Description

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is a comforting, creamy, and flavorful soup that combines tender thinly sliced beef, sautéed onions and bell peppers, melted provolone cheese, and smoky crispy bacon. This easy one-pot recipe brings the classic cheesesteak sandwich to a warm, spoonable soup perfect for cozy dinners with minimal cleanup. Paired with golden, cheesy toasted bread, it creates a hearty meal that’s both nostalgic and satisfying.

Ingredients

Scale

Soup Ingredients

1 lb thinly sliced beef steak (preferably well-marbled)
1 medium onion, diced
1 green bell pepper, sliced
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1 ½ cups shredded provolone cheese
4 slices bacon, cooked crispy and chopped
2 tbsp butter (for sautéing)
Salt and pepper, to taste

Cheesy Toast Ingredients

4 slices bread
Butter, for spreading
1 cup shredded provolone cheese

Instructions

Prep Everything First: Thinly slice the beef, dice the onion, slice the bell pepper, and mince the garlic. Having all ingredients ready before cooking ensures the process goes smoothly without interruptions.
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add diced onion and cook until soft and fragrant, approximately 5 minutes. Then add the sliced bell pepper and minced garlic, stirring gently for another 2-3 minutes until tender.
Cook the Beef: Add the thinly sliced beef to the pot with the vegetables. Let the beef sear lightly, stirring occasionally, until it is browned and juices are sealed in, about 4-5 minutes.
Build the Soup: Pour in the beef broth and bring the mixture to a gentle simmer. Allow it to cook and combine flavors for about 10 minutes, stirring occasionally.
Make It Creamy: Lower the heat to medium-low and stir in the heavy cream. Gradually add shredded provolone cheese in small amounts, stirring constantly until the cheese melts completely and the soup becomes smooth and velvety. Avoid adding cheese too quickly to prevent clumping.
Cheesy Toast on the Side: Preheat the broiler. Butter each slice of bread, top generously with shredded provolone cheese, and broil for 2-4 minutes until bubbly and golden brown. Watch carefully to avoid burning.
Finish and Serve: Season the soup with salt and pepper to taste. Ladle the hot soup into bowls, sprinkle chopped crispy bacon on top, and serve immediately with the cheesy toast for dipping.

Notes

Use full-fat heavy cream for the richest, smoothest texture.
Slice beef as thinly as possible with a sharp knife for tender bites.
Add cheese slowly over low heat to avoid clumping.
Cook bacon until very crisp for the best textural contrast.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often. Add broth or milk if soup thickens too much.
Customize by adding mushrooms, jalapeños, or swapping provolone for another melting cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Philly cheesesteak soup, one-pot soup, creamy beef soup, comfort food, bacon cheesesteak soup, cheesy toast, easy soup recipe