Description
Craving a hearty dish that warms both the body and soul? Try this One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast—a delightful twist on the classic sandwich, transformed into a comforting soup. This recipe melds tender beef steak with a creamy broth, topped off with crispy bacon and gooey provolone cheese. Perfect for chilly evenings, it’s an easy one-pot meal that minimizes cleanup while maximizing flavor.
Ingredients
Scale
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 green bell pepper, thinly sliced
- 2 minced garlic cloves
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- 6 slices of bread (for cheesy toast)
- Butter (for toasting)
Instructions
- Slice beef steak thinly. Dice onion and slice bell pepper. Mince garlic.
- In a large pot over medium heat, melt butter. Sauté onion until translucent, then add bell pepper and garlic until fragrant.
- Add beef steak to the pot; cook until seared.
- Pour in beef broth; let simmer gently.
- Reduce heat, stir in heavy cream and gradually add provolone cheese until smooth.
- Preheat oven to broil. Butter bread slices on both sides; place on a baking sheet, top with provolone cheese, and broil until golden.
- Season soup with salt and pepper, serve topped with crumbled bacon alongside cheesy toast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup soup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg