Creamy One-Pot Philly Cheesesteak Soup with Bacon
There is something magical about the smell of onions sautéing on a cold winter evening. You want a meal that feels like a warm hug. This Philly Cheesesteak Soup brings all those classic flavors into one cozy bowl.
It is the ultimate comfort food for a busy weeknight. You get tender beef, fresh peppers, and crispy bacon in every bite. It is simple, fresh, and incredibly satisfying for the whole family.
Why This Recipe Is a Winner
This recipe transforms a favorite sandwich into a hearty, spoonable meal. Using just one pot means your cleanup is minimal and easy. It is perfect for those nights when you need dinner fast.
The addition of bacon adds a smoky depth that elevates the broth. Broiling the cheesy toast separately ensures every bite stays crispy and golden. Your family will ask for this every week.
Simple Method
Even if you are new to cooking steak, you can do this. We start by building layers of flavor in a single pot. Searing the beef quickly keeps it tender and juicy.
The vegetables soften beautifully as they simmer in the rich beef broth. A simple cornstarch slurry creates a silky, restaurant-quality texture. It is a foolproof way to make a thick, delicious soup.
Ingredients You’ll Need
This recipe uses fresh produce and high-quality beef for the best flavor.
- 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
- 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
Serve this soup in deep bowls to keep it warm. Place the bubbly cheesy toast right on top before serving. It soaks up the creamy broth perfectly.
For a complete meal, add a simple side salad. Set the table, light a candle, and enjoy this cozy comfort food. It is the perfect way to end a long day.
Storage & Reheating
Store any leftover soup in an airtight container in the fridge. It will stay fresh for up to three days. The flavors actually improve overnight.
Reheat gently on the stove over medium-low heat. Avoid boiling the soup again to keep the cream smooth. Always make fresh cheesy toast right before you serve your leftovers.
Recipe Tips
- Freeze the ribeye for 20 minutes to make slicing much easier.
- Don’t skip the bacon fat as it provides the base flavor.
- Avoid overcooking the garlic to prevent a bitter taste.
- Whisk the cornstarch slurry thoroughly so no lumps remain.
- For a winter crowd, double the batch in a larger pot.
- Use a high-quality low-sodium broth to control the saltiness.
- Add a pinch of red pepper flakes for a tiny kick.
Ways to Switch It Up
- Swap the ribeye for thin slices of roast beef to save time.
- Use gluten-free bread and flour to make this gluten-friendly.
- In summer, swap mushrooms for fresh zucchini for a lighter feel.
- Try pepper jack cheese instead of provolone for a spicy twist.
Common Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just wait to add the cheese and toast until serving. This keeps the texture fresh and creamy.
What is the best meat to use?
Ribeye is traditional because it is well-marbled and tender. You could also use flank steak or top sirloin. Just ensure you slice it very thin across the grain.
Will kids eat this soup?
Most kids love the mild flavor and the cheesy toast. You can dice the peppers smaller if they are picky eaters. It is a fun, hands-on meal for little ones.
I hope this cozy Philly Cheesesteak Soup warms your heart this winter. It is a simple joy that makes any weeknight feel special. Happy cooking!
— Clara
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.
