Philly Cheesesteak Stew in a bread bowl

*Ingredients :

+4 servings

°1 1/2 pounds beef tenderloin (680 g), sliced
°salt to taste
°pepper to taste
°½ teaspoon onion powder
°4 tablespoons all-purpose flour
°olive oil, spray
°2 sliced ​​onions
°10 ounces sliced ​​mushrooms (285 g)
°½ teaspoon dried thyme
°2 cloves garlic mashed
°4 cups of beef broth (960 ml)
½ cup heavy cream (80 ml)
°4 sourdough bread bowls
°4 slices provolone cheese

* Preparation : 

Adding steaks to large bowl, seasoning with salt, pepper, & onion powder, and toss to coat. Sprinkle two tablespoons of flour and stir to mix.
Place the saucepan over a medium heat, and sprinkle with olive oil. Once hot, add half of the sirloin inside, brown it, and lift onto a plate to firm, then repeat with the rest of the sirloin. Sit aside.
Add more oil to the saucepan, add the sliced ​​onions, a pinch of salt and pepper, and caramelize the onions, stirring constantly to avoid burning.
As soon as the onions soften, add the mushrooms and continue to fry until they soften.
Stir in dried thyme and garlic.
Sprinkle the remaining 2 tbsp. From the flour to the mixture, stir, then add the meat broth. Reduce heat to  simmer about 11 min .
Mix the heavy cream, then add the beef with the juices, and stir until the ingredients are combined.
Ladle into hollow pots of sourdough, covered with a slice of provolone, then grill until cheese is brown and melted.