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A bowl of creamy Philly cheesesteak soup topped with a golden provolone toast round and crispy bacon bits.

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 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 cornstarc h
  • 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

Method
 

  1. 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.
  2. Add the sliced ribeye to the pot in a single layer and sear until browned, approximately 3 minutes. Remove beef and set aside.
  3. Add onion, green peppers, and mushrooms to the pot. Sauté for 8 minutes until vegetables are softened and onions are translucent.
  4. Add minced garlic and cook for 60 seconds until fragrant.
  5. Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
  6. 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.
  7. Stir in the seared beef, bacon, and shredded provolone cheese until the cheese is fully melted and incorporated. Season with salt and pepper.
  8. 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.
  9. Ladle soup into bowls and serve immediately topped with a cheesy toast round.