Description
A comforting soup marrying the classic flavors of a Philly cheesesteak with the heartiness of a creamy broth, topped with crispy bacon and cheesy toast.
Ingredients
Scale
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 thinly sliced green bell pepper
- 2 minced garlic cloves
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 6 slices of bacon, cooked and crumbled
- Salt and pepper, to taste
- 6 slices of bread
- Butter for toasting
Instructions
- Prepare the Ingredients: Thinly slice the beef steak, dice the onion, slice the bell pepper, and mince the garlic.
- Cook the Vegetables: In a large pot, melt butter over medium heat. Add the onion and cook until translucent, then add bell pepper and garlic until fragrant.
- Sear the Steak: Add the beef steak and sear until browned.
- Create the Soup Base: Pour in the beef broth and bring to a simmer.
- Add Cream and Cheese: Reduce heat to low, stir in the heavy cream, and gradually add provolone cheese, stirring until melted.
- Prepare Cheesy Toast: Broil buttered bread topped with provolone cheese until bubbly and golden.
- Serve Together: Season soup with salt and pepper, ladle into bowls, top with crumbled bacon, and serve with cheesy toast.
Notes
For a thicker soup, consider adding a cornstarch slurry during the simmering stage. Adjust cheese types and add veggies as desired for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg