One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe
Here’s a delicious One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast recipe. This hearty and flavorful soup combines the classic Philly cheesesteak flavors with a creamy, savory broth, topped off with crispy bacon and melty cheesy toast. It’s perfect for a cozy meal!
Instructions
Step 1: Prepare the Soup
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Cook the Bacon:
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside, leaving some of the rendered bacon fat in the pot.
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Sear the Beef:
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In the same pot, add the thinly sliced steak. Season with a pinch of salt and pepper. Sear the beef in batches to avoid overcrowding the pot. Cook for about 2-3 minutes until browned. Remove the beef and set it aside with the bacon.
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Cook the Vegetables:
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In the same pot, add a bit more olive oil if needed. Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
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Add the minced garlic and cook for an additional minute until fragrant.
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Add the Broth and Cream:
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Return the cooked beef and bacon to the pot. Pour in the beef broth, followed by the heavy cream. Stir well to combine. Bring to a simmer.
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Season the Soup:
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Stir in the dried oregano, paprika, and Worcestershire sauce (if using). Taste and adjust seasoning with salt and pepper as needed.
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Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
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Add the Cheese:
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Gradually add the shredded provolone cheese to the soup, stirring constantly until the cheese is fully melted and the soup becomes creamy and thickened. The cheese should create a silky texture.
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Step 2: Make the Cheesy Toast
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Prepare the Bread:
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Preheat your oven to 400°F (200°C).
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Place the slices of bread on a baking sheet. Brush the tops with melted butter.
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Top with Cheese:
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Sprinkle the shredded cheddar and mozzarella cheeses evenly over each slice of bread.
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Bake the Toast:
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Place the bread in the oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden and crispy.
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Step 3: Serve the Soup
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Ladle the Philly cheesesteak soup into bowls. Top each bowl with the crispy bacon and a generous sprinkle of fresh parsley if you like for extra color and flavor.
Step 4: Serve with Cheesy Toast
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Serve the cheesy toast on the side for dipping or as a crunchy topping for the soup.
Tips for the Best Philly Cheesesteak Soup
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Beef: If you don’t have ribeye or flank steak, you can also use sirloin or skirt steak, but ribeye has the most flavor and tenderness. Make sure the beef is thinly sliced for a tender bite.
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Cheese Variations: While provolone is traditional, you can use a combination of cheddar and mozzarella for a more intense flavor, or add a bit of cream cheese for extra creaminess.
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Add Veggies: You can add mushrooms, spinach, or other vegetables to the soup if you want to bulk it up and add more flavor.
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Adjust Consistency: If you want a thicker soup, add more cream or a bit of flour to the base to help thicken it. For a thinner consistency, just add a little more beef broth.
Conclusion
This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast combines all the flavors of a Philly cheesesteak in a comforting, creamy soup. The addition of crispy bacon gives it a smoky flavor, and the cheesy toast is the perfect accompaniment for dipping into the soup. It’s a hearty, satisfying meal that’s easy to prepare and sure to please everyone at the table.
One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe
Here's a delicious One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast recipe. This hearty and flavorful soup combines the classic Philly cheesesteak flavors with a creamy, savory broth, topped off with crispy bacon and melty cheesy toast. It's perfect for a cozy meal!
Ingredients
- For the Soup:
- 1 lb ribeye steak (or sirloin), thinly sliced into strips
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups beef broth
- 2 cups heavy cream
- 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce
- 4 slices of cooked bacon, crumbled
- 1/4 cup chopped fresh parsley (optional for garnish)
- For the Cheesy Toast:
- 4 slices of crusty bread (like baguette or sourdough)
- 2 tbsp butter, softened
- 1 cup shredded cheddar cheese (or a mix of cheddar and provolone)
- 1 tbsp grated Parmesan cheese (optional)
Instructions
- For the Soup:
Cook the steak:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the thinly sliced steak and season with a little salt and pepper. Cook until browned (about 3-5 minutes). Remove the steak from the pot and set it aside.
Sauté the vegetables:
In the same pot, add the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
Build the soup base:
Add the beef broth, heavy cream, Worcestershire sauce, oregano, and thyme to the pot. Stir to combine and bring the soup to a simmer. Cook for 5-7 minutes to allow the flavors to meld.
Add cheese and steak:
Lower the heat and stir in the shredded provolone cheese, a little at a time, until the cheese is melted and smooth. Add the cooked steak and crumbled bacon to the soup and cook for an additional 3-4 minutes, until everything is heated through. Taste and adjust seasoning with salt and pepper if needed.
Serve the soup:
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. - For the Cheesy Toast:
Prepare the cheesy toast:
Preheat your broiler on high. Spread butter on one side of each slice of bread.
Top with cheese:
Place the buttered bread slices on a baking sheet, buttered side up. Sprinkle the shredded cheddar and Parmesan (if using) evenly on top of each slice of bread.
Broil the toast:
Broil the bread for 2-3 minutes or until the cheese is melted and bubbly, and the bread is golden and crispy. Keep a close eye on it to avoid burning.
Serve with the soup:
Serve the cheesy toast on the side of the soup, or you can dip the cheesy toast directly into the soup for extra cheesy goodness.
Notes
- Steak: Ribeye gives the soup the best flavor and tenderness, but you can substitute with a leaner cut like sirloin if preferred. Just be sure to slice it thinly.
- Vegetarian Option: Omit the steak and bacon, and add extra veggies like mushrooms and zucchini for a veggie-filled option. Use vegetable broth instead of beef broth for added flavor.