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