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A bowl of creamy beef soup topped with bacon and a side of melted provolone toast.
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One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 680kcal

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.