One-Pot Philly Cheesesteak Soup
This rich and creamy soup combines tender beef, savory veggies, and cheesy toast for a cozy meal that's perfect for chilly nights.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm on the stove over medium heat.