I made this recipe a couple of weeks ago. I used sliced pork roast instead of beef sirloin, we don’t eat a lot of beef. I think the next time I will use beef, it was not as flavorful as I think the beef would make it. I also did not use as much liquid because my husband is not a fan of soup, liquidity food (LOL). I would use all the liquid because it had no sauce at all. The rest of the recipe was very good. I will be making this again soon. I also added sliced bell peppers for more of a cheese steak flavor.
I also think that i might try this in my crock pot and just let the meat cook for a few hours to let all the flavors blend together. I will update after we try it.
Husband did like it and wanted to have seconds. This is how I know my husband likes a meal or not.
Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning. Once the onions are softened, add mushrooms and continue sautéing until cooked
Stir in dried thyme and garlic.
Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes
Mix in heavy cream, then add beef, along with juices, stir to combine.