One Pot Philly Cheesesteak Soup With Beef Bacon And Cheesy Toast

Oh my goodness, get ready to have your mind blown with this incredible One Pot Philly Cheesesteak Soup With Beef Bacon And Cheesy Toast! I know what you’re thinking – a cheesesteak… in soup form? Trust me on this one. I’ve taken all the irresistible flavors of that iconic sandwich – the tender, savory beef, the sweet sautéed onions and bell peppers, and that gooey, melty cheese – and transformed them into the most comforting, soul-warming soup you could ever imagine. That’s what truly makes this recipe special, bringing the best of a classic sandwich into a cozy bowl.

You’re going to absolutely adore this dish because it delivers serious comfort without all the fuss. The best part? It all comes together in just one pot, making cleanup an absolute breeze! Picture this: a rich, hearty broth loaded with perfectly seasoned shaved beef, caramelized onions, and tender bell peppers, all swimming in a cheesy, decadent base. But wait, there’s more! We’ve upped the ante by adding crispy, smoky beef bacon right into the mix for an extra layer of amazing flavor. And to crown it all? Golden, cheesy toast, perfect for dipping into every delicious spoonful. It’s the ultimate satisfying meal, ideal for a cozy night in, and I promise, it will become a new family favorite. Get ready for big flavor, minimal effort, and maximum deliciousness!

Ingredient Notes

Crafting the perfect One Pot Philly Cheesesteak Soup with Beef Bacon and Cheesy Toast starts with selecting the right ingredients. Here’s what I recommend and some handy substitutions:

Thinly Sliced Steak: This is the heart of our “Philly” experience! I always go for about a pound of good quality boneless ribeye or top sirloin, thinly sliced against the grain. You can ask your butcher to do this, or partially freeze the steak for 20-30 minutes at home, which makes slicing it super easy and precise.
Beef Bacon: To keep this recipe beef-centric and delicious, I opt for beef bacon. It renders beautifully and adds incredible savory depth to the soup, plus crispy bits for garnish.
Aromatics: One large yellow onion and one green bell pepper are classic for a reason. They provide that essential sweet and slightly sharp flavor base that defines a Philly cheesesteak. Don’t skimp on the fresh garlic either – about 3-4 cloves, minced, will do the trick.
Beef Broth: I use about 4 cups of good quality beef broth as the foundation for our soup. A rich, flavorful broth is key here.
Cream Cheese & Heavy Cream: These are what make our soup wonderfully creamy and indulgent. I use about 4 ounces of full-fat cream cheese, softened, and 1/2 cup of heavy cream. They provide a luxurious mouthfeel that balances the savory notes.
Cheeses for the Soup: For authenticity and amazing melt, I combine shredded provolone and a few slices of white American cheese. Provolone brings that classic sharp, nutty Philly flavor, while American cheese ensures an incredibly smooth, velvety finish.
Worcestershire Sauce: Just a tablespoon adds a fantastic umami kick and depth to the soup. Make sure it’s a brand suitable for beef dishes.
Seasonings: Beyond salt and freshly ground black pepper, I like to add a pinch of dried oregano or Italian seasoning to complement the flavors.
For the Cheesy Toast: A crusty baguette or sourdough loaf works wonders. You’ll also need unsalted butter, a little garlic powder, and some more provolone or mozzarella cheese for melting.

Substitutions:

Steak: If ribeye or sirloin isn’t available, flank steak or even thinly sliced sirloin tip can work, but be mindful not to overcook them as they can become tougher.
Bell Pepper: While green bell pepper is traditional, if you prefer a sweeter flavor, a red or yellow bell pepper can be used, though it will alter the classic “Philly” taste slightly.
Cheeses: If provolone isn’t your favorite, Monterey Jack or even a mild white cheddar can be used, but you might lose a bit of that classic Philly zing.
Broth: If you’re short on beef broth, you can use water with beef bouillon cubes or powder, but adjust seasoning accordingly.
Non-Alcoholic Depth: Some recipes call for a splash of wine to deglaze, but I prefer to stick with a bit more beef broth or a teaspoon of non-alcoholic balsamic vinegar to add complexity without any alcohol.

