Philly Cheesesteak Bread Bowl

Looking for something a little different for dinner.  Try this great Philly Cheesesteak variation.  Combining steak, gravy and breadrolls, it leaves you just drooling at the thought…

The thinly sliced rump steak stews beautifully with a gravy mixture of onion, mushroom and garlic.  Seasoned with pepper and the flavours blend together to produce an amazing dish.  Served in a sourdough bread bowl and finished with a sharp cheddar cheese slice melted into the top under the griller.  It is just a mouth-watering result.

You will be so surprised at the simplicity of the ingredients and the making of this meal.  Once you have tried this meal, you will be looking for opportunities to have it again.  It really tastes fantastic.

Print Recipe

Philly Cheesesteak Bread Bowl

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Breadbowls

Ingredients

• 800 g Beef Strips I use Rump steak and cut into strips
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Onion Salt
• 4 tbsp Plain Flour divided use
• 2 Brown Onions diced
• 6 tbsp Olive Oil
• 300 g Small Mushrooms thinly sliced
• 1 Green Capsicum diced
• 1/2 tsp Dried Thyme
• 2 cloves Garlic crushed
• 3 cups Beef Stock
• 4 Sourdough Bread Rolls with top sliced off and hollowed out to create a bowl
• 4 slices Cheddar Cheese Extra Sharp

Prep Time 15 minutes Cook Time 30 minutes Servings Breadbowls Ingredients 800 g Beef Strips I use Rump steak and cut into strips 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Onion Salt 4 tbsp Plain Flour divided use 2 Brown Onions diced 6 tbsp Olive Oil 300 g Small Mushrooms thinly sliced 1 Green Capsicum diced 1/2 tsp Dried Thyme 2 cloves Garlic crushed 3 cups Beef Stock 4 Sourdough Bread Rolls with top sliced off and hollowed out to create a bowl 4 slices Cheddar Cheese Extra Sharp

Instructions

1. Add beef strips to a bowl with the salt, pepper and onion salt and toss to coat the beef strips
2. Add 2 tbsp plain flour and toss to coat beef strips with the flour.
3. Heat 4 tbsp oil in a frying pan over medium high heat.
4. Add about half the beef strips and cook until browned, about 3-4 minutes. Set aside. Add extra oil as required, and repeat process until all the beef strips are cooked and set aside.
5. Add more oil if required then add onions to the pot and cook for about 5 minutes until onion begins to turn brown and tender.
6. Add mushrooms & green capsicum, then continue to cook with the onions for a further 5 minutes, while stirring regularly.
7. Add thyme and garlic and stir through to mix well.
8. Sprinkle remaining 2 tbsp flour over the onion/mushroom mixture and stir to blend through.
9. Add beef stock while continuing to stir and breaking any clumps that may form from the flour.
10. Reduce heat to medium to low and simmer for 10 minutes to allow flavours to blend.
11. Remove from heat and add beef strips into pot and stir through . Season with salt and pepper as required.
12. Spoon the stew mixture into the hollowed-out sourdough bread rolls. You will likely have some liquid left over.
13. Top each bread roll with a slice of cheddar cheese and place on a baking tray.
14. Place bread bowls under a griller and grill until cheese melts. About 90 seconds
15. Serve with some of the hollowed-out bread to be used for dipping.