Philly Cheesestew
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Normally, when I Paleo-ize popular sandwiches, I make a salad or lettuce wrap out of them. But the Philly Cheesesteak is a hot, gooey mess that just doesn’t suit leafy greens. Enter the Philly Cheesestew! If you tolerate dairy well, throw a slice of Provolone on top just before serving, but even without it, this is a hearty, satisfying meal.
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Philly Cheesestew
Ingredients
- 1 1/2 pounds sirloin steak sliced thin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 1/4 teaspoon onion powder
- 2 tablespoons coconut oil
- 1 large onion sliced thin, omit for IC
- 8 ounces mushroom
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 cups chicken broth
Equipment
Instructions
- Season the beef with salt, pepper, and onion powder.
- Cook in the oil in a large pot over medium-high until seared on all sides, about 4 minutes, then remove from pot and set aside.
- Cook the onions in the pot at medium heat until caramelized, about 15 minutes.
- Add the mushrooms and cook until soft, about 5 minutes, then stir in the remaining ingredients except steak.
- Reduce the heat to medium-low and simmer for 10 minutes.
- Add the meat to the pot and heat through.