This post contains affiliate links. For more information, read my privacy policy.

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.

Looking for Low-FODMAP recipes?

28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!

buy now

Philly Cheesestew

Prep Time15

Cook Time30

Total Time45

Servings servings

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

cookware

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.