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Philly CheeseSteak and Potato Stew
2 tbsp. butter or margarine
3 large potatoes, peeled and sliced
1 to 1 1/2 lb. boneless bottom round steak, thin cut against the grain
2 tbsp. seasoned salt
1 tsp. ground black pepper
1 very large or 2 medium onions, sliced
2 large green peppers, sliced
3 cups beef broth, canned or from bullion
1 tsp. Dijon mustard
4 oz. pasteurized process cheese food (like Velveeta)
1 cup shredded cheddar cheese
water, as necessary
salt (as desired)
Additional shredded cheese for garnish
Add butter to large crockpot on high. Layer ingredients as follows: potatoes,
steak
(keep sliced together and upright), seasoned salt, black pepper, onions,
peppers.
Cook 1 hour. Turn to low and add broth, mustard, and cheeses. Cook 3-4 hours,
stirring liquid once or twice to incorporate cheeses. Add water if necessary to
make a
thinner stew. Adjust salt as desired.
Serve alone or with/on crusty bread, garnished with additional shredded cheese.
Notes: The beef will be very tender, but is often still in whole slices, if you
don’t
overstir. This makes it easy to place a slice or two of beef over bread, and
ladle the
other part of the stew on top. However, if the beef does "fall apart" it is
equally delicious.
I purchase the beef already sliced in packaged form at the local Wal-Mart
Supercenter
and it is very economical.
Serves 6-8
   
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