One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe
This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is the ultimate comfort food that combines tender beef, smoky bacon, creamy provolone cheese, and the classic flavors of a Philly cheesesteak in a warm, creamy soup. Perfect for cozy nights, this easy-to-make recipe features minimal cleanup and maximum flavor, making it a family favorite and a reliable go-to meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 1 lb thinly sliced beef steak (well-marbled)
- 1 medium onion, diced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream (full-fat)
- 1 ½ cups provolone cheese, shredded
- Salt and pepper, to taste
- 2 tbsp butter (for sautéing)
Topping & Side Ingredients
- 6 slices bacon
- 4 slices bread
- Butter (for bread slices)
- Additional shredded cheese for toast topping (mozzarella or provolone, about 1 cup)
Instructions
- Prep Everything First: Thinly slice the beef, dice the onion, slice the bell pepper, and mince the garlic. Having all ingredients ready before cooking ensures a smooth process.
- Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened and fragrant, about 4-5 minutes. Add the sliced bell pepper and minced garlic, stirring gently for another 2-3 minutes.
- Cook the Beef: Add the thinly sliced beef steak to the pot. Sear it lightly, stirring occasionally, until it’s just browned and juices start to release, approximately 5-6 minutes. This seals in flavor and tenderness.
- Build the Soup: Pour in 4 cups of beef broth and bring the mixture to a gentle simmer. Reduce heat to low and let simmer for 10 minutes to allow flavors to meld together.
- Make It Creamy: Lower the heat further and stir in 1 cup of heavy cream. Gradually add 1 ½ cups of shredded provolone cheese in small handfuls, stirring constantly until the cheese melts completely and the soup becomes smooth and velvety.
- Prepare Cheesy Toast: While the soup simmers, preheat your oven’s broiler. Butter 4 slices of bread and top each with your choice of shredded cheese (about ¼ cup per slice). Place under the broiler until the cheese bubbles and turns golden brown, about 2-3 minutes. Watch carefully to avoid burning.
- Cook Bacon and Finish the Soup: In a skillet, cook 6 slices of bacon until crispy. Drain on paper towels. Season the soup with salt and pepper to taste. Ladle soup into bowls, top each with crispy bacon pieces, and serve hot with cheesy toast on the side for dipping.
Notes
- Use a sharp knife to slice the beef very thinly for the best texture and tenderness.
- Add the cheese slowly over low heat to prevent clumping and ensure a smooth soup.
- Cook bacon until very crisp to add a nice smoky contrast to the creamy soup.
- Full-fat heavy cream is recommended for the richest, creamiest texture.
- Leftovers can be kept in the refrigerator in an airtight container for up to 3 days.
- When reheating, heat gently over low heat and stir often; add broth or milk if the soup thickens too much.
Keywords: Philly cheesesteak soup, one pot soup, beef soup, cheesy soup, comfort food, bacon soup, cheesy toast, easy dinner, quick soup recipe
