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One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast in a bowl

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

A warm, comforting soup that brings all the flavors of a classic cheesesteak with rich broth, tender beef, savory bacon, and melty provolone cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main 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
  • to taste Salt and pepper
Cheesy Toast
  • 6 slices bread
  • Butter for toasting

Method
 

Preparation
  1. In a large pot, cook the crumbled bacon over medium heat until crispy. Remove it and set aside, leaving the bacon grease.
  2. In the same pot, add the diced onion and sliced bell pepper. Sauté until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the thinly sliced beef to the pot. Cook until the beef is browned.
Cooking
  1. Pour in the beef broth and bring to a simmer. Cook for 15 minutes.
  2. Lower the heat and stir in the heavy cream and provolone cheese until melted and smooth.
  3. Season with salt and pepper to taste.
Serving
  1. While the soup simmers, butter the slices of bread and toast them in a pan until golden brown.
  2. Serve the soup hot, garnished with crispy bacon on top and with cheesy toast on the side.

Notes

Add a splash of Worcestershire sauce for an extra layer of taste. For more customization, swap provolone for cheddar or mozzarella. Top with fresh herbs for garnish.