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Hey family!! Today's video is a First Day Of Fall Soup Collab!! We're making homemade bread bowls and philly cheese steak stew!
Here's a link to the playlist! • NEW!! Sausage and Pota...
Bread Bowls:
www.tasteofhome.com/recipes/q...
Ingredients
2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Directions
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased ( I just used flour). Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds ( I used everything bagel seasoning). Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely.
Phliiy Cheese Steak Stew:
NOTE: I doubled this recipe.
thecozyapron.com/philly-chees...
Ingredients:
1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye
Salt
Cracked black pepper
¼ teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 onions, quartered and thinly sliced
10 ounces white mushrooms, sliced (NOTE: I subbed bell pepper.)
½ teaspoon dried thyme
2 cloves garlic, pressed through garlic press
4 cups beef stock/broth
Directions:
Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
Add in the dried thyme and the garlic, and stir to incorporate.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the beef stock/broth, stirring all the while to avoid any little flour lumps from forming.
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to tighten it up a bit, and to allow the flavors to marry.
After 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.