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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.