a pinch of salt and black pepper. Allow the onions to caramelize for about 6 minutes, stirring constantly to avoid burning them, until they are golden brown and tender; Then add the mushrooms and let them fry with the onions for another 6 minutes or so, stirring frequently.  
Adding dry thyme and garlic also stir.

Once the garlic is fragrant, sprinkle the remaining 2 tablespoons of flour (one tablespoon can be a little "full") over the onion/mushroom mixture, and stir well to combine and mix; Next, slowly add the hot beef broth, stirring all the time to avoid any small "lumps" of flour from forming.  

Reduce the heat to medium-low, and let the soup simmer gently for about 10 minutes, uncovered, just to "tighten" it slightly, allowing the flavors to marry; After 10 minutes, turn off the heat and add the roast sirloin again along with any accumulated juices and stir until combined; Check to see if you need additional salt/pepper.  

To serve, put a little soup in the hollow sourdough bowls, then place a slice of provolone on top, and place the baking bowls on a baking sheet lined with aluminum foil and under the grill for just a few moments to melt the cheese and make it sticky.  
Serve with some sourdough bread, left on the side, for dipping.

Enjoy!