Philly Cheesesteak Soup Bacon

This creamy Philly cheesesteak soup with bacon packs all the bold flavors of your favorite sandwich into a single pot. Tender bites of beef get cozy with savory sautéed vegetables and crisp bacon, all swimming in a rich, cheesy broth. Top each bowl with gooey cheesy toast for the ultimate comfort meal on chilly nights or game day evenings.

I first made this when my oven broke and I needed the flavors of a Philly sandwich without the fuss. That first bite by the fire convinced even my picky eater.

Ingredients

• Bacon: adds irresistible smoky flavor and crunch Buy thick cut bacon if you can for best texture
• Thinly sliced beef ribeye or sirloin: brings the classic steak taste Look for marbled pieces to keep the meat juicy
• Olive oil or butter: helps the veggies soften and adds richness Use a high quality olive oil for the best aroma
• Onion: brings natural sweetness Choose a medium sized yellow or white onion with tight skin
• Green bell pepper: gives the familiar Philly flavor plus a pop of color Pick a firm pepper and slice it thin
• Mushrooms: add earthy depth Select fresh mushrooms with firm caps avoid slimy ones
• Garlic: provides a hint of robust flavor Look for plump cloves with no green sprouts
• Beef broth: infuses the soup with savory base Opt for low sodium to adjust seasoning more easily
• Heavy cream or half and half: creates a velvety luscious texture For richness use heavy cream but half and half works for a lighter version
• Worcestershire sauce: adds subtle umami Look for a quality brand without too much added sugar
• Cornstarch and water: optional to thicken Just use if you want a full creamy spoonful
• Salt and pepper: completes the flavor Season to taste at the end so you do not overdo it
• Crusty bread: is the perfect base for gooey cheesy toast Use bakery style loaves for more character
• Shredded cheese: like provolone mozzarella or cheddar melts beautifully and adds the signature finish Freshly grated cheese will melt smoother than pre shredded
• Butter: softens the bread and helps the cheese toast up golden yellow Use real butter for best results

Instructions

Cook the Bacon and Beef:

Begin by cooking the chopped bacon in a large pot or Dutch oven over medium heat. Let it turn perfectly crispy while stirring occasionally. Use a slotted spoon to transfer the bacon to a plate and keep the savory grease behind for extra flavor. Next add the beef pieces Allow them to sear and brown on all sides which brings deep meaty flavor to the soup. This usually takes about three minutes. Once browned remove and reserve alongside the bacon.

Sauté the Vegetables:

If the pan looks dry add a bit of olive oil or butter. Toss in the sliced onion green bell pepper and mushrooms. Sauté slowly for five minutes until softened and just beginning to caramelize. Add the garlic near the end for one more minute letting its aroma bloom but not burn.

Simmer the Soup:

Pour the beef broth into the pot and let it come to a gentle simmer while scraping any browned bits from the bottom. Stir in the Worcestershire sauce for depth then add the heavy cream. Return the browned beef and crispy bacon so they soak up the flavors. Taste and season with salt and pepper. If you want a thick soup gradually add the cornstarch mixture whisking constantly and cook for three to five minutes until it reaches your desired consistency.

Make the Cheesy Toast:

Switch the oven to broil High heat will help the cheese bubble and brown. Spread a layer of softened butter on each bread slice and arrange them on a baking sheet. Sprinkle each generously with your chosen cheese. Place the sheet under the broiler just long enough for the cheese to melt and form golden bubbly spots Keep a close eye to prevent burning.

Serve:

Ladle the hot soup into bowls. If you enjoy a richer finish top with extra shredded cheese or a sprinkle of fresh parsley. Serve the cheesy toast on the side for dunking or float it right on top for extra indulgence.

Save It

The best part of this soup for me is the layer of gooey cheese that covers each slice of toast. My brother always grabs the cheesiest piece he can find and every time it brings back memories of our late night Philly runs together.

Storage Tips

This soup stores well in the refrigerator for up to three days. Be sure to let it cool completely before transferring to an airtight container. When reheating do so slowly on the stovetop over medium low heat to maintain its creamy texture. If the soup thickens too much add a splash of beef broth or cream to loosen it up. Store cheesy toast wrapped tight in foil and reheat separately under the broiler for that perfect crunch.

Ingredient Substitutions

If you cannot find ribeye or sirloin thinly sliced flank steak or even roast beef from the deli counter can stand in. For a lighter dairy free option try coconut cream and leave off the cheese and butter or use plant based versions. For gluten free serve with gluten free bread or crackers.

Serving Suggestions

Pair this soup with a crisp chopped salad tossed in a tangy vinaigrette. Roasted asparagus or broccoli offer lovely green contrast on the side. For a fun twist top bowls with a few pickled jalapeños for bright heat or stir in sautéed hot peppers before serving.

Cultural and Historical Context

The Philly cheesesteak sandwich originated in 1930s Philadelphia as a hearty street food for busy workers. The flavors of thinly sliced beef melted cheese peppers and onions became iconic across the country. This soup keeps those memories alive while turning the sandwich into a cozy bowl for cold winter nights.

Seasonal Adaptations

Swap green bell pepper for roasted red peppers in summertime. Stir in corn kernels for a touch of sweetness in late summer or early fall. Use leeks instead of onion in the spring when they are sweetest.

Save It

This soup is cozy delicious and always draws a crowd. Try it once and you may never crave the sandwich version again.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, sirloin, ribeye, or even leftover roast beef work well. Slice thinly for tender results.

→ What cheese is best for this dish?

Provolone provides classic flavor, but mozzarella, cheddar, or a blend all melt nicely and taste great.

→ Can this be made gluten-free?

Use gluten-free bread and check your Worcestershire sauce and broth to ensure they're gluten-free.

→ How can I make the soup thicker?

Add a slurry of cornstarch mixed with water, then simmer until you reach the desired consistency.

→ What's the best way to store leftovers?

Store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.