One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is comfort food at its finest. Imagine a warm, hearty bowl of soup, bursting with the rich flavors of tender beef, sautéed vegetables, and creamy cheese. This delightful dish combines the classic cheesesteak experience with the warmth of a soup, making it perfect for chilly nights or cozy gatherings. Plus, it’s all made in one pot, which means cleanup is a breeze! Whether you’re a cheesesteak lover or just looking for a delicious new recipe to try, this dish will satisfy your cravings and warm your heart.

Why Make This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

This recipe stands out for several reasons. Firstly, it transforms the iconic flavors of a Philly cheesesteak into a comforting soup, ensuring every bite is packed with nostalgia and warmth. The addition of crumbled bacon introduces a satisfying crunch and smokiness that elevates the flavor profile. Additionally, cheesy toast perfectly complements the soup, offering a delightful dipping experience. Not to mention, the one-pot method saves time and effort, making this recipe a winner for busy weeknights or leisurely weekends.

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

Crafting this sumptuous soup is straightforward. Start by sautéing your aromatics—onion and green pepper—in butter until they soften. Then, sear the beef to lock in flavor before adding the rich beef broth. Let it simmer and meld, then stir in heavy cream and provolone cheese for that signature creamy finish. While the soup bubbles, broil some cheesy toast topped with provolone for the ultimate comfort pairing. With just a bit of patience, you’ll have a delightful meal ready in no time!

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:

1. 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.
2. Toss in the sliced bell pepper and cook for another 2 minutes until slightly softened. Add the minced garlic in the final 30 seconds.
3. 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 for another 2 minutes. Transfer to a plate and repeat with the remaining beef. Return all beef and any juices to the pot.
4. Pour in the beef broth and bring to a gentle simmer. Let it cook for 8-10 minutes, allowing the flavors to meld.
5. 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.
6. While the soup simmers, preheat your oven to broil. Butter the bread slices on one side with the remaining 2 tablespoons of butter, placing butter-side up on a baking sheet. Top with shredded provolone.
7. Broil for 2-3 minutes, checking every 30 seconds after the first minute. Remove when the cheese is bubbly and lightly golden.
8. Season the soup with salt and pepper to taste. Ladle into bowls, top with crumbled bacon, and serve immediately while hot with cheesy toast on the side.

Nutritional Information

• Serving Size: 1 bowl of soup with 1 slice of cheesy toast
• Calories: 530
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 920mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 25g

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

This hearty soup is perfect on its own but shines even brighter when served with the cheesy toast. For a complete meal, you can add a simple side salad or steamed vegetables for a refreshing touch. Consider garnishing with fresh parsley or chopped chives for an added pop of color and flavor. Whether for a family dinner or a gathering with friends, this dish will impress everyone at the table.

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

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you plan to store it for a longer period, consider freezing the soup. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop. The cheesy toast is best enjoyed fresh, but you can make it ahead and reheat briefly in the oven.

Expert Tips for Perfect One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

• Choosing the Beef: Ribeye or sirloin work best for this recipe due to their tenderness and flavor. If you’re looking for a healthier option, you could also try using lean ground beef.
• Making it Creamy: Stir in the cheese slowly to prevent it from clumping. You can also experiment with other cheeses like mozzarella or cheddar for different flavor profiles.
• Vegetable Additions: Feel free to add mushrooms or even some spinach for added nutrition and flavor.
• Broiling the Toast: Keep an eye on the toast while it’s broiling since it can go from perfectly golden to burnt quickly.

Delicious Variations

• Spicy Version: Add sliced jalapeños or a splash of hot sauce to give the soup a kick.
• Vegetarian Option: Replace beef with a mix of hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of beef broth.
• Gluten-Free: Use gluten-free bread for the cheesy toast to cater to dietary restrictions.

Frequently Asked Questions

• Can I make this soup ahead of time?
  Yes! You can prepare the soup a day in advance and store it in the refrigerator. Reheat on the stovetop before serving.

• What can I use instead of provolone cheese?
  Cheddar, mozzarella, or Gouda are excellent substitutes for provolone cheese. Each will bring a different flavor and texture.

• How can I thicken the soup if it’s too thin?
  If you find the soup is too thin, mix a tablespoon of cornstarch with a bit of cold water and stir it into the simmering soup until it thickens to your liking.

Conclusion

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is more than a recipe; it’s a comforting meal that brings everyone together. With its rich flavors and easy preparation, it’s perfect for any day of the week. Whether you’re cooking for family or entertaining friends, this soup offers warmth and satisfaction in every bite. So why not give it a try? Your kitchen will soon be filled with delightful aromas, and your loved ones will be celebrating a delicious meal. Enjoy and share your thoughts on how your unique creation turned out!

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

A warm and hearty soup bursting with the rich flavors of tender beef, sautéed vegetables, and creamy cheese, paired with cheesy toast for the ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 pound beef steak (thinly sliced, ribeye or sirloin recommended) Use tender cuts for the best flavor.
• 1 medium onion (diced)
• 1 green bell pepper (thinly sliced)
• 2 cloves garlic (minced)
• 6 cups beef broth (low-sodium preferred) Using low-sodium to control salt levels.
• 1 cup heavy cream (full-fat) For a rich and creamy texture.
• 1 cup provolone cheese (shredded for soup)
• 6 slices bacon (cooked ahead and crumbled) Adds a smoky flavor.

For the Cheesy Toast

• 6 slices bread (for cheesy toast)
• 2 tablespoons butter (for sautéing)
• 1/2 cup provolone cheese (shredded for toast topping) To be melted on top of the bread.
• 2 tablespoons butter (for toast) To butter the bread slices.

Method

 

Preparation

1. Heat 2 tablespoons of butter in a large 5-6 quart pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened and turning clear around the edges.
3. Toss in the sliced bell pepper and cook for another 2 minutes until slightly softened.
4. Add the minced garlic in the final 30 seconds.

Cooking the Soup

1. 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 for another 2 minutes.
2. Transfer to a plate and repeat with the remaining beef. Return all beef and any juices to the pot.
3. Pour in the beef broth and bring to a gentle simmer. Let it cook for 8-10 minutes, allowing the flavors to meld.
4. Reduce heat to low and slowly stir in the heavy cream.
5. Gradually add the shredded provolone cheese, stirring constantly in smooth, steady circles to prevent clumps.
6. Continue stirring for 2-3 minutes until smooth and creamy.

Making the Cheesy Toast

1. While the soup simmers, preheat your oven to broil.
2. Butter the bread slices on one side with the remaining 2 tablespoons of butter, placing butter-side up on a baking sheet.
3. Top with shredded provolone.
4. Broil for 2-3 minutes, checking every 30 seconds after the first minute. Remove when the cheese is bubbly and lightly golden.

Finishing Touch

1. Season the soup with salt and pepper to taste.
2. Ladle into bowls, top with crumbled bacon, and serve immediately while hot with cheesy toast on the side.

Notes

For variations, add sliced jalapeños for heat or replace beef with hearty vegetables for a vegetarian option. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.