One-Pot Philly Cheesesteak Soup (With Bacon & Cheesy Toast!)

Imagine the iconic, savory flavors of a Philadelphia cheesesteak—thinly sliced steak, melted cheese, peppers, and onions—transformed into a rich, spoonable, and incredibly comforting soup. This One-Pot Philly Cheesesteak Soup does exactly that, delivering all that beloved taste in a creamy, hearty bowl that’s perfect for chilly nights. Topped with crispy bacon and served with a side of golden, melty cheesy toast for dipping, it’s a complete, indulgent meal that comes together in one pot with minimal fuss.

This recipe is a fantastic way to enjoy cheesesteak flavors in a new, shareable format. By cooking everything in a single Dutch oven, you build incredible depth of flavor and make cleanup a breeze. Whether you’re feeding a hungry family or craving the ultimate comfort food, this soup is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Iconic Flavors: All the taste of a classic Philly cheesesteak in a cozy soup.
• One-Pot Wonder: Cooks entirely in one pot for easy preparation and cleanup.
• Ultimate Comfort Food: Rich, creamy, hearty, and incredibly satisfying.
• Perfect for Dipping: Served with cheesy toast that’s ideal for scooping up every last bit.
• Customizable: Easily adjust the cheese, vegetables, or spice level to your taste.

Ingredients & Substitutions

For the Soup:

• 1 lb ribeye steak or sirloin, very thinly sliced (see Pro Tip)
• 6 slices bacon, chopped
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream or whole milk
• 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
• Salt and black pepper to taste
• 1 tbsp olive oil or butter

For the Cheesy Toast:

• 4 slices crusty bread (like sourdough or French)
• 1 cup shredded mozzarella or white cheddar cheese
• 1 tbsp melted butter
• Garlic powder (optional)

Easy Substitutions:

• Steak: Use flank steak or even ground beef for a quicker, more affordable version.
• Cheese: Provolone is traditional, but mozzarella, Monterey Jack, or white cheddar work great.
• Cream: Substitute with half-and-half for a slightly lighter soup.
• Vegetables: Add mushrooms or use a mix of green and red bell peppers.

Step-by-Step Instructions

1. Cook the Bacon & Steak: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. If needed, add a touch of olive oil to the bacon fat. Increase heat to medium-high, pat the sliced steak dry, season with salt and pepper, and sear for 1-2 minutes per side until browned. Remove and set aside.
2. Sauté the Vegetables: In the same pot, add the sliced onion and bell pepper. Cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a paste.
4. Build the Soup: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Creamy Finish: Reduce heat to low. Stir in the heavy cream and shredded provolone cheese until the cheese is fully melted and the soup is smooth.
6. Finish & Serve: Return the cooked steak and half of the crispy bacon to the pot. Stir and heat through for 2-3 minutes. Do not boil. Taste and adjust seasoning.
7. Make the Cheesy Toast: While the soup simmers, preheat your broiler. Place bread slices on a baking sheet, brush with melted butter, and sprinkle with garlic powder if using. Top generously with shredded cheese. Broil for 2-3 minutes until the cheese is bubbly and golden.
8. Serve: Ladle the hot soup into bowls. Top with the remaining crispy bacon. Serve immediately with a slice of warm cheesy toast on the side.

Expert Tips for the Best Soup

• Slice Meat Thinly & Against the Grain: For the most tender beef, freeze the steak for 20-30 minutes to firm it up, then slice it as thinly as possible against the grain.
• Don’t Overcook the Steak: Sear it quickly over high heat just to brown the outside. It will finish cooking gently in the hot soup, keeping it tender.
• Cheese is the Key: For the smoothest, creamiest soup, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Control the Thickness: For a thicker, stew-like soup, let it simmer uncovered for a few extra minutes. For a thinner soup, add a splash more broth.
• Storage: Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating.

Nutrition (Per Serving, soup only, makes 4): Approximately 580 calories | 38g Protein | 18g Carbohydrates | 40g Fat

For more rich and creamy one-pot dinners, try our famous Marry Me Chicken Soup. If you love hearty, meaty soups, our Classic Chicken Vegetable Soup is another family favorite. This recipe captures the indulgent, comfort-food spirit of a classic Philly Cheesesteak inspired from Emily Recipe