Description
A comforting soup that combines the flavors of a classic Philly cheesesteak with creamy broth and crunchy cheesy toast.
Ingredients
Scale
- 1 pound Thinly Sliced Beef Steak
- 1 cup Onion (Diced)
- 1 medium Green Bell Pepper
- 3 cloves Garlic (Minced)
- 4 cups Beef Broth
- 1 cup Heavy Cream
- 1 cup Provolone Cheese (Shredded)
- 4 slices Bacon (Crispy)
- 4 slices Bread (Plus butter for spreading)
Instructions
- Prepare the bacon: In your large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside on a paper towel to drain, leaving the bacon grease in the pot.
- Sauté the vegetables: Add diced onions and bell pepper to the pot, cooking until they become tender and fragrant—about 5 minutes. Stir in the minced garlic and allow it to cook for an additional minute.
- Add the beef: Toss in the thinly sliced beef steak, season with salt and pepper, and cook until the beef is browned, about 3-4 minutes.
- Create the broth: Pour in the beef broth and bring the mixture to a gentle simmer.
- Incorporate the cream: Reduce the heat to low, stir in heavy cream, and let the soup simmer for another 15-20 minutes, allowing those flavors to meld.
- Cheesy bliss: Add shredded provolone cheese until it’s melted and beautifully combined.
- Toast time: Meanwhile, butter slices of bread and toast them until golden brown. Top each slice with remaining cheese and put them under a broiler until bubbly and golden.
- Finish and serve: Crumble the crispy bacon back into the soup and give it a final stir. Serve hot with cheesy toast on the side.
Notes
For flavor variations, add hot sauce for a kick or incorporate fresh spinach before serving for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg