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Philly Cheesesteak Soup: The Ultimate Comfort Bowl with Bacon and Cheesy Toast

Philly Cheesesteak Soup in white bowl topped with crispy bacon and served with cheesy toast
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This hearty Philly Cheesesteak Soup brings all the flavors of the classic sandwich into a comforting bowl. Made with tender beef, sautéed vegetables, and melted cheese, topped with crispy bacon and served with cheesy toast.

Ingredients

Scale
  • 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
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8 ounces provolone cheese, shredded
  • 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

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat for 6-8 minutes until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add the sliced beef to the pot and cook for 3-4 minutes until browned. Remove beef and set aside.
  3. Add the sliced onion and green bell peppers to the pot and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Add the butter to the pot and once melted, stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
  5. Gradually whisk in the beef broth until smooth. Bring to a simmer and cook for 5 minutes.
  6. Reduce heat to medium-low and stir in the milk, heavy cream, and Worcestershire sauce.
  7. Add the shredded provolone and cream cheese, stirring until melted and the soup is smooth.
  8. Return the cooked beef and half of the bacon to the pot. Season with salt and black pepper to taste. Simmer for 10 minutes.
  9. While the soup simmers, preheat the oven to 400°F (200°C).
  10. Arrange the baguette slices on a baking sheet. Brush with melted butter and sprinkle with shredded cheddar cheese.
  11. Bake for 5-7 minutes, or until the cheese is melted and the toast is golden.
  12. Serve the soup hot, topped with the remaining bacon and served with the cheesy toast.

Notes

  • Freeze the beef for about 30 minutes before slicing to make it easier to cut into thin strips.
  • You can substitute the beef sirloin with ribeye for a more traditional Philly cheesesteak flavor.
  • If the soup is too thick, add additional beef broth until it reaches your desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken when refrigerated, so add a splash of broth or milk when reheating.

Nutrition

Find it online: https://www.benefitiany.com/philly-cheesesteak-soup/