One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe
This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is a comforting and hearty meal that combines tender thinly sliced beef, sautéed peppers and onions, creamy provolone cheese, smoky crispy bacon, and rich heavy cream. Inspired by the classic Philly cheesesteak sandwich, this soup delivers all the beloved flavors in a warm, creamy, and easy-to-make bowl-perfect for cozy dinners with minimal cleanup.
- 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
- 1 lb thinly sliced beef steak (preferably well-marbled)
- 1 medium onion, diced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream (full-fat)
- 1 ½ cups shredded provolone cheese
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
Toppings and Sides
- 6 slices bacon
- 4 slices bread (for cheesy toast)
- Butter, for spreading on bread
- Extra shredded cheese for topping the bread (cheddar or provolone works well)
Instructions
- Prep Everything First: Thinly slice the beef, dice the onion, slice the bell pepper, and mince the garlic to make the cooking process smooth and stress-free.
- Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until soft and fragrant, about 5 minutes. Then add the sliced green bell pepper and minced garlic, stirring gently until they begin to soften, about 3 more minutes.
- Cook the Beef: Add the thinly sliced beef steak to the pot and sear lightly, stirring occasionally until the beef is browned and just cooked through, about 5-7 minutes. This helps lock in the juices and develop deep flavor.
- Build the Soup: Pour in 4 cups of beef broth and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes so the flavors meld together beautifully.
- Make It Creamy: Lower the heat to medium-low and stir in 1 cup of heavy cream. Gradually add the shredded provolone cheese, stirring constantly to melt it smoothly into the soup, creating a velvety texture without clumps.
- Prepare Cheesy Toast: Meanwhile, preheat your oven broiler. Butter the slices of bread, sprinkle extra shredded cheese on top, and place them under the broiler. Broil for 2-3 minutes until bubbly and golden brown, watching closely to avoid burning.
- Cook Bacon: In a separate skillet, cook the bacon slices over medium heat until very crisp. Drain the bacon on paper towels, then chop or crumble it for topping.
- Finish and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, generously sprinkle with crispy bacon pieces, and serve alongside the cheesy toast for dipping and added texture.
Notes
- Slicing beef very thinly helps achieve the tender texture characteristic of a Philly cheesesteak.
- Add cheese slowly and over low heat to prevent clumping and ensure smooth melting.
- Cook the bacon until very crisp to contrast the creamy soup with smoky crunch.
- Use full-fat heavy cream for the richest, smoothest soup texture.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat, adding a splash of broth or milk to loosen if necessary.
- Optional add-ins include mushrooms or jalapeños for extra flavor and spice.
Keywords: Philly cheesesteak soup, one-pot soup, beef soup, creamy soup, bacon, cheesy toast, comfort food, quick dinner
