Description
A hearty stew that captures the rich flavors of a classic Philly cheesesteak, providing warmth and comfort.
Ingredients
- 2 lbs chuck roast, cut into cubes
- 1 large onion, chopped
- 2 bell peppers (red and green), sliced
- 4 cups beef broth
- 2 cups provolone cheese, shredded
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Crusty bread, for serving
Instructions
- In a Dutch oven, sauté the onions and bell peppers until softened.
- Add the beef cubes, browning them on all sides.
- Deglaze the pot with beef broth, adding Worcestershire sauce.
- Bring to a simmer, cover, and cook for about 1 hour until the meat is tender.
- Stir in provolone cheese until melted and combined.
- Serve hot, garnished with fresh parsley and accompanied by crusty bread.
Notes
For a gluten-free option, ensure your broth is certified gluten-free. For a dairy-free alternative, skip the cheese or use a substitute.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American