One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

Here’s an article for your recipe, “One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast”:

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast: The Ultimate Comfort Food

Are you craving something hearty, comforting, and packed with flavor? Look no further than this One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast! Inspired by the classic Philly cheesesteak, this soup brings all of those beloved flavors into a creamy, rich bowl of comfort that is sure to please everyone at the dinner table. And to top it all off, we’ve got crispy bacon and cheesy toast for the perfect finishing touch. It’s the ultimate cozy dish that will warm you up from the inside out!

Why You’ll Love This Soup

Rich and Flavorful: The Philly cheesesteak flavor profile comes through perfectly in the soup, with tender beef, sautéed peppers and onions, and a creamy base that mirrors the essence of the famous sandwich.
One-Pot Wonder: This recipe is incredibly easy to make in just one pot, which means less cleanup and more time enjoying your meal. Perfect for busy weeknights!
Bacon & Cheesy Toast: Crispy bacon adds a salty crunch, while the cheesy toast brings a gooey, melt-in-your-mouth finish that takes this soup to the next level.
Customizable: You can easily adjust the ingredients to fit your taste, whether you want extra cheese, more veggies, or a spicier kick.

Ingredients You’ll Need:

For the soup:

1 lb ribeye steak or sirloin, thinly sliced (or use pre-sliced beef for convenience)
1 onion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour (for thickening)
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1 ½ cups provolone cheese, shredded
1 cup mozzarella cheese, shredded

For the bacon:

6 strips of bacon, cooked until crispy and crumbled

For the cheesy toast:

4 slices of your favorite bread
2 tablespoons butter, softened
1 cup shredded provolone or mozzarella cheese
1 tablespoon parsley (optional, for garnish)

Instructions:

1. Prepare the Bacon and Cheesy Toast
Start by cooking the bacon in a skillet over medium heat until crispy. Once done, remove the bacon and set it aside on paper towels to drain. Once cooled, crumble it into small pieces for garnish later.

For the cheesy toast, preheat your oven to 375°F (190°C). Butter each slice of bread, then sprinkle with the shredded cheese. Place the bread slices on a baking sheet and bake for about 10 minutes, or until the cheese is melted and bubbly. For an extra golden finish, broil for the last 1-2 minutes. Once done, remove from the oven and set aside.

2. Sauté the Vegetables and Beef
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onion and bell peppers, and sauté until they are softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning the garlic.

Add the thinly sliced beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, about 5-7 minutes.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

3. Make the Soup Base

Next→