Description
This Delicious Philly Cheesesteak Soup with Bacon and Cheesy Toast is a rich, savory comfort food that combines tender sliced beef, sautéed vegetables, creamy cheese, and crispy bacon. Paired with warm, cheesy toasted bread, this hearty soup perfectly captures the flavors of a classic Philly cheesesteak in a cozy bowl—ideal for lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 1 pound Thinly Sliced Beef Steak (can substitute with chicken or turkey)
- 1 medium Onion, diced (yellow or sweet onion works best)
- 1 medium Green Bell Pepper (can swap with red or yellow for a sweeter flavor)
- 2-3 cloves Garlic, minced (use fresh for best results)
- 4 cups Beef Broth (opt for homemade or high-quality store-bought)
- 1 cup Heavy Cream (consider half-and-half for a lighter version)
- 1-2 cups Provolone Cheese, shredded (mozzarella or cheddar also work)
- 6 slices Bacon, cooked crispy (can be replaced with turkey bacon)
Cheesy Toast Ingredients
- 4 slices Bread (opt for crusty bread for better results)
- 2 tablespoons Butter (for spreading on bread)
- Additional Provolone Cheese for topping toast
Instructions
- Prepare Ingredients: Thinly slice the beef steak into strips and dice the onion and bell pepper. Mince the garlic cloves to have all ingredients ready for cooking.
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they become soft and translucent. Then add the diced bell pepper and minced garlic, cooking until fragrant and tender.
- Cook the Beef: Add the thinly sliced beef to the pot and sear until browned on all sides, stirring occasionally to break up the meat and ensure even cooking.
- Add Broth and Simmer: Pour in the beef broth and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes to meld the flavors and slightly reduce the liquid.
- Add Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue stirring until the cheese is completely melted and the soup becomes creamy and smooth.
- Prepare Cheesy Toast: Preheat your oven broiler. Spread butter evenly on one side of each bread slice. Top the unbuttered side with shredded provolone cheese. Place the slices on a baking sheet and broil until the cheese is bubbly and slightly golden, approximately 2-4 minutes—watch carefully to avoid burning.
- Cook Bacon: While the soup simmers or to the side, cook the bacon slices until crispy, then drain on paper towels to remove excess fat.
- Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls, crumble the crispy bacon on top or serve alongside. Accompany with the hot cheesy toast for dipping and enjoying.
Notes
- You can substitute the beef with chicken or turkey for a different protein option.
- Use half-and-half instead of heavy cream if you prefer a lighter soup.
- If you want a spicier kick, add a pinch of crushed red pepper flakes when adding the vegetables.
- For the cheesiest toast, use a mix of provolone and mozzarella cheese.
- Make sure to watch the toast closely while broiling as cheese can burn quickly.
- Leftover soup can be cooled and refrigerated for up to 3 days; reheat gently on stovetop.
