Philly Cheesestew

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

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings4 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.

Nutrition

Calories: 555kcal | Carbohydrates: 8g | Protein: 45g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 1362mg | Potassium: 839mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 290mg | Iron: 4mg