One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

Why Make This Recipe

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is an enjoyable twist on the classic Philly cheesesteak. This dish combines all the rich flavors of a traditional sandwich into a comforting soup, perfect for cold days or cozy evenings. It’s not only quick to prepare but also requires minimal cleanup since everything is cooked in one pot. The addition of crispy bacon and cheesy toast elevates this meal, making it satisfying and delicious.

How to Make One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

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

Directions :

1. Begin by slicing your beef steak thinly. Dice the onion as uniformly as possible for even cooking, and thinly slice the green bell pepper. Mince the garlic finely, allowing its full aroma to develop during cooking.
2. In a large pot over medium heat, melt butter until it gently bubbles. Add the onion, cooking until it becomes translucent and starts releasing its sweet aroma. Toss in the green bell pepper and minced garlic, stirring until the garlic becomes fragrant, ensuring you don’t burn them.
3. Add the thinly sliced beef steak to the sautéed vegetables. Stir occasionally, allowing the steak to sear and lock in its juices, creating a rich, savory aroma.
4. Pour in the beef broth, and let the mixture come to a gentle simmer. The broth will absorb the flavors of the beef and vegetables, forming the base of your soup.
5. Reduce the heat to low, and slowly stir in the heavy cream. Gradually add the shredded provolone cheese, stirring constantly to ensure a smooth, creamy texture without clumps.
6. While the soup simmers, preheat the oven to broil. Butter each slice of bread generously, then place them on a baking sheet. Top with additional provolone cheese and broil until the cheese is bubbly and golden brown.
7. Add salt and pepper to the soup to taste. Ladle the soup into bowls, and top with a handful of crumbled bacon for a crunchy texture. Serve with the cheesy toast, which adds a satisfying crunch to each bite of soup.

How to Serve One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

Serve the soup hot in bowls, ensuring each serving is topped with crispy crumbled bacon for extra flavor. Pair the soup with cheesy toast on the side to enhance the meal. This dish can be a delightful lunch or dinner option that everyone will love.

How to Store One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

You can store any leftover soup in an airtight container in the fridge for up to three days. Before storing, let the soup cool to room temperature. It can also be frozen for up to three months. Just remember to divide it into portions for easier reheating. The cheesy toast is best enjoyed fresh and should be consumed on the same day it is made.

Tips to Make One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

• For added flavor, marinate the beef steak in your favorite seasonings before cooking.
• Use a mix of cheeses like mozzarella or cheddar for a different texture and taste.
• If you prefer a thicker soup, mix a little cornstarch with water and stir it into the soup before adding the cream.

Variation

You can customize this soup by adding your favorite vegetables like mushrooms or jalapeños for some extra heat. For a lighter version, try using turkey or chicken instead of beef.

FAQs

Q: Can I make this soup in advance?
A: Yes, you can make it a day ahead and reheat it when ready to serve.

Q: Is there a vegetarian version of this recipe?
A: Yes, you can substitute the beef with mushrooms and vegetable broth for a hearty vegetarian option.

Q: Can I use a slow cooker for this recipe?
A: Absolutely! You can sauté the vegetables and meat on the stove and then transfer everything to a slow cooker. Cook on low for 4-6 hours for a delicious result.

One-Pot Philly Cheesesteak Soup

A comforting soup that captures the rich flavors of a Philly cheesesteak, topped with crispy bacon and served with cheesy toast.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef steak, thinly sliced Use your favorite cut of beef.
• 1 medium onion, diced Dice as uniformly as possible.
• 1 medium green bell pepper, thinly sliced
• 2 cloves garlic, minced Mince finely for better flavor.
• 6 cups beef broth Use low sodium if preferred.
• 1 cup heavy cream For creaminess.
• 1 cup provolone cheese, shredded
• 6 slices bacon, cooked and crumbled Crisp for the best texture.
• to taste salt and pepper Season to your liking.
• 6 slices bread For making cheesy toast.
• butter for toasting Generously butter the bread.

Method

 

Preparation

1. Slice the beef steak thinly, dice the onion, and thinly slice the green bell pepper. Mince the garlic finely.

Cooking the Soup

1. In a large pot over medium heat, melt butter until it gently bubbles.
2. Add the onion and cook until translucent and aromatic.
3. Toss in the green bell pepper and minced garlic, stirring until fragrant.
4. Add the beef steak and sear it to lock in its juices.
5. Pour in the beef broth and bring to a gentle simmer.
6. Reduce heat to low and slowly stir in heavy cream and shredded provolone cheese until smooth.

Making Cheesy Toast

1. Preheat the oven to broil, butter each slice of bread, place on a baking sheet, top with provolone, and broil until golden.

Serving

1. Add salt and pepper to taste, ladle the soup into bowls, and top with crumbled bacon. Serve hot with cheesy toast.

Notes

For added flavor, consider marinating the beef or using a mix of cheeses. Leftover soup can be refrigerated for up to three days or frozen for three months.