One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
This creamy Philly Cheesesteak Soup is the ultimate winter comfort food. One pot, loaded with ribeye and bacon, and topped with cheesy toast!
Winter nights are meant for bowls of pure comfort. You need something warm, cheesy, and totally satisfying right now. This Philly Cheesesteak Soup is the answer to your cravings. It delivers all the classic flavors in one cozy pot.
Why This Philly Cheesesteak Soup Is a Winner
This recipe is a total game-changer for your weeknight rotation. It takes the iconic sandwich and turns it into a creamy masterpiece. You get tender ribeye and crispy bacon in every single bite. Plus, the one-pot cleanup makes your life so much easier. It is the ultimate comfort food for chilly evenings.
Simple Cooking Method
Making this soup is surprisingly simple and fast. You start by rendering bacon fat for maximum flavor. Everything cooks in one pot to keep the juices contained. Even a beginner can master this restaurant-quality dish tonight. Just sear, simmer, and serve for a guaranteed win.
Ingredients You’ll Need
This recipe uses fresh vegetables and high-quality beef for the best results possible.
- 1 lb ribeye steak, thinly sliced across the grain
- 4 slices thick-cut bacon, diced
- 1 large yellow onion, thinly sliced
- 2 large green bell peppers, de-seeded and sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup shredded provolone cheese
- 1 French baguette, sliced into 1-inch rounds
- 2 tablespoons unsalted butter, softened
- 4 slices provolone cheese
Step-by-Step Directions
- In a large dutch oven over medium-high heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon and drain on paper towels, leaving the rendered fat in the pot.
- Add the sliced ribeye to the pot in a single layer and sear until browned, approximately 3 minutes. Remove beef and set aside.
- Add onion, green peppers, and mushrooms to the pot. Sauté for 8 minutes until vegetables are softened and onions are translucent.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk cornstarch and water to create a slurry. Stir the slurry and heavy cream into the soup. Simmer for 5 minutes until the liquid thickens.
- Stir in the seared beef, bacon, and shredded provolone cheese until the cheese is fully melted and incorporated. Season with salt and pepper.
- Preheat oven broiler. Arrange baguette slices on a baking sheet, spread with butter, and top with a slice of provolone. Broil for 1-2 minutes until cheese is bubbly and golden.
- Ladle soup into bowls and serve immediately topped with a cheesy toast round.
Best Ways to Enjoy It
Ladle this liquid gold into your deepest soup bowls. Top each one with that bubbly provolone toast immediately. It soaks up the broth and stays perfectly crunchy. Add a simple side salad to balance the richness. This is a complete meal that feels like a hug.
Keep It Fresh
Store your leftovers in an airtight container for three days. The flavors actually get better the next morning. Reheat it gently on the stove over medium-low heat. You might need a splash of broth to thin it out. Always make extra toast fresh when you reheat it. This soup does not freeze well due to the cream.
Recipe Tips for Best Results
- Freeze the ribeye for 20 minutes to make slicing easier.
- Slice the meat against the grain for maximum tenderness.
- Don’t crowd the pan when searing the beef.
- Use low-sodium broth to control the salt levels.
- Whisk the cornstarch slurry thoroughly to avoid lumps.
- Watch the broiler closely so the bread doesn’t burn.
- Deglaze the bottom of the pot to get the brown bits.
Ways to Switch It Up
- Swap the ribeye for thinly sliced chicken breast.
- Add a pinch of red pepper flakes for heat.
- Use pepper jack cheese for a spicy kick.
- Stir in extra mushrooms to bulk up the veggies.
FAQs
What is the best cut of beef for this soup?
Ribeye is the gold standard for flavor and fat content. You can also use flank steak or top sirloin. Just make sure to slice it very thin.
Can I make this soup ahead of time?
Yes, you can make the base a day early. Add the cream and cheese just before serving. This keeps the texture smooth and creamy.
You are going to love how this soup warms you up from the inside out!
— Jasmine
Ingredients
Method
- In a large dutch oven over medium-high heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon and drain on paper towels, leaving the rendered fat in the pot.
- Add the sliced ribeye to the pot in a single layer and sear until browned, approximately 3 minutes. Remove beef and set aside.
- Add onion, green peppers, and mushrooms to the pot. Sauté for 8 minutes until vegetables are softened and onions are translucent.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk cornstarch and water to create a slurry. Stir the slurry and heavy cream into the soup. Simmer for 5 minutes until the liquid thickens.
- Stir in the seared beef, bacon, and shredded provolone cheese until the cheese is fully melted and incorporated. Season with salt and pepper.
- Preheat oven broiler. Arrange baguette slices on a baking sheet, spread with butter, and top with a slice of provolone. Broil for 1-2 minutes until cheese is bubbly and golden.
- Ladle soup into bowls and serve immediately topped with a cheesy toast round.
