One-Pot Philly Cheesesteak Soup (Printable View)
Creamy beef and provolone soup with bell peppers, crispy bacon, and golden cheesy toast on the side.
# Ingredient List:
→ Soup
01 -
1 pound thinly sliced beef steak, well-marbled
02 -
1 large yellow onion, diced
03 -
1 green bell pepper, seeded and sliced
04 -
3 cloves garlic, minced
05 -
4 cups beef broth
06 -
1 cup heavy cream
07 -
1 cup shredded provolone cheese
08 -
6 slices bacon, cooked crispy and crumbled
→ Cheesy Toast
09 -
4 slices rustic bread
10 -
2 tablespoons unsalted butter, softened
11 -
1 cup shredded provolone cheese
# Preparation Steps:
01 -
Thinly slice the beef steak, dice the onion, slice the green bell pepper, and mince the garlic for organized preparation.
02 -
Melt 1 tablespoon butter in a large pot over medium heat. Add diced onion, and cook until soft and translucent, about 4 minutes. Add bell pepper and garlic, sauté until aromatic.
03 -
Increase heat to medium-high and add the sliced beef. Sear briefly, stirring, until the beef is just browned.
04 -
Pour in beef broth and bring the mixture to a gentle simmer. Reduce heat to maintain a steady simmer for 10 minutes to develop flavor.
05 -
Lower heat and stir in heavy cream. Gradually add shredded provolone, stirring constantly until the soup is creamy and cheese has melted completely.
06 -
Preheat broiler. Spread butter over one side of each bread slice, top with shredded provolone, and broil until cheese is bubbly and golden, about 2-3 minutes.
07 -
Season soup with salt and black pepper to taste. Ladle soup into bowls, top with crispy bacon, and serve immediately with cheesy toast on the side.
# Supplementary Details:
01 -
For best texture, use thinly sliced ribeye or sirloin steak and add cheese gradually to prevent clumping.