Step-by-Step Instructions

Get ready for a truly comforting and flavorful meal! Here’s how I bring my One Pot Philly Cheesesteak Soup with Beef Bacon and Cheesy Toast to life, all in one glorious pot:

Prep Your Ingredients: Before you even turn on the stove, ensure everything is ready. Thinly slice your steak against the grain. Dice the onion and green bell pepper. Mince the garlic. Crumbled your beef bacon (if not already crumbled). Shred your provolone cheese.
Cook the Beef Bacon: In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the beef bacon until it’s wonderfully crispy. This usually takes about 5-7 minutes. Once crispy, remove the bacon with a slotted spoon and set it aside on a paper-towel-lined plate. Leave about 1-2 tablespoons of the rendered beef bacon fat in the pot – this is flavor gold!
Sauté the Vegetables: Add the diced onion and green bell pepper to the pot with the reserved beef bacon fat. Cook, stirring occasionally, for 5-7 minutes until they’ve softened and started to become translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove the vegetables from the pot and set them aside with the bacon.
Sear the Steak: Increase the heat to medium-high. Add the thinly sliced steak to the hot pot in a single layer. Cook for just 1-2 minutes per side until nicely browned but still slightly pink in the center. We want to sear it quickly to keep it tender. Remove the steak from the pot and set it aside.
Build the Soup Base: Reduce the heat to medium. Pour about half a cup of beef broth into the hot pot and scrape up any browned bits from the bottom with a wooden spoon – this is called deglazing and adds immense flavor to our soup. Stir in the remaining beef broth and the Worcestershire sauce. Bring the mixture to a gentle simmer.
Add Creaminess: Reduce the heat to low. Add the softened cream cheese to the simmering broth, stirring constantly until it’s fully melted and smooth. Then, gradually whisk in the heavy cream until the soup is creamy and well combined. Season with salt, pepper, and your chosen dried herbs (oregano or Italian seasoning) to taste.
Melt the Cheeses: Now for the cheesy goodness! Slowly add the shredded provolone and the slices of white American cheese to the soup, stirring constantly until they are completely melted and the soup is silky smooth. This usually takes a few minutes. Taste and adjust seasonings one last time – you might need a little more salt after adding the cheese.
Combine & Finish the Soup: Return the cooked steak, sautéed vegetables, and most of the crispy beef bacon (reserve some for garnish) to the pot. Stir gently to combine everything, ensuring the steak is heated through.
Prepare the Cheesy Toast: While the soup is coming together, preheat your oven broiler. Slice your baguette or sourdough loaf diagonally into 1-inch thick pieces. Spread one side of each slice with butter, then sprinkle with garlic powder. Top each slice generously with provolone or mozzarella cheese. Place them on a baking sheet.
Broil the Toast: Broil the cheesy toast for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown at the edges.
Serve: Ladle the hot Philly Cheesesteak Soup into bowls. Garnish with the remaining crispy beef bacon and a sprinkle of fresh parsley, if desired. Serve immediately with the warm, gooey cheesy toast on the side for dipping. Enjoy every comforting spoonful!

Tips & Suggestions

To truly elevate your One Pot Philly Cheesesteak Soup with Beef Bacon and Cheesy Toast, I’ve got a few personal tips and tricks I always follow:

Master the Steak Slice: Seriously, don’t underestimate the power of thinly sliced steak. It ensures tender bites that mimic the classic sandwich. If you’re struggling, partially freezing the steak for about 20-30 minutes before slicing makes it much firmer and easier to get those paper-thin pieces.
Don’t Overcrowd the Pot: When searing your steak, if your pot isn’t large enough to accommodate all the meat in a single layer, work in batches. Overcrowding will steam the meat instead of searing it, leading to a tougher texture and less flavor. Quick, hot sears are what we’re aiming for!
Cheese Matters: For the best authentic Philly flavor and a super smooth soup, don’t skimp on the cheese. The combination of provolone for taste and American cheese for unparalleled melt is a winner. If you want an extra sharp kick, a tiny bit of white cheddar can be added, but be careful not to make it grainy.
Taste as You Go: This is a golden rule for any soup! Especially after adding the cheeses, taste the soup and adjust the salt and pepper. The saltiness of the beef broth, bacon, and cheeses can vary, so season little by little.
Adjust Consistency: If your soup turns out thicker than you’d like, you can always whisk in a little more beef broth or a splash of heavy cream until it reaches your desired consistency. Conversely, if it’s too thin, you could simmer it gently for a few more minutes to reduce it slightly, or stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) for a quick thickening fix.
Perfect Cheesy Toast: For truly golden and bubbly cheesy toast, keep a close eye on it under the broiler. Ovens vary, and cheese can go from perfect to burnt in a matter of seconds.
Extra Toppings: A dash of hot sauce (like sriracha or a classic buffalo sauce) on top of your bowl can add a fantastic little kick. Fresh chopped parsley or chives also add a lovely pop of color and freshness.

