One-Pot Creamy Philly Cheesesteak Soup with Bacon
This recipe gives you all the flavors of a classic Philly cheesesteak in a hearty, creamy soup. It is a one-pot comfort food perfect for easy weeknight dinners.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ribeye or sirloin steak, thinly sliced
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 8 ounces cream cheese, cubed
- 1 1/2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- Season the thinly sliced steak lightly with salt and pepper.
- Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add olive oil to the pot if needed. Add the steak and cook until browned. Remove the steak and set it aside with the bacon.
- Add the diced onion and bell pepper to the pot. Sauté for 5 to 7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low. Whisk in the heavy cream and the cubed cream cheese until the cream cheese is fully melted and the broth is smooth.
- Return the cooked steak to the pot. Simmer gently for 5 minutes to heat through. Do not boil after adding the cream and cheese.
- Stir in the provolone cheese and mozzarella cheese until completely melted and the soup is creamy.
- Serve the soup hot, topped with the reserved crispy bacon.
Notes
- For an extra layer of flavor, serve this hearty beef soup with slices of cheesy toast for dipping.
- You can substitute the fresh steak with 2 cups of chopped deli roast beef if you are looking for a faster weeknight soup idea.
- If you prefer a lower-carb option, omit the toast and use only provolone cheese.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6
- Sodium: 780
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 120