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

Introduction

This One-Pot Philly Cheesesteak Soup combines all the comforting flavors of a classic Philly cheesesteak—tender beef, smoky bacon, creamy cheese—into a warm, creamy soup that’s ready with minimal cleanup. It’s perfect for cozy nights when you want something hearty and satisfying without the fuss.

Ingredients

• 1 lb thinly sliced beef steak
• 1 medium onion, diced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• 6 slices bacon, cooked crispy and crumbled
• 4 slices bread
• 2 tbsp butter
• Additional shredded cheese for toast
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare all ingredients by thinly slicing the beef, dicing the onion, slicing the bell pepper, and mincing the garlic to keep the cooking process smooth and quick.
2. Step 2: In a large pot, melt butter over medium heat. Add diced onion and cook until soft and fragrant, about 3 minutes.
3. Step 3: Add sliced bell pepper and minced garlic to the pot, stirring gently until the peppers start to soften, about 2 minutes.
4. Step 4: Increase heat to medium-high and add the sliced beef. Sear it lightly, stirring occasionally, until the beef is browned but still tender.
5. Step 5: Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld.
6. Step 6: Lower the heat and stir in the heavy cream. Gradually add the shredded provolone cheese, stirring constantly until the soup becomes smooth and velvety.
7. Step 7: While the soup simmers, prepare the cheesy toast. Butter the bread slices, sprinkle with additional shredded cheese, and broil until golden and bubbly—about 2-3 minutes.
8. Step 8: Season the soup with salt and pepper to taste. Ladle into bowls, top with crispy bacon pieces, and serve immediately with cheesy toast on the side.

Tips & Variations

• Slice the beef thinly with a sharp knife to keep it tender and easy to eat in the soup.
• Add mushrooms or jalapeños for extra flavor and a spicy kick.
• Use full-fat heavy cream for the richest, creamiest texture.
• Cook bacon until very crisp to provide a smoky crunch that contrasts nicely with the creamy soup.
• Add cheese slowly over low heat to ensure it melts smoothly without clumping.

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 often. If the soup thickens too much during reheating, add a splash of broth or milk to thin it to your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, provolone is traditional for a Philly cheesesteak flavor, but you can substitute with mozzarella, cheddar, or a cheese blend that melts well and suits your taste.

Is it possible to make this soup ahead of time?

Absolutely. You can prepare the soup up to 2 days in advance and store it in the refrigerator. Reheat it gently on the stove before serving and add bacon and cheesy toast fresh for the best texture.

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

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4.4 from 642 reviews

This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is a hearty and comforting meal that combines tender thinly sliced beef, sautéed onions and bell peppers, creamy provolone cheese, smoky crispy bacon, and a rich beef broth base. Served with golden, bubbly cheesy toast, this easy-to-make soup delivers all the iconic flavors of a Philly cheesesteak sandwich in a warm, spoonable form perfect for cozy dinners or family meals.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 lb thinly sliced beef steak (well-marbled for tenderness)
• 1 medium onion, diced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream (full-fat recommended)
• 1 ½ cups shredded provolone cheese
• 4 slices bacon, cooked until crispy and chopped
• 2 tbsp butter (for sautéing)
• Salt and pepper to taste

Cheesy Toast Ingredients

• 4 slices of bread
• Butter for spreading
• 1 cup shredded provolone cheese (or your preferred melting cheese)

Instructions

1. Prep Everything First: Thinly slice the beef steak, dice the onion, slice the bell pepper, and mince the garlic to have all ingredients ready and streamline cooking.
2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3-4 minutes. Then add the sliced green bell pepper and minced garlic, cooking for an additional 2-3 minutes while stirring gently to combine flavors.
3. Cook the Beef: Add the thinly sliced beef to the pot with the aromatics. Sear the beef lightly by cooking it without stirring for a couple of minutes so it locks in the juices, then stir and cook until the beef is just browned and no longer pink.
4. Build the Soup: Pour in the beef broth and bring the mixture to a gentle simmer. Let it simmer for about 10 minutes to allow the flavors to meld and the vegetables to soften.
5. Make It Creamy: Reduce the heat to low. Stir in the heavy cream gradually. Then add the shredded provolone cheese little by little, stirring constantly until the cheese melts fully and the soup is smooth and velvety.
6. Prepare Cheesy Toast: While the soup simmers, butter the bread slices and top each slice with shredded provolone cheese. Place under the broiler for 2-4 minutes or until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
7. Finish and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, garnish with crispy chopped bacon on top, and serve immediately alongside the cheesy toast for dipping.

Notes

• Use well-marbled beef like ribeye or sirloin thinly sliced for tender, flavorful meat.
• Adding cheese slowly over low heat prevents clumping and ensures smooth melting.
• Cook bacon until very crispy for better texture contrast in the soup.
• Full-fat heavy cream provides the richest, smoothest soup texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on low heat, stirring often; add extra broth or milk if soup thickens too much.
• Customize by adding mushrooms or jalapeños for variation.

Keywords: Philly cheesesteak soup, one-pot soup, beef soup, creamy soup, bacon soup, cheesy toast, comfort food, easy dinner, stovetop soup