Storage

Planning for leftovers of your delicious One Pot Philly Cheesesteak Soup with Beef Bacon and Cheesy Toast? Here’s my advice:

Cool Completely: Before storing, it’s really important to let the soup cool down to room temperature. Transferring hot soup directly to the refrigerator can raise the internal temperature of your fridge, potentially affecting other foods and making your fridge work harder.
Refrigeration: Once cooled, transfer the soup to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors often deepen and meld even further overnight, making for an even more delicious meal the next day!
Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If it seems a little thick or has separated slightly (which can sometimes happen with dairy-based soups), you can whisk in a splash of extra beef broth or heavy cream to bring it back to its creamy consistency. Avoid boiling it vigorously, as this can cause the dairy to break.
Cheesy Toast Storage: The cheesy toast is best enjoyed fresh, as the bread can become soggy and the cheese less appealing if stored with the soup. If you have extra toast, you can store it separately in an airtight container at room temperature for a day, but it won’t be as crisp. I recommend making a fresh batch of cheesy toast when you’re ready to enjoy your leftover soup!
Freezing (Use Caution): Freezing dairy-heavy soups like this can be a bit tricky. The cream cheese and heavy cream may separate or become grainy upon thawing and reheating, changing the texture of the soup. While technically possible, I don’t recommend freezing this soup if you want to maintain its best quality and creamy texture. If you absolutely must freeze it, try to reheat it very slowly over low heat, whisking frequently, and be prepared that the texture might not be as smooth as when freshly made.

Final Thoughts

And there you have it! I truly hope you give this incredible One Pot Philly Cheesesteak Soup With Beef Bacon And Cheesy Toast a try. It’s more than just a meal; it’s an experience that brings all the beloved flavors of a classic cheesesteak into a warm, comforting bowl, with the added smoky deliciousness of beef bacon. The beauty of its one-pot nature means less time scrubbing and more time savoring, making it perfect for busy weeknights or a cozy weekend indulgence. Trust me, dipping that perfectly gooey, cheesy toast into the rich, savory broth of this One Pot Philly Cheesesteak Soup With Beef Bacon And Cheesy Toast is pure culinary bliss. It’s hearty, satisfying, and undeniably delicious – a recipe I know will become a cherished favorite in your kitchen. Enjoy every single spoonful!

Ultimate One Pot Philly Cheesesteak Soup & Cheesy Toast

Author: shareylady
Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

Experience the comforting flavors of a classic cheesesteak in a warm, hearty soup, complemented by gooey cheesy toast. This one-pot meal is perfect for busy weeknights and sure to become a family favorite.

Ingredients

Scale

1 pound thinly sliced boneless ribeye or top sirloin
4 ounces full-fat cream cheese, softened
1/2 cup heavy cream
4 cups beef broth
1 large yellow onion, diced
1 green bell pepper, diced
3–4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 pinch dried oregano or Italian seasoning
Salt to taste
Freshly ground black pepper to taste
1 cup shredded provolone cheese
2–3 slices white American cheese
4–6 slices beef bacon, crumbled
Crusty baguette or sourdough loaf, sliced
Unsalted butter, for spreading
Garlic powder, for sprinkling
Provolone or mozzarella cheese, for melting

Instructions

Prep Your Ingredients: Thinly slice your steak against the grain. Dice the onion and green bell pepper. Mince the garlic. Crumble your beef bacon (if not already crumbled). Shred your provolone cheese.
Cook the Beef Bacon: In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the beef bacon until it’s crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving 1-2 tablespoons of fat in the pot.
Sauté the Vegetables: Add the diced onion and green bell pepper to the pot with the reserved beef bacon fat. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove the vegetables and set aside with the bacon.
Sear the Steak: Increase the heat to medium-high. Add the thinly sliced steak in a single layer and cook for 1-2 minutes per side until browned but slightly pink in the center. Remove the steak and set aside.
Build the Soup Base: Reduce the heat to medium. Pour about half a cup of beef broth into the pot and scrape up any browned bits. Stir in the remaining beef broth and Worcestershire sauce, bringing to a gentle simmer.
Add Creaminess: Reduce the heat to low. Add the softened cream cheese, stirring until melted and smooth. Gradually whisk in the heavy cream. Season with salt, pepper, and dried herbs to taste.
Melt the Cheeses: Slowly add the shredded provolone and slices of white American cheese, stirring until melted and smooth. Adjust seasonings if necessary.
Combine & Finish the Soup: Return the cooked steak, sautéed vegetables, and most of the crispy beef bacon to the pot. Stir gently to combine and heat through.
Prepare the Cheesy Toast: Preheat your oven broiler. Slice the baguette or sourdough into 1-inch thick pieces. Spread one side with butter, sprinkle with garlic powder, and top with provolone or mozzarella cheese.
Broil the Toast: Broil the cheesy toast for 2-3 minutes until melted and golden brown.
Serve: Ladle the soup into bowls, garnish with remaining crispy beef bacon and parsley if desired. Serve with cheesy toast for dipping.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 3 g
Sodium: 1200 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg

Keywords: For best results, ensure steak is thinly sliced. If using different types of cheese, adjust for flavor. Taste as you go to ensure proper seasoning.