1-1/2 pounds thinly sliced Ribeye
salt and pepper to taste
1/2 tsp onion powder
4 Tbsp flour, divided
2 white onions, sliced in rings thinly
2 green bell peppers, sliced thin
1 tsp sugar
1 package mushrooms
1/2 tsp dried thyme
1/4 cup white wine
2 cloves garlic, chopped
4 cups (32ounces) beef stock, hot
4 bread bowls, centers hallowed out
8 slices cheddar cheese
Place sirloin in a bowl season with salt and pepper and onion powder. Place 2 Tbsp of flour in bowl with sirloin and toss to coat.
In a stock pot add 3 Tbsp olive oil and heat over medium high heat, add sirloin in 2 batches and sear, remove and place on plate, sear second half of sirloin.
Once your are done searing the sirloin, in the same pot add your onions and green peppers and 1 tsp sugar, allow onions to caramelize and green pepper to soften. Add Mushrooms and white wine and let them cook down. Add garlic and thyme.
Sprinkle 2 Tbsp of flour on top of your veggies and then slowly stir in Hot Beef Broth. Let Simmer 10 minutes
Preheat oven to broil.Place Bread Bowl and tops on a parchment paper covered cookie sheet. Ladle Cheesesteak mixture into each bread bowl top with 2 pieces of cheddar cheese each. Place under broiler watching carefully not to burn put just until bread bowl edges are toasty and cheese is bubbly. ENJOY!! 🙂
This recipe was adapted from the cozy apron