One-Pot Philly Cheesesteak Soup with Bacon Recipe

There’s something undeniably magical about comfort food. It wraps around you like your favorite blanket on a stormy evening, offering warmth, nostalgia, and a sense of well-being that’s hard to match. In the world of comfort cuisine, few dishes evoke the same level of satisfaction and bold indulgence as the Philly cheesesteak—a street food legend born in the heart of Philadelphia. Juicy steak, sautéed onions, melty cheese, and a soft hoagie roll: it’s simple, messy, and irresistible.

But what if you could take that same mouthwatering experience and serve it up by the spoonful?

Enter: One-Pot Philly Cheesesteak Soup with Bacon—a delicious, creamy fusion of two culinary worlds. It’s a dish that invites you to experience all the flavors of a traditional cheesesteak in a comforting, hearty soup that’s as easy to make as it is satisfying to eat. This isn’t just a soup; it’s a celebration of flavor, texture, and innovation—an evolution of a classic.

The idea behind this recipe stems from a desire to recreate the essence of a Philly cheesesteak in a way that fits more seamlessly into weeknight dinners, cold-weather cravings, or lazy Sunday meal preps. By incorporating the savory richness of smoky bacon, the depth of seared beef, and the creamy sharpness of provolone cheese, this soup becomes more than just a twist on a sandwich—it becomes an experience of its own.

Unlike many complex dishes that demand hours in the kitchen, this soup is designed to come together in a single pot, minimizing cleanup without sacrificing flavor. Whether you’re a home cook seeking a new go-to meal, a cheesesteak aficionado open to innovation, or simply someone in search of the ultimate comfort food, this recipe has something to offer.

Over the next several thousand words, we’ll dive deep into every step of the process—from choosing the right cut of beef to achieving the perfect cheesy consistency, and even adding gourmet touches to elevate it further. You’ll learn how to adapt the recipe to different dietary needs, experiment with bold flavor enhancements, and even prepare it in advance for freezer-friendly meals.

So grab a ladle, fire up your stovetop, and get ready to fall in love with Philly cheesesteak all over again—this time, by the spoonful.

One-Pot Philly Cheesesteak Soup with Bacon – Detailed Instructions

This soup captures all the savory elements of a Philly cheesesteak—beef, cheese, peppers, onions, and bacon—melding them into a creamy, hearty one-pot dish that’s perfect for cozy nights or entertaining guests. Here’s how to bring it to life.

Step 1: Prepare and Organize Your Ingredients (Mise en Place)

Before you heat the pot, it’s critical to have everything prepped. This helps streamline the cooking process and ensures that no flavors are rushed or missed.

Ingredients:

• 6 slices thick-cut bacon, chopped

• 1½ lbs ribeye steak (or sirloin for a leaner option), thinly sliced or shaved

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 4 cups beef broth (preferably low-sodium)

• 1 cup heavy cream

• 1 cup whole milk

• 8 oz provolone cheese, shredded or chopped (avoid pre-shredded for best melt)

• 1 cup shredded mozzarella (optional, for extra stretch)

• Salt and black pepper, to taste

• Optional garnish: chopped fresh parsley, toasted baguette slices, or croutons

Tip: If you want a true Philly flavor, try using Cheez Whiz or white American cheese as a substitute or addition to the provolone!

Step 2: Render the Bacon

Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and let it cook slowly, stirring occasionally. You want the fat to render fully and the bacon to become crispy and golden-brown.

• Time: About 7–10 minutes

• Goal: Bacon should be crisp but not burnt. The rendered fat will help flavor the soup base.

Once done, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Do not drain the bacon fat—you’ll use it to cook the vegetables and meat.

Step 3: Sear the Steak

Turn the heat up slightly to medium-high. Working in batches (to avoid steaming), add the thinly sliced beef to the pot with the bacon fat.

• Season lightly with salt and pepper

• Sear each batch until browned and just cooked, about 2–3 minutes per batch

Remove the steak and set it aside. You’ll return it to the pot later.

Why batch-sear? Crowding the pan causes the meat to steam rather than brown, which dulls flavor.

Step 4: Sauté the Veggies

With the beef out, reduce the heat back to medium. Add olive oil if the pot is looking dry. Then toss in:

• Diced onion

• Chopped red and green bell peppers

Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Then stir in the minced garlic, cooking for another 30–60 seconds just until fragrant.

You’ll start to smell that classic cheesesteak aroma building here—savory, peppery, and rich.

Step 5: Make the Roux for Creaminess

Sprinkle 2 tablespoons of flour over the softened vegetables. Stir constantly for about 2 minutes, letting the flour absorb the fats and form a golden, paste-like texture. This roux will be the thickening agent for your soup.

Be careful not to let it brown too much—it should remain a light golden color.

Pro Tip: Stir vigorously during this step to prevent any lumps from forming later.

Step 6: Add Broth and Simmer

Slowly pour in the beef broth, stirring constantly to incorporate the roux. This will help the soup base thicken smoothly.

• Stir well to combine and loosen any flavorful bits stuck to the bottom of the pot (fond)

• Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes

At this point, the soup will begin to take on body and flavor, developing the meaty, savory character of a traditional cheesesteak.

Step 7: Add Cream, Milk, and Cheese

Pour in the heavy cream and milk, stirring until fully incorporated. Allow the soup to heat gently for another 5 minutes, but do not boil—high heat can cause the cream to curdle.

Then gradually stir in the provolone (and mozzarella if using). Stir constantly as the cheese melts and the soup becomes smooth and creamy.

• Add cheese in small handfuls, allowing each to melt before adding the next.

• Season with salt and freshly cracked black pepper to taste.

🧂 At this stage, taste and adjust seasoning—it should be rich, cheesy, and slightly salty with a deep umami backbone.

Step 8: Return the Meat and Bacon

Now, return the seared steak and crisp bacon to the pot. Let the soup simmer on low for another 5–10 minutes, allowing all the flavors to meld together beautifully.

• If the soup feels too thick, add a splash more broth or milk.

• If it’s too thin, continue simmering uncovered until it reduces slightly.

Step 9: Serve and Garnish

Ladle the soup into bowls and garnish with your choice of:

• Extra crisped bacon bits

• A drizzle of cheese sauce

• Fresh chopped parsley

• Toasted baguette slices (perfect for dipping)

• Caramelized onions for an extra sweet-savory twist