1 lb thinly sliced beef steak: For the classic Philly cheesesteak flavor, thinly sliced beef is essential.
1 onion, diced: Adds sweetness and depth to the soup.
1 green bell pepper, thinly sliced: A key component for that Philly cheesesteak crunch and flavor.
2 cloves garlic, minced: Infuses the soup with an aromatic base.
6 cups beef broth: The savory liquid base of the soup.
1 cup heavy cream: Makes the soup creamy and rich.
1 cup shredded provolone cheese: The cheese that gives the soup that deliciously melty, gooey texture.
6 slices bacon, cooked and crumbled: Adds crispy, salty goodness that pairs perfectly with the creamy soup.
Salt and pepper: For seasoning to taste.
For the Cheesy Toast:
6 slices bread: Your choice of bread for the base of the cheesy toast.
Butter: For toasting the bread and adding extra richness.
Additional shredded cheese: Sprinkle over the bread for that melty, cheesy topping.
Step-by-Step Instructions for One-Pot Philly Cheesesteak Soup
This One-Pot Philly Cheesesteak Soup comes together quickly, making it a perfect meal for a busy weeknight or a cozy weekend dinner.
Step 1: Cook the Beef and Vegetables
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This is so delicious, I’d be happy eating it daily without getting bored.
