open-face philly cheesesteak

this recipe was adapted from another i've had saved on my pinterest for philly cheesesteak stew for some time.  the problem was, i couldn't find sourdough bread bowls so i bought sliced sourdough to go for open face sandwiches instead but then, after making the steak mixture, i realized it was too runny to put on top of the bread and be broiled without resulting in a big mess.  what a predicament.  i knew by putting the bread in first, it was likely to become soggy once baked but, it actually turned out good enough for me to want to save the recipe here and make a few tweaks at another time. it was a little soggy in some places so next time, i will try drying the bread out in the oven (on low) for a few minutes before i add it to the casserole dish or, making sourdough crostini's to serve alongside the steak mixture.

this dish is not exactly "clean" as far as clean-eating standards go but, i'm trying to be kinder to myself, to be more patient, to live a little more true to me, even if this includes having to embrace the fact that i am not a stick-thin woman and the natural and balanced version of myself does not desire to survive on chicken, broccoli, green smoothies, no-sugar, no carb, low salt, no this, no that etc.  food should not be feared and the complexes that i've developed over the years have left me so unbalanced, i've had one fight with myself after another as i've tried to figure out how to live in a healthy and balanced way.  i desire, intensely, to be at peace with myself.

so far, as i've made small changes here and there, i feel a sense of relief that i cannot even describe.  i've been practicing yoga regularly, going outside to run, listening to my favorite music, reading as many books i can find the time for and learning to grow plants and food in my yard.  spending time doing this that rejuvenate and inspire me.  making a real effort to eat foods that fuel my body, when i'm hungry and that i enjoy preparing.

in the past, holding myself to an unrealistic standard has had a tenancy to drain me in a such a way that i forgot to sit back and truly live my one and only life.

no more.

my point, partially, is that sourdough bread is delicious and so is cheese.  together, my goodness, they're wonderful.  i won't berate myself for enjoying it.  i will get up in the morning and go running because i enjoy it, not because i ate what i "shouldn't have" and, i will eat a salad for lunch tomorrow because i am darn good at making delicious salads, i can enjoy it and it's good for me.  balance.   onward ....

open-face philly cheesesteak
printable recipe

1.5 lb thinly slice top sirloin*
4 tbsp flour, divided
salt & pepper
1/4 tsp onion powder
3-4 tbsp olive oil
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
8 oz fresh button mushrooms, sliced
3 cloves garlic, crushed
1/2 tsp dried thyme
3 cups beef broth, hot
8 slices (1/2 lb) sourdough bread, cubed and dried
10 slices provolone

*the butcher at our supermarket sliced the sirloin for me

add the thinly sliced beef sirloin to a medium sized bowl and season with salt, pepper and the onion powder.  toss to coat and then toss in 2 tbsp of flour and mix again. 

heat a heavy-bottomed skilled over medium-high heat with 3 tbsp of olive oil.  once hot, add half of the sirloin (i had to put each piece in by hand because they were sliced so thin and stuck together in clumps).  sear the meat a minute or two per side and then remove it onto a plate; repeat with the other half.  set aside.

once the meat is cooked,  add a little more oil to the pot and toss in the sliced onions and peppers.  season with salt and pepper and cook, stirring frequenting, just above medium heat until they begin to caramelize (5-6 minutes).

add the mushrooms to the onion mixture and continue to cook until they are soft (another 5-6 minutes).

at this point, add the dried thyme and garlic and cook until garlic is fragrant.  sprinkle the remaining flour over the mixture, mix it in and then slowly pour in the hot beef broth.  as you pour in the broth, continue stirring so the flour will not clump.

reduce the heat to medium and allow the stew mixture to simmer while you prepare the bread.

  

slice the bread into cubes and toss in the bottom of a 9x13" casserole dish.

add the steak back to the skillet, mix well to incorporate all of the ingredients and then pour the mixture over the bread.

cover the mixture with the slices of cheese and bake, uncovered for 10-15 minutes (until cheese is bubbly and browned).

delicious! i'll update this post when i make it again with some changes to the bread portion.