Description
A comforting twist on the classic cheesesteak, this Philly Cheesesteak Soup features tender ribeye steak, smoky bacon, and a creamy broth that warms the soul.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 4 slices of bacon, chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup provolone cheese, shredded
- 1 French baguette, sliced for toasts
Instructions
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the drippings in the pot.
- Sauté the veggies: Add the diced onion and bell pepper to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic, cooking for just another minute to release its fragrance.
- Brown the steak: Toss in the thinly sliced ribeye steak, stirring until nicely browned.
- Pour in the beef broth: Add the beef broth, bring it to a boil.
- Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper; taste and adjust.
- Simmer for about 10-15 minutes, allowing flavors to meld.
- Ladle the soup into bowls and top with shredded provolone cheese and crispy bacon.
- Broil the sliced baguette topped with cheese until golden, about 2-3 minutes.
- Serve the cheesy toast alongside the warm soup.
Notes
This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg