Philly Cheesesteak Soup
All the iconic flavors of a Philly cheesesteak in a creamy, one-pot soup! Loaded with tender steak, peppers, onions, and provolone cheese, then topped with crispy bacon and served with cheesy toast for the ultimate hearty comfort food.
Servings: 4 servings
Calories: 580kcal
Equipment
- Large Dutch Oven or Soup Pot
- Sharp Knife & Cutting Board For slicing steak and vegetables.
- Whisk
- Baking Sheet For the cheesy toast.
Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 6 slices bacon, chopped
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
Instructions
- In a Dutch oven, cook bacon until crispy. Remove. Add oil if needed, then sear seasoned steak slices over high heat until browned. Remove and set aside.
- In the same pot, sauté sliced onion and bell pepper until soft. Add garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth, scraping the pot bottom. Bring to a simmer.
- Reduce heat to low. Stir in heavy cream and shredded cheese until melted and smooth.
- Return the steak and half the bacon to the pot. Heat through. Season to taste. Ladle into bowls, top with remaining bacon, and serve with cheesy toast.
Notes
Pro Tips: For tender beef, partially freeze your steak for 20-30 minutes before slicing it paper-thin against the grain. Shred your own cheese from a block of provolone or mozzarella for the smoothest, creamiest melt—pre-shredded cheese can make the soup grainy. To prevent overcooking, sear the steak quickly over high heat just to brown it; it will finish cooking gently in the hot soup. If you prefer a thicker, stew-like consistency, let the soup simmer uncovered for a few extra minutes before adding the cream and cheese[citation:3].