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Philly Cheesesteak Stew Sourdough Boules

cook time
35-40 Minutes


  • 2 California Goldminer® Sourdough Boule
  • 2 tbsp. vegetable oil, divided
  • ⅔ lb. chuck roast, cut into cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 onion, chopped
  • ½ green pepper, chopped
  • ½  red pepper, chopped
  • ½ orange pepper, chopped
  • ½ yellow pepper, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. flour
  • 3 cups beef broth
  • 2 tbsp. heavy cream
  • 1 1/2 cup shredded Provolone cheese


  1. In a large pot over medium heat, heat 1 tbsp. vegetable oil. Add chuck roast cubes and season with salt and pepper. Sear on all sides until meat is golden and cooked through, about 8-10 minutes. Set meat aside.
  2. Add remaining oil to pot and pour in onions and peppers. Cook until onions are translucent and peppers have softened, about 3 minutes. Add in garlic and cook until fragrant. Add in flour and cook 2 minutes, until flour turns slightly golden. Stir in beef broth, cream and ½ cup cheese. Bring to simmer and cook 10 minutes until thickened.
  3. Cut the tops off the bread boules and scoop out the inside of the bread to make a bowl. Place on a baking sheet and bake 10 minutes at 350˚.
  4. Once soup is thickened, add in meat and scoop into bread bowls. Top with remaining cheese and broil until cheese is melted and golden, about 10 minutes.
Serving: 2
Course: lunch, dinner,

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