This cozy One-Pot Philly Cheesesteak Soup with Bacon is like a warm hug in a bowl. It’s rich and creamy, with tender bits of beef and flavorful veggies. Perfect for chilly nights, this soup is easy to make and even easier to enjoy. Your family will love the combination of cheesy toast that gives a satisfying crunch with every spoonful.
Why You Will Love This One-Pot Philly Cheesesteak Soup
You will adore this soup for its incredible flavor and simplicity. It brings the classic Philly cheesesteak taste into a warm, comforting bowl that’s great for busy nights. Just one pot means less cleanup, making it perfect for family dinners. Plus, it uses everyday ingredients that you probably already have on hand.
How to Make One-Pot Philly Cheesesteak Soup
Making this delightful soup is straightforward. Start by cooking your veggies, then add the beef for that rich flavor. Allow the broth to simmer, and finish with creamy cheese for that comforting touch. While it simmers, you can prepare the cheesy toast to serve on the side.
What You Need
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 thinly sliced green bell pepper
- 2 minced garlic cloves
- 6 cups of beef broth
- 1 cup of heavy cream
- 1 cup of provolone cheese, shredded
- 6 slices of bacon, cooked and crumbled
- Salt and pepper, to taste
- 6 slices of bread
- Butter for toasting
Step-by-Step
Begin by slicing your beef steak thinly. Dice the onion as uniformly as possible for even cooking, and thinly slice the green bell pepper. Mince the garlic finely, allowing its full aroma to develop during cooking. In a large pot over medium heat, melt butter until it gently bubbles. Add the onion, cooking until it becomes translucent and starts releasing its sweet aroma. Toss in the green bell pepper and minced garlic, stirring until the garlic becomes fragrant, ensuring you don’t burn them.
Add the thinly sliced beef steak to the sautéed vegetables. Stir occasionally, allowing the steak to sear and lock in its juices, creating a rich, savory aroma. Pour in the beef broth, and let the mixture come to a gentle simmer. The broth will absorb the flavors of the beef and vegetables, forming the base of your soup. Reduce the heat to low, and slowly stir in the heavy cream. Gradually add the shredded provolone cheese, stirring constantly to ensure a smooth, creamy texture without clumps.
While the soup simmers, preheat the oven to broil. Butter each slice of bread generously, then place them on a baking sheet. Top with additional provolone cheese and broil until the cheese is bubbly and golden brown. Add salt and pepper to the soup to taste. Ladle the soup into bowls, and top with a handful of crumbled bacon for a crunchy texture. Serve with the cheesy toast, which adds a satisfying crunch to each bite of soup.
How to Serve One-Pot Philly Cheesesteak Soup
This soup pairs wonderfully with a variety of sides. A simple salad or some fresh, crusty bread makes excellent additions. Top each bowl with extra crumbled bacon for a delightful crunch. It’s also perfect for game nights or a cozy family dinner.
How to Store One-Pot Philly Cheesesteak Soup
To keep leftovers fresh, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; just ensure it’s cooled completely before freezing. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through.
Recipe Tips
- Use leftovers for sandwiches the next day.
- Adjust the cream to your liking for a thicker soup.
- Feel free to swap the provolone for your favorite cheese.
- If you prefer a vegetarian version, substitute beef with mushrooms or your favorite plant-based protein.
- Be sure to slice the steak thinly for tender bites.
Variations & Swaps
- For a spicier kick, add chopped jalapeños or a dash of hot sauce.
- Swap the provolone for cheddar for a different cheesy flavor.
- For a lighter version, use grilled chicken instead of beef.
- To make it dairy-free, use coconut milk and a dairy-free cheese alternative.
- Add in more veggies like mushrooms or zucchini for extra nutrition.
FAQs
Can I make this soup ahead of time?
Yes! You can prepare the soup a day in advance. Just allow it to cool completely and store it in the refrigerator. When you’re ready to serve, reheat on the stove until warmed throughout.
Can I freeze leftovers?
Absolutely! This soup freezes well. Pour it into an airtight container once it has cooled. It can last in the freezer for about three months. Just be mindful that the texture may slightly change when reheating.
What’s the best way to reheat the soup?
For the best results, reheat the soup on the stove over medium heat. Stir occasionally to avoid sticking and ensure even heating. You can add a bit more broth or cream if it thickens too much.
Can I substitute the beef with something else?
Definitely! Ground turkey, chicken, or even mushrooms can make great substitutes. Adjust the cooking time accordingly for different proteins.
What mistakes should I avoid?
A common mistake is overcooking the steak. Thin slices cook quickly, so make sure to monitor them closely. Also, avoid adding the cream too soon; keep the heat low when mixing it in to prevent curdling.
One-Pot Philly Cheesesteak Soup
Ingredients
For the soup
- 1 pound beef steak, thinly sliced Use a tender cut for best results.
- 1 medium onion, diced Dice as uniformly as possible for even cooking.
- 1 medium green bell pepper, thinly sliced For sweetness and crunch.
- 2 cloves garlic, minced Minced finely to enhance aroma.
- 6 cups beef broth Use low-sodium if preferred.
- 1 cup heavy cream Adjust according to desired richness.
- 1 cup provolone cheese, shredded For a smooth, creamy finish.
- 6 slices bacon, cooked and crumbled Garnish for extra flavor.
- Salt and pepper, to taste Adjust according to preference.
For the cheesy toast
- 6 slices bread Your choice of bread.
- Butter for toasting Generously butter each slice.
Instructions
Preparation
- Slice your beef steak thinly, dice the onion, and thinly slice the green bell pepper.
- Mince the garlic finely.
Cooking
- In a large pot over medium heat, melt butter until it starts to bubble.
- Add the diced onion and cook until translucent.
- Toss in the sliced bell pepper and minced garlic; stir until garlic is fragrant.
- Add the thinly sliced beef steak into the pot and allow to sear, stirring occasionally.
- Pour in the beef broth and let the mixture come to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream and shredded provolone cheese gradually until smooth.
Cheesy Toast
- Preheat the oven to broil.
- Butter each slice of bread and place them on a baking sheet.
- Top each slice with additional provolone cheese and broil until golden and bubbly.
Serving
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon.
- Serve with cheesy toast on the side.
