Philly Cheesesteak Bread Bowl
Philly Cheesesteak Bread Bowls
This bread bowl is sure to be a crowd pleaser at you next party! This simple ingredient recipe is transformed into a mouth-watering dish by combining steak, savory vegetables and of course, cheese, together into a bread bowl big enough for sharing. We think your friends will thank us for it!
Link to our Best Ever Bread Bowl recipe: https://ketobakes.com/blogs/news/best-ever-bread-bowl
1 Best Ever Buns Bread Bowl
1 lb thinly sliced steak
2 cups mushrooms, thinly sliced
1 white onion, sliced
2 green bell peppers, sliced
2 tbsp butter
5 tbsp oil of choice
1 1/2 tbsp xanthan gum
2 1/2 cups beef broth
2 tbsp fresh parsley, chopped
4 slices of white American cheese
2 cups shredded provolone or Monterey Jack cheese
salt and pepper, to taste
In a skillet, heat 1 tbsp oil and 1 tbsp butter over medium-low heat. Add the onions and some salt and pepper. Cook until carmelized, about 10 minutes. Transfer to a bowl.
In the same pan, add 1 tbsp oil and 1 tbsp butter over medium-low heat. Add in the mushrooms and some salt and pepper. Cook until soft, then add in the parsley, reserving some for garnishing later. Add the mushrooms to the onions.
Add 1 tbsp oil to the skillet over medium heat and add in the green peppers, cooking until soft. Transfer to the bowl with the mushrooms and onions and mix together.
Add 2 tbsp oil to a pan over medium heat and add the steak, salt and pepper. Cook while stirring and add in the xanthan gum evenly over the top while continuing to stir. Pour the broth over the steak and stir until the mixture has thickened.
Add the onion, pepper and mushroom mixture back to the pan with the steak, reserving about 1/4 cup for the topping. Stir to combine.
Place your hollowed out bread bowl on a baking sheet and add a layer of cheese in the bottom. Top with the steak mixture. Repeat the process until another time, then top with the remaining cheese. Add the 1/4 cup reserved onion mixture to the very center.
Bake at 350 for 20-30 minutes. Remove from oven and sprinkle with remaining parsley.