Philly Cheesesteak Soup
A comforting blend of flavors from a classic Philly cheesesteak turned into a hearty soup with crispy bacon and cheesy toast.
Ingredients
Main Ingredients
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 thinly sliced green bell pepper
- 2 minced garlic cloves
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 6 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- 6 slices bread
- Butter for toasting
Instructions
Cooking Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside.
- In the same pot, add the onion and green bell pepper. Sauté until softened.
- Stir in the garlic and cook for one minute until fragrant.
- Add the thinly sliced beef steak and cook until browned.
- Pour in the beef broth and bring to a simmer. Cook for 15 minutes.
- Add the heavy cream and provolone cheese, stirring until melted and combined.
- Season with salt and pepper to taste.
- Meanwhile, toast the bread slices with butter on a skillet until golden brown.
- Serve the soup hot, topped with crumbled bacon and with cheesy toast on the side.
Notes
For a richer flavor, add Worcestershire sauce during cooking. Customize by adding jalapeños for some heat or mushrooms for extra earthiness. Serve with a sprinkle of fresh herbs like parsley for a pop of color.