One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe

Introduction

This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast brings all the flavors of the classic sandwich into a comforting, creamy bowl. Packed with tender beef, melty provolone, and savory bacon, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 1 pound beef steak, thinly sliced
• 1 diced onion
• 1 thinly sliced green bell pepper
• 2 minced garlic cloves
• 6 cups of beef broth
• 1 cup of heavy cream
• 1 cup of provolone cheese, shredded
• 6 slices of bacon, cooked and crumbled
• Salt and pepper, to taste
• 6 slices of bread
• Butter for toasting

Instructions

1. Step 1: Slice the beef steak thinly, dice the onion evenly, thinly slice the green bell pepper, and mince the garlic cloves finely.
2. Step 2: In a large pot over medium heat, melt butter until it gently bubbles. Add the diced onion and cook until translucent and fragrant. Add the sliced green bell pepper and minced garlic, stirring until the garlic is fragrant but not burned.
3. Step 3: Add the thinly sliced beef to the pot with the vegetables. Stir occasionally, allowing the beef to sear and develop a savory aroma.
4. Step 4: Pour in the beef broth and bring the mixture to a gentle simmer, letting the flavors meld.
5. Step 5: Reduce heat to low. Slowly stir in the heavy cream, then gradually add the shredded provolone cheese, stirring constantly to keep the soup smooth and creamy.
6. Step 6: While the soup simmers, preheat the oven to broil. Butter each bread slice generously, place them on a baking sheet, top with provolone cheese, and broil until bubbly and golden brown.
7. Step 7: Season the soup with salt and pepper to taste. Ladle into bowls, sprinkle with crumbled bacon, and serve alongside the cheesy toast for a perfect finish.

Tips & Variations

• For extra depth, sear the beef in batches to avoid overcrowding the pan and ensure a good sear.
• Substitute provolone with mozzarella or cheddar for a different cheesy flavor.
• Add sliced mushrooms for an earthy twist.
• Use a crusty roll instead of bread slices for cheesy toast if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separating. Keep cheesy toast separate and reheat in the oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this soup?

Yes, thinly sliced ribeye or sirloin works well. Choose cuts that cook quickly and remain tender when sautéed.

Is it okay to freeze this soup?

You can freeze it, but the cream may separate upon thawing. To minimize this, freeze before adding cream, then stir in cream when reheating.

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe

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★★★★★

4.4 from 166 reviews

This hearty One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast combines tender slices of beef steak, sautéed peppers and onions, and a creamy provolone cheese base. Enhanced with crispy bacon and served alongside golden, cheesy toasted bread, this comforting soup captures all the flavors of a classic Philly cheesesteak in an easy, creamy soup form.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Soup Ingredients

• 1 pound beef steak, thinly sliced
• 1 diced onion
• 1 thinly sliced green bell pepper
• 2 minced garlic cloves
• 6 cups beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 6 slices bacon, cooked and crumbled
• Salt and pepper, to taste

Cheesy Toast Ingredients

• 6 slices of bread
• Butter, for toasting
• Additional provolone cheese for topping

Instructions

1. Prep Your Ingredients: Begin by thinly slicing the beef steak. Dice the onion evenly to ensure uniform cooking. Thinly slice the green bell pepper and finely mince the garlic cloves to release their aroma during cooking.
2. Sauté Aromatics: In a large pot over medium heat, melt butter until just bubbling. Add the diced onion and cook until translucent and fragrant. Add the sliced green bell pepper and minced garlic, stirring carefully to prevent burning, cooking until fragrant.
3. Cook the Beef: Add the thinly sliced beef steak to the sautéed vegetables in the pot. Stir occasionally to sear the beef, locking in its juices and developing a rich, savory aroma.
4. Add the Broth: Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook briefly so the broth absorbs the flavors of the beef and vegetables, forming a flavorful soup base.
5. Incorporate Cream and Cheese: Reduce the heat to low. Slowly stir in the heavy cream, then gradually add the shredded provolone cheese, stirring constantly to achieve a smooth, creamy soup without clumps.
6. Prepare Cheesy Toast: While the soup simmers, preheat your oven’s broiler. Generously butter each slice of bread and place them on a baking sheet. Top each slice with additional shredded provolone cheese and broil until the cheese is bubbly and golden brown, about 2-4 minutes. Watch closely to avoid burning.
7. Finish and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with crumbled cooked bacon for added texture and flavor. Serve alongside the cheesy toast for a deliciously crunchy accompaniment.

Notes

• Thinly slicing the steak helps it cook quickly and tenderly in the soup.
• Use provolone cheese for an authentic Philly cheesesteak flavor, but mozzarella or cheddar can be substituted if needed.
• Watching the bread under the broiler is important to prevent burning; it can brown quickly.
• For a richer soup, use full-fat cream and quality beef broth.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Philly cheesesteak soup, beef soup, cheesy toast, bacon soup, comforting soup, creamy soup, one-pot soup