Description
Savor the flavors of a classic Philly cheesesteak sandwich in this hearty and creamy one-pot soup. Packed with tender beef, melted provolone, and cheesy toast, it’s the ultimate comfort food!
Ingredients
Units
Scale
- 1 lb thinly sliced beef steak
- 1 onion, diced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 6 slices bread
- Butter (for toasting bread)
- Additional shredded cheese (for topping bread)
Instructions
- Cook the beef and vegetables:
- In a large pot over medium-high heat, cook the beef steak until browned.
- Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant.
- Simmer the soup:
- Pour in the beef broth and heavy cream. Stir to combine, then bring the soup to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld.
- Add cheese:
- Stir in the shredded provolone cheese until fully melted. Season the soup with salt and pepper to taste.
- Prepare the cheesy toast:
- Preheat the oven to 400°F (200°C). Butter each bread slice and sprinkle with additional shredded cheese.
- Toast in the oven until the cheese is melted and bubbly, about 5-7 minutes.
- Assemble and serve:
- Ladle the soup into bowls. Top with crumbled bacon for extra flavor. Serve with the cheesy toast on the side.
Notes
- For a more authentic Philly cheesesteak flavor, substitute provolone with white American cheese or Cheez Whiz.
- Add mushrooms for an extra layer of texture and flavor.
