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
Units
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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.