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One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

This hearty soup combines tender beef, melty provolone cheese, and crispy bacon in a creamy broth that captures all the flavors of a classic Philly cheesesteak, served with golden cheesy toast for dipping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef steak thinly sliced (sirloin or ribeye work best)
  • 1 onion diced
  • 1 green bell pepper thinly sliced
  • 2 garlic cloves minced
  • 6 cups beef broth low-sodium preferred
  • 1 cup heavy cream full-fat
  • 1 cup provolone cheese shredded, plus extra for toast
  • 6 slices bacon cooked and crumbled
  • salt and pepper to taste
  • 6 slices bread crusty bread preferred
  • 2 tbsp butter for toasting, plus extra for bread

Equipment

  • large pot or Dutch oven
  • sharp knife
  • cutting board
  • baking sheet
  • Wooden spoon

Method
 

  1. Prepare all ingredients: slice beef steak thinly against the grain, dice onion uniformly, thinly slice green bell pepper, and mince garlic cloves.
  2. In a large pot over medium heat, cook bacon until crispy, about 5 to 7 minutes. Remove to paper towels and set aside, leaving bacon drippings in pot.
  3. Add 1 tablespoon butter to the bacon drippings. Saute diced onion for 3 to 4 minutes until translucent and fragrant.
  4. Add sliced green bell pepper and minced garlic, stirring constantly for 30 seconds until garlic becomes fragrant.
  5. Add thinly sliced beef to the pot and sear over medium-high heat for 2 to 3 minutes, stirring occasionally to brown all sides.
  6. Pour in beef broth and bring mixture to a gentle simmer. Let simmer for 10 minutes to allow flavors to meld.
  7. Reduce heat to low and slowly stir in heavy cream, mixing well to prevent curdling.
  8. Gradually add shredded provolone cheese while stirring constantly until cheese is fully melted and soup is smooth and creamy.
  9. While soup simmers, preheat oven to broil. Butter each bread slice generously, place on baking sheet, top with additional provolone cheese, and broil for 2 to 3 minutes until cheese is bubbly and golden brown.
  10. Season soup with salt and pepper to taste. Ladle into bowls, top with crumbled bacon, and serve immediately with cheesy toast.

Notes

For extra tenderness, marinate beef in soy sauce before slicing. Add cheese gradually to prevent clumping. Store soup and toast separately for best results. Soup can be frozen for up to 2 months (cream may separate slightly upon reheating). Reheat gently on stovetop over low heat.
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