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.