Philly Cheesesteak Stoup
This came out as more of a stoup for me, but the flavor was so amazing, I didn't even care that it didn't thicken. In fact, it was so yummy, that I'm writing up a canning safe recipe, and am gonna set it up for long-term storage. Try this recipe, you won't be disappointed.
1 1/2 pounds beef sirloin (thinly sliced)
1/4 teaspoon Onion Powder
4 tablespoons Flour (divided use)
2 medium Onions (quartered and thinly sliced)
10 ounces White Mushrooms (sliced)
2 Green Bell Peppers (thinly sliced)
1/2 teaspoon dried thyme
2 cloves Garlic (minced or mashed)
4 cups Beef Stock/Broth
Sliced Provolone Cheese
For GF Option (Cornstarch Slurry)
Add the thinly sliced sirloin to a large bowl.
Season with salt, pepper, and onion powder.
Toss to coat.
Sprinkle over 2 tablespoons of the flour. (Skip this step if making a GF version)
Toss to coat.
Heat a large soup pot over medium-high heat.
Drizzle 3-4 tablespoons of olive oil into the pot.
Once hot, add the sirloin and sear on both sides. (Do this in batches if needed).
Once all the sirloin is seared, remove it from the pan and set it aside.
Add additional oil to the pot if needed.
Add onions and peppers.
Allow onions and peppers to sweat and soften. Approximately 6 minutes.
Allow mushrooms to soften and release moisture. Approximately 6 minutes.
Add the dried thyme and garlic.
Stir to incorporate.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour, stirring to incorporate. (Skip this step if making the gf version)
Slowly add the beef stock, stirring constantly to prevent lumps.
Add the sirloin back into the soup.
Let simmer for 10 minutes so the flavors can marry. (For gf version, add your Cornstarch slurry now, and simmer till the desired consistency).
Ladle soup into bowls and top with a slice of provolone cheese. Enjoy!