Hearty One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
A comforting one-pot soup that combines the iconic flavors of a Philly cheesesteak with crispy bacon and cheesy toast, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Meat
Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 4 cups of beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces of cream cheese, softened
- 1 cup shredded provolone cheese
- 2-3 slices of bread for cheesy toast
- Butter for spreading
Instructions
- Cook the bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and drain it on a paper towel, leaving the drippings in the pot.
- Add vegetables: In the same pot, add diced onion and bell pepper. Cook until they are soft, about 5 minutes. Stir in minced garlic and cook for another minute.
- Brown the beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and fully cooked through.
- Combine ingredients: Pour in the beef broth, Worcestershire sauce, Italian seasoning, and season with salt and pepper. Bring to a boil.
- Creamy goodness: Once boiling, reduce the heat and stir in the softened cream cheese. Mix until creamy and smooth.
- Add cheese: Stir in the shredded provolone cheese until melted and incorporated.
- Serve with cheesy toast: While the soup simmers, butter slices of bread, sprinkle shredded cheese on top, and toast them in a pan until golden and bubbly.
- Garnish & enjoy: Serve the soup hot, garnished with crispy bacon, alongside your cheesy toast.
Notes
For extra flavor, use ground chuck and customize the cheese to your liking. This soup stores well in the refrigerator and can be frozen for longer storage.