Winter nights call for something truly cozy and warming. This Philly Cheesesteak Soup is a warm hug in a bowl. It brings all the classic flavors you love into one pot. You get tender beef and melted cheese in every bite. It is perfect for a cold evening at home.
Why You’ll Love It
This recipe is a total game-changer for your busy weeknights. It uses just one pot for very easy cleanup. You get the richness of ribeye and smoky bacon. It is pure comfort food at its absolute best. Your family will ask for seconds every single time. It feels like a fancy bistro meal in your kitchen.
The Easy Process
You start by crisping up savory diced bacon. Then you sear the beef quickly in the same pot. Sautéing the peppers and onions adds deep, savory flavor. A simple cornstarch slurry makes the broth silky and thick. The one-pot method keeps everything simple and fast for you.
What You’ll Need
- 1 lb ribeye steak, thinly sliced across the grain
- 4 slices thick-cut bacon, diced
- 1 large yellow onion, thinly sliced
- 2 large green bell peppers, de-seeded and sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup shredded provolone cheese
- 1 French baguette, sliced into 1-inch rounds
- 2 tablespoons unsalted butter, softened
- 4 slices provolone cheese
Step-by-Step Directions
- In a large dutch oven over medium-high heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon and drain on paper towels, leaving the rendered fat in the pot.
- Add the sliced ribeye to the pot in a single layer and sear until browned, approximately 3 minutes. Remove beef and set aside.
- Add onion, green peppers, and mushrooms to the pot. Sauté for 8 minutes until vegetables are softened and onions are translucent.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk cornstarch and water to create a slurry. Stir the slurry and heavy cream into the soup. Simmer for 5 minutes until the liquid thickens.
- Stir in the seared beef, bacon, and shredded provolone cheese until the cheese is fully melted and incorporated. Season with salt and pepper.
- Preheat oven broiler. Arrange baguette slices on a baking sheet, spread with butter, and top with a slice of provolone. Broil for 1-2 minutes until cheese is bubbly and golden.
- Ladle soup into bowls and serve immediately topped with a cheesy toast round.
Best Ways to Enjoy
Serve this soup in deep, warm ceramic bowls. Place the bubbly provolone toast right on the top. The bread soaks up the savory broth perfectly. Pair it with a crisp side salad for balance. It makes any Winter dinner feel extra special and hearty.
Make-Ahead Advice
Store any leftovers in an airtight container for later. Keep it in the fridge for up to three days. You can also freeze the soup base without the cream. Reheat it gently on the stove over medium heat. Add a splash of broth if it gets too thick. Meal prep is easy with this satisfying recipe.
Tips for Best Results
- Freeze the ribeye for 20 minutes before slicing for thin pieces.
- Don’t crowd the pot when you are searing the beef.
- Use a high-quality beef broth for the deepest flavor profile.
- Prep your vegetables while the bacon is cooking to save time.
- Serve immediately to keep the cheesy toast nice and crisp.
- Swap green peppers for red peppers for a slightly sweeter taste.
- Scrape the bottom of the pot to release all the flavor.
Easy Swaps
- Try using chicken breast for a lighter poultry version.
- Skip the baguette to make this dish lower in carbs.
- Add red pepper flakes if you want a spicy kick.
- Use flank steak if ribeye is not available at the store.
Common Questions
Can I make this soup ahead of time?
Yes, you can certainly make the soup in advance. The flavors actually develop and improve beautifully overnight in the fridge. Just wait to make the cheesy toast until you serve.
What is the best beef to use?
Ribeye is the classic choice for the most tender results. You can also use top sirloin or flank steak if needed. Just ensure you slice it very thin against the grain.
Is this recipe family-friendly?
Absolutely, kids love the creamy broth and the cheesy toast. It is a fun way to eat a sandwich as soup. You can adjust the peppers to suit their tastes.
I hope this soup warms your heart and kitchen this season. It is the ultimate way to enjoy a classic Philly favorite. Let me know how your family likes it!
— Emily
Ingredients
Method
- In a large dutch oven over medium-high heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon and drain on paper towels, leaving the rendered fat in the pot.
- Add the sliced ribeye to the pot in a single layer and sear until browned, approximately 3 minutes. Remove beef and set aside.
- Add onion, green peppers, and mushrooms to the pot. Sauté for 8 minutes until vegetables are softened and onions are translucent.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk cornstarch and water to create a slurry. Stir the slurry and heavy cream into the soup. Simmer for 5 minutes until the liquid thickens.
- Stir in the seared beef, bacon, and shredded provolone cheese until the cheese is fully melted and incorporated. Season with salt and pepper.
- Preheat oven broiler. Arrange baguette slices on a baking sheet, spread with butter, and top with a slice of provolone. Broil for 1-2 minutes until cheese is bubbly and golden.
- Ladle soup into bowls and serve immediately topped with a cheesy toast round.
