One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is a comforting dish that combines the rich flavors of a classic cheesesteak with the heartiness of a soup. This delicious recipe is not only simple to whip up but also brings together the wonderful smells of sizzling beef, sautéed vegetables, and gooey melted cheese. Perfect for chilly evenings, this delightful dish serves up a feast for the senses, and it’s a fantastic way to elevate your weeknight dinner routine. With the added crunch of cheesy toast, you’re in for a treat!
Why Make This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
There are several reasons to love this One-Pot Philly Cheesesteak Soup. Firstly, it’s incredibly easy to make, with everything coming together in just one pot. This means less cleanup and more time to enjoy your meal. The soup features tender slices of steak, vibrant bell peppers, and lush provolone cheese, creating a rich and savory flavor profile. The added bacon brings a smoky crunch that beautifully complements the creamy texture of the soup.
Additionally, this dish is versatile and can be enjoyed as a main course or a hearty appetizer. Whether you’re cozying up on the couch during a football game or hosting a family dinner, this soup will impress your guests. And let’s not forget the cheesy toast – it’s the perfect partner for soaking up every last drop of that scrumptious soup!
How to Make One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
Making this delightful soup is straightforward and enjoyable. Start by sautéing your vegetables until soft, then sear the beef for a robust flavor. Combining everything in one pot saves you time and maximizes the flavor. Plus, while the soup simmers, you can whip up some cheesy toast that will have everyone reaching for seconds. It’s a simple yet rewarding recipe that caters to both your taste buds and your cravings!
Ingredients:
- 1 pound beef steak (thinly sliced, ribeye or sirloin recommended)
- 1 medium onion (diced)
- 1 green bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 6 cups beef broth (low-sodium preferred)
- 1 cup heavy cream (full-fat)
- 1 cup provolone cheese (shredded for soup)
- 1/2 cup provolone cheese (shredded for toast topping)
- 6 slices bacon (cooked ahead and crumbled)
- Salt and black pepper (to taste)
- 6 slices bread (for cheesy toast)
- 2 tablespoons butter (for sautéing)
- 2 tablespoons butter (for toast)
Directions:
- Heat 2 tablespoons of butter in a large 5-6 quart pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened and turning clear around the edges.
- Toss in the sliced bell pepper and continue cooking for another 2 minutes until slightly softened. In the final 30 seconds, add in minced garlic to release its aroma.
- Push the vegetables to the sides and increase heat to medium-high. Add half of the thinly sliced beef to the center in a single layer. Sear without stirring for 2-3 minutes until browned, then flip and cook another 2 minutes. Transfer to a plate and repeat with the remaining beef. Return all the beef and any juices back to the pot.
- Pour in the beef broth and bring to a gentle simmer. Allow it to cook for 8-10 minutes, letting those flavors meld together beautifully.
- Reduce heat to low and slowly stir in the heavy cream. Gradually add the shredded provolone cheese, stirring constantly in smooth, steady circles to prevent clumps. Continue stirring for 2-3 minutes until smooth and creamy.
- While the soup simmers, preheat the oven to broil. Butter the bread slices on one side with the remaining 2 tablespoons of butter and place them butter-side up on a baking sheet. Top with shredded provolone cheese. Broil for 2-3 minutes, checking every 30 seconds after the first minute. Remove when the cheese is bubbly and lightly golden.
- Season the soup with salt and pepper to taste. Ladle it into bowls, top with crumbled bacon, and serve immediately while hot, accompanied by the cheesy toast on the side.
Nutritional Information
Per serving (approximately 1 cup of soup and 1 slice of cheesy toast):
- Calories: 570
- Total Fat: 39g
- Saturated Fat: 21g
- Cholesterol: 120mg
- Sodium: 950mg
- Total Carbohydrates: 31g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 30g
(Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.)
How to Serve One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
This One-Pot Philly Cheesesteak Soup is wonderful when served hot and fresh. Ladle a generous portion into a bowl, sprinkle with crumbled bacon for a delightful crunch, and don’t forget to serve with your cheesy toast on the side. A crisp green salad or some pickles can make a great addition for a complete meal. For a cozy family dinner, consider adding some baked potatoes or a side of roasted veggies!
How to Store One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply transfer the soup to a pot over medium heat, stirring occasionally until warm. If necessary, add a splash of beef broth to thin it out. Cheesy toast is best enjoyed fresh but can be stored for a day; reheat briefly in the oven to restore its crunch.
Expert Tips for Perfect One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
- Quality of Steaks: Ribeye and sirloin are great options because they melt in your mouth. Choose well-marbled cuts for extra flavor.
- Layering Flavor: Don’t rush the cooking of your vegetables; browning them slightly adds depth to the soup.
- Stirring the Cheese: After adding the provolone, keep the heat low and stir continuously to achieve a silky texture.
- Broil Carefully: Cheese can go from bubbly to burnt quickly while broiling, so keep a close eye on it!
Delicious Variations
- Add More Veggies: Feel free to add mushrooms, spinach, or even jalapeños for some extra flavor and nutrition.
- Spicy Twist: Spice it up with a dash of hot sauce or crushed red pepper flakes for a kick.
- Different Cheeses: Try mixing in mozzarella or cheddar for a change in flavor and texture.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! You can prepare the soup a day in advance, let it cool, then store it in the refrigerator. Reheat before serving.What can I use instead of beef broth?
Chicken broth can work as an alternative, but it may change the flavor profile slightly. You can also use a vegetable broth for a vegetarian version.How can I thicken the soup if it’s too thin?
If your soup is too thin, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, then stir it into the soup while simmering until thickened to your liking.
Conclusion
The One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is a warm embrace in a bowl, perfect for any occasion. With its rich flavors, creamy textures, and cheesy indulgence, it is sure to become a family favorite. So gather your ingredients, follow the steps, and treat yourself to a delicious homemade meal. Don’t forget to share your experiences and any personal twists you add to make this dish your own! Happy cooking!