When the winter wind starts to howl, nothing beats a warm bowl of soup. You want something that feels like a hug in a bowl after a long day. This Philly cheesesteak soup brings all those classic sandwich flavors to your table tonight.
It is rich, creamy, and packed with satisfying protein for the whole family. You will love how the smoky bacon balances the tender, savory beef. It is the perfect comfort food for a chilly evening at home.
Why You’ll Love This Recipe
This recipe is a total winner because it uses only one pot for the soup. That means you spend less time washing dishes and more time relaxing. It is a hearty, filling meal that keeps everyone full until morning.
The addition of crispy bacon adds a layer of depth you won’t believe. It is a great way to get a high-protein dinner on the table fast. Your family will ask for this every single week.
Simple Cooking Method
Making this soup is incredibly straightforward and beginner-friendly. You start by browning the meats to build a deep flavor base in the pot. Then, you simply sauté your fresh veggies and let everything simmer together.
The cheesy toast happens in the oven while the soup cooks. It is a simple shortcut that makes the meal feel truly special. You can do this even on your busiest nights.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. Fresh peppers and quality beef make all the difference here.
- 6 slices thick-cut bacon, diced
- 1 lb top sirloin steak, very thinly sliced against the grain
- 1 large yellow onion, diced
- 2 large green bell peppers, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 cup heavy cream
- 2 cups shredded provolone cheese, divided
- 1 baguette, sliced into 1-inch rounds
- 2 tbsp unsalted butter, softened
Step-by-Step Directions
- In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
- Increase heat to medium-high. Add the sliced beef to the bacon fat. Sear quickly until browned, then remove beef and set aside.
- Add the onion and green peppers to the pot. Sauté for 6 minutes until softened and slightly browned.
- Add minced garlic and cook for 60 seconds until fragrant.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping the bottom to release the fond. Add salt and pepper.
- Return the beef and bacon to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400°F. Butter the baguette slices and top with 1 cup of shredded provolone cheese. Bake for 5-7 minutes until the cheese is bubbly and golden.
- Stir the heavy cream and the remaining 1 cup of provolone cheese into the soup. Stir continuously until the cheese is fully incorporated and the broth is creamy.
- Ladle the soup into deep bowls and serve immediately with the cheesy toast slices.
Best Ways to Enjoy It
Serve this soup while it is steaming hot and velvety smooth. Place the bubbly cheesy toast right on top or on the side. It is perfect for dipping into the creamy broth.
Pair it with a light side salad to balance the richness. You can also serve it in bread bowls for a fun twist. It makes a wonderful, impressive meal for guests too.
Storage & Reheating
Store any leftover soup in an airtight container in the fridge. It will stay fresh for up to three days. The flavors actually get better as they sit together.
Reheat gently on the stove over low heat. Avoid boiling it again so the cream doesn’t separate. Make fresh cheesy toast right before serving for the best crunch.
Tips for Best Results
- Freeze the steak for 20 minutes to make thin slicing much easier.
- Don’t skip deglazing the pot to get all those tasty browned bits.
- Use a high-quality provolone for the smoothest melt in your soup.
- Sauté the peppers until they just start to char for extra flavor.
- Make the toast just before serving so it stays crisp and warm.
- Substitute steak with roast beef slices if you are in a hurry.
Easy Flavor Ideas
- Add sliced mushrooms for an extra earthy, savory boost.
- Use pepper jack cheese if you want a little spicy kick.
- Swap the beef for chicken for a lighter Philly chicken version.
- Stir in a handful of spinach at the end for extra greens.
Common Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup base a day in advance. Just wait to add the cream and cheese until you reheat it. This keeps the texture perfectly creamy and fresh.
What is the best cut of beef to use?
Top sirloin or ribeye works best for this recipe. They are tender and cook very quickly in the pot. Just be sure to slice against the grain for tenderness.
I hope this cozy soup brings a little extra warmth to your kitchen this week. It is a family favorite that never fails to satisfy a big appetite. Enjoy every cheesy, beefy bite!
— Katie Wood
One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
Ingredients
- 6 slices thick -cut bacon, diced
- 1 lb top sirloin steak, very thinly sliced against the grain
- 1 large yellow onion, diced
- 2 large green bell peppers, diced
- 3 cloves garlic , minced
- 4 cups low -sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 cup heavy cream
- 2 cups shredded provolone cheese, divided
- 1 baguette , sliced into 1-inch rounds
- 2 tbsp unsalted butter, softened
Instructions
- In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
- Increase heat to medium-high. Add the sliced beef to the bacon fat. Sear quickly until browned, then remove beef and set aside.
- Add the onion and green peppers to the pot. Sauté for 6 minutes until softened and slightly browned.
- Add minced garlic and cook for 60 seconds until fragrant.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping the bottom to release the fond. Add salt and pepper.
- Return the beef and bacon to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400°F. Butter the baguette slices and top with 1 cup of shredded provolone cheese. Bake for 5-7 minutes until the cheese is bubbly and golden.
- Stir the heavy cream and the remaining 1 cup of provolone cheese into the soup. Stir continuously until the cheese is fully incorporated and the broth is creamy.
- Ladle the soup into deep bowls and serve immediately with the cheesy toast slices.
