Philly Cheesesteak Beef Stew

8 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Philly Cheesesteak Beef Stew made with richly browned chuck roast in butter with onions, bell peppers and mushrooms in a rich beef gravy that simmers low and slow in the oven and has all the flavors of a Philly Cheesesteak excluding the Cheez Whiz!

Classic Beef Stew is one of the most popular recipes on the site, third only to Slow Cooker Beef Stew and Slow Cooker Pot Roast. So when I make a recipe with a piece of chuck roast it comes from a place of love, and this Philly Stew is no exception.

Philly Cheesesteak Stew Philly Cheesesteak Stew

Unless this is your first visit to the site you know our hearts belong to all things Philly Cheesesteak (see all the recipes here) around here. We recently made Philly Cheesesteak Chili (a version of my super popular Slow Cooker Chili) and Philly Cheesesteak Pot Roast (a version of my super popular pot roast recipe linked above), this recipe rounds out my winter bowl of Philly comfort food without a bun.

What to serve with Philly Beef Stew?

Beef Stew is best served with Dinner Rolls which I would normally say deserves a smear of butter. But in this case, toast those rolls and smear them with some Cheez Whiz. Or get a sourdough bowl, toast it and serve this stew inside with a cap toasted and smeared with Cheez Whiz.


  • Chuck Roast: This is my hands down recommendation for your beef stew. Look for a well marbled piece that is thick and doesn’t have large chunks of fat.
  • Stew Meat: Most stew meat is simply NOT high quality. While it may seem like an easy pick because you can use it quickly, skip this cut.
  • Short Ribs: Boneless short ribs are the most indulgent option and fantastic if you get a good butcher willing to cut the meat for you into cubes.


Add the beef to the pressure cooker and set on the sauté setting with oil and brown well on all sides. Add the rest of the ingredients, set on high pressure for 35 minutes then release pressure fully.

Philly Beef Stew



  • Always brown your meat before adding it to the soup/stew. NEVER skip this step.
  • Never add water to a soup/stew, always use stock/broth as you’re building depth of flavor.
  • An easy way to add a splash of richness to any soup is to finish with a small knob of butter.
  • Add more tender vegetables like mushrooms in last as they’ll overcook if added too early.
  • Do not make stews with cuts of beef that are too lean. Lean cuts will make for very tough stews.
  • If you’d like to add cheese to the stew, you can use cubes of velveeta, melt some cheez whiz or put a slice of American cheese in the middle of scooping or just simply top with provolone or cheddar cheese.


Philly Cheesesteak Style Beef Stew

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Philly Cheesesteak Beef Stew

Philly Cheesesteak Stew made with richly browned chuck roast in butter with onions, bell peppers and mushrooms in a rich beef gravy that simmers low and slow in the oven and has all the flavors of a Philly Cheesesteak excluding the Cheez Whiz!
Yield 8 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 3 pounds chuck roast , cut into 2" chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 cloves garlic , minced
  • 1 yellow onion , cut into 1" chunks
  • 2 green bell peppers , cut into 1" chunks
  • 2 pounds yukon potatoes cubed
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 8 ounces mushrooms sliced


  • Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  • Add the butter and vegetable oil to a large dutch oven on medium heat and brown the beef well on all sides in batches (3-4 minutes per batch).
  • Remove the last batch of the beef and add in the garlic, onions, bell peppers and potatoes and cook for 2-3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce and stirring to combine.
  • Add the beef back into the pot, cover and cook in the oven for 2 hours.
  • Add the mushrooms to the pot, stir well and continue to cook for 1 additional hour.


Calories: 398kcal | Carbohydrates: 6g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 899mg | Potassium: 814mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 26.3mg | Calcium: 50mg | Iron: 4.4mg

Philly Beef Stew

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi Sabrina! Great flavor! I made this as a roast and then shredded the beef to make Philly cheese steak sandwiches – everyone loved it! I roasted onions and green peppers and topped with provolone cheese. Delicious – thank you!

  2. I need a bowl of this right now! With the weather we’ve had the last couple of days, I just want to snuggle on the couch with a big bowl of this!! It looks so flavorful!

  3. Your chicken poblano soup recipe sounds so good. Many of your recipes are visually appealing and delicious. Very glad I found this site.

    1. Thank you so much for catching that! You’ll want to add them with the other vegetables. I hope you enjoy it!