Philly cheesestew: the comfort of a cheesesteak, rebuilt as a warming bowl

The warm, savory, gooey flavors of a Philly cheesesteak carry over beautifully into a bowl. This takes the heart of it, seared beef and deep caramelized onions and mushrooms, and turns it into a broth-based stew built entirely from real ingredients. If someone at your table tolerates dairy, they can melt cheese onto their own bowl while yours stays as it is.

The medicine here is mostly in the beef. Red meat is one of the better sources of zinc, which is involved in immune regulation and gut-barrier repair, and it carries iron and B vitamins your body uses for energy. Mushrooms add their own savory depth and B vitamins, and the broth base brings gut support and ties the bowl together. This is dense, grounding nourishment, the kind that holds you on a low-energy day.

Source the beef from an animal raised well, and let the long, slow caramelizing of the onions be its own small ritual. It cannot be rushed, and that is part of the gift. When the bowl is done, look at it before you eat: the dark onions, the browned beef, the broth. Take one breath, then begin.

Ingredients

• 1 1/2 lb sirloin, sliced thin
• 1/2 tsp sea salt
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 2 tbsp coconut oil
• 1 large onion, sliced thin (omit for interstitial cystitis or low-FODMAP)
• 8 oz mushrooms, sliced
• 4 cups chicken broth or bone broth

Method

Pat the sliced sirloin dry and season it with the salt and onion powder. Warm 1 tablespoon of the coconut oil in a large skillet or pot over high heat and sear the beef about 4 minutes, just until browned. Set it aside.

Lower the heat to medium-low and add the second tablespoon of coconut oil. Add the sliced onion and let it caramelize slowly, about 15 minutes, stirring now and then, until it is soft and deeply golden. Do not rush this part. The flavor of the whole stew comes from here.

Add the mushrooms and cook about 5 minutes until they soften and release their liquid. Pour in the broth and add the thyme and garlic powder. Bring it up to a simmer and let it go about 10 minutes so the flavors come together.

Return the beef to the pot to heat through, taste for salt, and serve warm.

Instant Pot variation

Use the Saute setting to sear the beef in coconut oil, then set it aside. Caramelize the onion on Saute, which takes patience even here, then add the mushrooms and cook them down. Add the broth and seasonings, seal, and cook on high pressure for 5 minutes with a quick release. Return the beef to warm through on Saute. The pressure time is a sensible estimate and is flagged for kitchen testing.

*Adapted from acleanplate.com*