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If you’re a fan of the iconic Philly cheesesteak, you’re in for a treat with this innovative and comforting Philly Cheesesteak Stew. This dish captures all the flavors of the beloved sandwich and transforms them into a hearty stew that’s perfect for cozy dinners at home. Originating in Philadelphia, the classic cheesesteak sandwich features thinly sliced beef, melted cheese, and sautéed onions and peppers, all served in a soft hoagie roll. The Philly Cheesesteak Stew takes these familiar ingredients and reimagines them into a warm and filling dish, ideal for those busy weeknight dinners or gatherings with friends and family.

Philly Cheesesteak Stew

Indulge in the comforting flavors of a classic with this Philly Cheesesteak Stew recipe! This hearty twist on the beloved sandwich features tender beef, melty provolone cheese, and sautéed onions and peppers, all simmered to perfection. Perfect for cozy dinners or gatherings, this stew is sure to impress everyone at your table. Ready to warm up your kitchen? Click through to explore the full recipe and enjoy every delicious bite!
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Ingredients
  

1 lb beef flank steak, sliced thinly

1 cup onion, diced

1 cup green bell pepper, diced

1 cup mushrooms, sliced

2 garlic cloves, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

2 cups potatoes, cubed

1 teaspoon dried oregano

1 teaspoon black pepper

1/2 teaspoon salt

1 cup provolone cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beef: Heat the olive oil in a large pot over medium-high heat. Add the sliced flank steak and sauté until browned, about 5-7 minutes. Remove the beef from the pot and set aside.

    Sauté Vegetables: In the same pot, add the diced onions, green bell peppers, and mushrooms. Cook for 5 minutes until vegetables are softened. Add the minced garlic and cook for an additional minute.

      Build the Stew: Return the browned beef to the pot. Add the cubed potatoes, beef broth, Worcestershire sauce, dried oregano, black pepper, and salt. Stir well to combine.

        Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30-35 minutes, or until the potatoes are tender, stirring occasionally.

          Final Touch: Once the potatoes are cooked through, remove the pot from heat. Stir in the shredded provolone cheese until melted and creamy.

            Serve: Ladle the stew into bowls and garnish with freshly chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

                - Presentation Tips: Serve the stew in deep bowls with a slice of crusty bread on the side for dipping. Drizzle a little extra olive oil on top for a glossy finish.