Philly Cheesesteak Bread Bowl
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Philly Cheesesteak Bread Bowl
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| Servings | Prep Time |
| 6Breadbowls | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 800g Beef StripsI use Rump steak and cut into strips
- 1/2tsp Salt
- 1/2tsp Pepper
- 1/2tsp Onion Salt
- 4tbsp Plain Flourdivided use
- 2 Brown Onionsdiced
- 6tbsp Olive Oil
- 300g Small Mushroomsthinly sliced
- 1 Green Capsicumdiced
- 1/2tsp Dried Thyme
- 2cloves Garliccrushed
- 3cups Beef Stock
- 4 Sourdough Bread Rollswith top sliced off and hollowed out to create a bowl
- 4slices Cheddar CheeseExtra Sharp
Instructions
- Add beef strips to a bowl with the salt, pepper and onion salt and toss to coat the beef strips
- Add 2 tbsp plain flour and toss to coat beef strips with the flour.
- Heat 4 tbsp oil in a frying pan over medium high heat.
- 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.
- 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.
- Add mushrooms & green capsicum, then continue to cook with the onions for a further 5 minutes, while stirring regularly.
- Add thyme and garlic and stir through to mix well.
- Sprinkle remaining 2 tbsp flour over the onion/mushroom mixture and stir to blend through.
- Add beef stock while continuing to stir and breaking any clumps that may form from the flour.
- Reduce heat to medium to low and simmer for 10 minutes to allow flavours to blend.
- Remove from heat and add beef strips into pot and stir through . Season with salt and pepper as required.
- Spoon the stew mixture into the hollowed-out sourdough bread rolls. You will likely have some liquid left over.
- Top each bread roll with a slice of cheddar cheese and place on a baking tray.
- Place bread bowls under a griller and grill until cheese melts. About 90 seconds
- Serve with some of the hollowed-out bread to be used for dipping.