Philly Cheesesteak Soup with Bacon and Cheesy Toast

Philly Cheesesteak Soup combines everything I love about the iconic sandwich into a creamy, hearty bowl that’s perfect for chilly evenings. This one-pot wonder delivers tender beef, melted cheese, and sautéed peppers in every spoonful.

I’ll never forget the first time I made this soup on a snowy January evening. My family was craving something warm and satisfying, but I didn’t want to deal with multiple pots and pans. This Philly Cheesesteak Soup became an instant hit in our house because it captures all those classic sandwich flavors while being so much easier to make. The crispy bacon on top and the cheesy toast on the side? Pure genius. It’s become my go-to when I want comfort food without the fuss, and the fact that everything cooks in one pot makes cleanup a breeze.

What You’ll Need for This Hearty Philly Cheesesteak Soup

I always recommend using quality beef sirloin for this recipe, though ribeye works beautifully if you want that authentic Philly flavor. Pro tip: freeze your beef for 30 minutes before slicing to get those perfect thin strips.

• 1 lb beef sirloin, thinly sliced
• 6 slices bacon, chopped
• 1 large onion, sliced
• 2 green bell peppers, sliced
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups beef broth (I prefer low-sodium so I can control the salt)
• 1 cup whole milk
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded (freshly shredded melts better than pre-packaged)
• 4 ounces cream cheese, softened
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• 1 baguette, sliced
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted

How I Make This Delicious One-Pot Meal

I recommend having all your ingredients prepped before you start cooking. This Philly Cheesesteak Soup comes together quickly, and you don’t want to be slicing vegetables while your bacon burns.

Step 1: In a large pot or Dutch oven, cook the chopped bacon over medium heat for 6-8 minutes until crispy and golden brown. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. The rendered fat adds incredible flavor to the beef.

Step 2: Increase heat to medium-high and add the sliced beef to the pot. Cook for 3-4 minutes, stirring occasionally, until browned on all sides. Don’t overcrowd the pan or the beef will steam instead of sear. Remove beef and set aside with the bacon.

Step 3: Add the sliced onion and green bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized around the edges. This caramelization is key for deep flavor. Add the minced garlic and cook for another minute until fragrant and golden. Watch carefully so the garlic doesn’t burn.

Step 4: Add the butter to the pot and once fully melted, stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This cooks out the raw flour taste.

Step 5: Gradually whisk in the beef broth, adding about 1 cup at a time and whisking until smooth after each addition. This prevents lumps from forming. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 6: Reduce heat to medium-low and stir in the milk, heavy cream, and Worcestershire sauce. Let it heat through for 2-3 minutes but don’t let it boil, as dairy can curdle at high temperatures.

Step 7: Add the shredded provolone and cream cheese, stirring constantly until completely melted and the soup is smooth and creamy. This takes about 3-4 minutes. If you see any cheese clumps, keep stirring gently until they disappear.

Step 8: Return the cooked beef and half of the bacon to the pot. Season with salt and black pepper to taste, starting with 1/2 teaspoon of each and adjusting as needed. Simmer for 10 minutes to let all the flavors meld together. The soup should be thick and creamy.

Step 9: While the Philly Cheesesteak Soup simmers, preheat your oven to 400°F (200°C).

Step 10: Arrange the baguette slices on a baking sheet in a single layer. Brush each slice generously with melted butter and sprinkle with shredded cheddar cheese.

Step 11: Bake for 5-7 minutes, or until the cheese is melted and bubbly and the toast edges are golden and crispy. Keep an eye on them so they don’t burn.

Step 12: Serve the soup hot in bowls, topped with the remaining crispy bacon and served with the warm cheesy toast on the side for dipping.

Perfect Pairings for Your Philly Cheesesteak Soup

This rich, cheesy soup pairs wonderfully with lighter sides that balance its creamy richness.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness of the soup beautifully. The acidity helps cleanse your palate between bites.

Dill Pickles: I always serve dill pickles on the side because their tangy, briny flavor provides the perfect contrast to the creamy, savory soup. It’s the same reason pickles work so well on the original sandwich.

Roasted Brussels Sprouts: These add a nice textural contrast and a slightly bitter note that complements the cheese. Roast them with olive oil and garlic for extra flavor.

Coleslaw: A vinegar-based coleslaw adds crunch and acidity, making it one of the best sides for Philly Cheesesteak Soup. The cool, crisp slaw balances the warm, rich soup perfectly.

More Hearty Comfort Soups to Warm Your Soul

This rich Philly Cheesesteak Soup pairs beautifully with other creamy, comforting soup recipes that bring warmth to cold evenings. For another cheese-forward option, try the Macaroni Cheeseburger Soup which delivers similar hearty beef and cheese flavors in a different format. The Garlic Parmesan Chicken Soup offers a lighter poultry alternative while maintaining that creamy, cheesy profile that makes these soups so satisfying.

For those who love bold, zesty flavors alongside rich comfort food, the Spicy Jalapeno Popper Chicken Soup adds a spicy kick that complements the savory notes in this Philly-inspired soup. Round out your soup collection with the Creamy Cajun Chicken Soup, which brings Southern-inspired seasonings to a similarly creamy base. These recipes work wonderfully as part of a soup rotation throughout the week or as options for different taste preferences at dinner parties.

Keeping Your Soup Fresh and Delicious

Store leftover Philly Cheesesteak Soup in an airtight container in the refrigerator for up to 3-4 days. I recommend letting it cool completely before sealing to prevent condensation.

The soup will thicken considerably when refrigerated because of the cheese and cream. When reheating, add a splash of beef broth or milk and heat gently over medium-low heat, stirring frequently. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.

Pro tip: Store the cheesy toast separately in a paper bag or loosely covered container to maintain its crispness. You can refresh leftover toast in a 350°F oven for 3-4 minutes before serving. The bacon topping can be stored with the soup or separately, whichever you prefer.

Your Philly Cheesesteak Soup Questions Answered

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