Looking for a hearty and satisfying recipe that brings the flavors of a classic Philly cheesesteak into a comforting soup? This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is your answer. It’s a perfect meal for chilly evenings or when you crave a rich, savory dish that’s easy to prepare.
Let’s dive into this flavorful recipe and learn how to make it step by step.
Ingredients for Philly Cheesesteak Soup
For the Soup:
- 1 lb (450 g) of thinly sliced beef (ribeye or sirloin works best)
- 4 slices of bacon, diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup (100 g) of mushrooms, sliced
- 2 cloves of garlic, minced
- 4 cups (1 liter) beef broth
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Cheesy Toast:
- 4 slices of crusty bread (French or sourdough recommended)
- 1 cup (120 g) shredded provolone or mozzarella cheese
- 2 tbsp butter
- 2 slices of cooked bacon, crumbled
Step-by-Step Instructions
1. Prepare the Soup Base
- Heat a large pot over medium heat. Add the diced bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot. Sear the sliced beef for 2–3 minutes until browned. Remove and set aside with the bacon.
2. Sauté the Vegetables
- In the same pot, sauté the onion, bell pepper, and mushrooms until softened.
- Add the minced garlic and cook for another minute.
3. Build the Soup
- Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually add the beef broth while stirring to create a smooth base.
- Bring the mixture to a simmer, then stir in the heavy cream.
4. Combine and Simmer
- Return the cooked beef and bacon to the pot. Season with salt and black pepper to taste.
- Let the soup simmer on low heat for 10–15 minutes to blend the flavors.
5. Make the Cheesy Toast
- Preheat your broiler. Butter one side of each bread slice and place them on a baking sheet.
- Sprinkle shredded cheese on top, then add crumbled bacon.
- Broil for 2–3 minutes or until the cheese is melted and bubbly.
6. Serve and Enjoy
- Ladle the soup into bowls and top with a slice of cheesy toast.
- Garnish with fresh parsley or chives for a pop of color.
Tips for the Perfect Philly Cheesesteak Soup
- Beef Selection: Use thinly sliced beef for authentic cheesesteak flavor. Freezing the beef for 15–20 minutes makes slicing easier.
- Customize Your Cheese: While provolone is traditional, feel free to mix in cheddar or Swiss for a unique twist.
- Add Heat: For a spicy kick, add a pinch of red pepper flakes or diced jalapeños.
Serving and Storage Tips for One-Pot Philly Cheesesteak Soup
Serving Tips
- Toppings Matter: Garnish with fresh parsley, green onions, or a sprinkle of extra cheese to elevate the presentation.
- Accompaniments: Serve with a simple side salad, garlic bread, or even a glass of red wine to complement the rich flavors of the soup.
- Family-Style Serving: Serve the soup in a large pot at the center of the table with cheesy toast on a platter, letting everyone help themselves.
Storage Tips
Refrigeration
- Cool Before Storing: Let the soup cool to room temperature before transferring it to an airtight container.
- Shelf Life: Store in the refrigerator for up to 3–4 days.
Freezing
- Best Practices: Freeze the soup in portion-sized, freezer-safe containers. Avoid freezing the cheesy toast as it may lose its texture.
- Shelf Life: Can be stored in the freezer for up to 3 months.
Reheating
- Stovetop: Reheat the soup over low to medium heat, stirring occasionally. Add a splash of broth or cream if it has thickened.
- Microwave: Heat in a microwave-safe bowl, stirring halfway through to ensure even heating.
- Cheesy Toast: Reheat under the broiler for 1–2 minutes to restore its crispness.
Pro Tip: Batch Cooking for Convenience
This soup is perfect for meal prepping. Double the recipe and freeze portions for quick and satisfying meals on busy days. Simply pair with freshly made cheesy toast for that just-cooked taste!
1. Can I use a different type of cheese for the soup or toast?
Absolutely! While provolone is traditional for a Philly cheesesteak, you can experiment with mozzarella, cheddar, Swiss, or even a blend of cheeses for a unique flavor profile.
2. Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep! Prepare it up to 2 days in advance and store it in the refrigerator. When reheating, add a splash of cream or broth to maintain the creamy texture. For best results, make the cheesy toast fresh when serving.
3. Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour to thicken the soup. For the toast, use gluten-free bread to keep the dish gluten-free.
4. What can I use instead of beef?
If you’re looking for a substitute, thinly sliced chicken, turkey, or even mushrooms (for a vegetarian version) can work wonderfully while still delivering a delicious, hearty meal.
One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Dish
- Cuisine: American
Description
This Philly Cheesesteak Soup is a hearty, creamy twist on the classic sandwich. Packed with tender beef, savory bacon, peppers, onions, and gooey cheese, it’s served with crispy cheesy toast for the ultimate comfort food experience. Made in one pot for easy cleanup!
Ingredients
For the Soup:
- 4 slices of bacon, diced
- 1 lb (450 g) beef sirloin or steak, thinly sliced or diced
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cheesy Toast:
- 4 slices of crusty bread (like baguette or sourdough)
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp unsalted butter, softened
Instructions
1. Cook the Bacon and Beef:
- Heat a large pot over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
- In the same pot, sear the sliced beef in the bacon fat until browned, about 2-3 minutes. Remove and set aside with the bacon.
2. Sauté Vegetables:
- If needed, add 1 tbsp olive oil to the pot. Add the diced onion, green bell pepper, and red bell pepper. Cook for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute more.
3. Make the Broth:
- Sprinkle the flour over the sautéed vegetables and stir well to coat.
- Gradually pour in the beef broth while stirring, ensuring no lumps form.
- Add the Worcestershire sauce, smoked paprika, salt, and pepper.
4. Simmer and Add Cream:
- Bring the soup to a simmer and cook for 10 minutes to allow the flavors to blend.
- Stir in the heavy cream and return the cooked beef and bacon to the pot. Simmer for another 5 minutes.
5. Prepare the Cheesy Toast:
- Preheat your oven’s broiler. Spread butter on one side of each slice of bread. Place them on a baking sheet, butter side up.
- Sprinkle shredded provolone or mozzarella over each slice.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Ladle the soup into bowls and top with additional shredded cheese if desired.
- Serve with the cheesy toast on the side or use it to scoop up the soup for an indulgent bite.
Notes
- Meat Alternatives: Use ground beef or thinly sliced deli roast beef for quicker preparation.
- Extra Toppings: Add sautéed mushrooms or jalapeños for a twist.
- Thicker Soup: Mash some of the vegetables or add a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.