This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast takes everything you love about the classic Philly cheesesteak — tender beef, caramelized onions, peppers, melty cheese, and smoky bacon — and transforms it into the most comforting, creamy soup imaginable. Every spoonful is rich, cheesy, and loaded with savory flavor, while the cheesy toast on top makes it utterly irresistible.
Perfect for cozy nights, game days, or hearty family dinners, this soup captures all the flavors of the iconic sandwich in one creamy, soul-warming bowl. Best of all, it’s made in a single pot for easy prep and cleanup, making it ideal for busy weeknights or weekends when you crave something indulgent yet simple.
Why You’ll Love This One-Pot Philly Cheesesteak Soup
You’ll love this recipe because it combines the ultimate comfort of soup with the nostalgia of a Philly cheesesteak. The broth is velvety and rich, the beef is tender, and the bacon adds a smoky layer that makes every bite addictive. The cheesy toast on top mimics the classic sandwich roll, making it a full meal in one bowl.
It’s a fun twist on a comfort-food favorite that’s both easy to make and guaranteed to impress. Each bite feels like a warm, cheesy hug — hearty, flavorful, and deeply satisfying.
Why You Should Try This Recipe
If you love cheesesteaks or creamy soups, this dish is the best of both worlds. It’s bold, cheesy, and incredibly filling, yet simple enough for any home cook. The one-pot method makes it quick to prepare and even quicker to clean up.
This soup isn’t just delicious; it’s also visually stunning with its golden cheesy toast topper. Serve it as a weeknight dinner, party centerpiece, or crowd-pleasing game day dish — everyone will ask for seconds.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons olive oil or butter
- 4 slices bacon, chopped
- 1 lb (450 g) shaved or thinly sliced steak (ribeye or sirloin)
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups beef broth
- 1 cup milk or half-and-half
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 cup shredded provolone or mozzarella cheese
- ½ cup grated Parmesan cheese
For the Cheesy Toast
- 6 slices French bread or baguette
- 2 tablespoons butter, softened
- 1 cup shredded provolone, mozzarella, or cheddar cheese
- Parsley, for garnish
How to Make One-Pot Philly Cheesesteak Soup (Step-by-Step)
1. Cook the Bacon
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove and set aside on paper towels, leaving about 1 tablespoon of the bacon fat in the pot.
2. Sear the Steak
Add the thinly sliced steak to the pot. Cook for 2–3 minutes per side until browned but not overcooked. Remove and set aside with the bacon.
3. Sauté the Vegetables
In the same pot, add olive oil (if needed), then add onions and bell peppers. Sauté for 5–6 minutes until softened and slightly caramelized. Add minced garlic and cook for another 30 seconds.
4. Make the Base
Sprinkle the flour over the vegetables and stir well for about 1 minute. Slowly whisk in the beef broth to avoid lumps.
5. Add the Dairy and Seasoning
Pour in milk, heavy cream, Worcestershire sauce, smoked paprika, and black pepper. Stir and bring to a gentle simmer until the soup thickens slightly, about 10 minutes.
6. Add the Meat Back In
Return the steak and bacon to the pot. Stir in shredded provolone and Parmesan until melted and creamy.
7. Taste and Adjust
Taste the soup and add more salt or seasoning if needed. Simmer gently for another 3–5 minutes to blend flavors.
8. Prepare the Cheesy Toast
While the soup simmers, preheat the oven broiler. Butter the bread slices, top with shredded cheese, and broil for 1–2 minutes until golden and bubbly.
9. Serve and Garnish
Ladle the hot soup into bowls, top with a slice of cheesy toast, and sprinkle with chopped parsley or extra Parmesan. Serve immediately.
10 Tips for the Best Philly Cheesesteak Soup
- Use thinly sliced steak (like ribeye or sirloin) for tender results.
- Cook the bacon first for added flavor depth.
- Caramelize the onions slowly for authentic cheesesteak flavor.
- Whisk constantly after adding broth to keep the soup smooth.
- Add cheese gradually to prevent clumping.
- Don’t overcook the steak — it should remain tender.
- Use provolone for classic taste, or mix with mozzarella for stretchiness.
- Use fresh bread for the perfect cheesy toast topping.
- For thicker soup, simmer uncovered a bit longer.
- Serve immediately while the toast is hot and crispy.
10 Variations & Substitutions
- Chicken Cheesesteak Soup: Substitute chicken for steak.
- Spicy Philly Soup: Add jalapeños or cayenne pepper.
- Mushroom Lover’s Twist: Add sautéed mushrooms for umami depth.
- Low-Carb Version: Skip the bread and reduce flour.
- Cheese Swap: Use cheddar or Swiss for a new flavor profile.
- Vegetarian Option: Use veggie broth and plant-based “beef” strips.
- Bacon-Free: Skip bacon or replace with turkey bacon.
- Beer-Infused: Add ½ cup beer for depth and richness.
- Crock Pot Version: Cook on LOW for 4 hours; add cheese before serving.
- French Onion Fusion: Add caramelized onions and top with Gruyère.
What to Serve With Philly Cheesesteak Soup (Step-by-Step)
- Serve with cheesy garlic bread or pretzel rolls.
- Add a side Caesar or garden salad for freshness.
- Pair with roasted potatoes or fries for a hearty combo.
- Serve with pickles or coleslaw to cut through the richness.
- Enjoy with iced tea, beer, or a cold soda.
- End the meal with brownies or cookies for dessert.
Storage & Reheating Tips (Step-by-Step)
To Store
Cool completely, then store in airtight containers for up to 4 days.
To Freeze
Freeze the soup (without toast) for up to 2 months. Thaw overnight before reheating.
To Reheat (From Refrigerator)
Warm gently on the stove over medium-low heat. Add a splash of milk or broth if it thickens.
To Reheat (From Frozen)
Thaw completely, then reheat on the stovetop until smooth and creamy.
Recipe FAQs
- Can I use ground beef instead of steak? Yes, for an easier version.
- Can I skip the bacon? Yes, but it adds smoky flavor.
- Can I use another cheese? Provolone, Swiss, or mozzarella work best.
- Can I make it spicy? Add red pepper flakes or jalapeños.
- Can I use half-and-half instead of cream? Yes, for a lighter soup.
- Can I thicken it more? Add more flour or simmer longer.
- Can I make it gluten-free? Use cornstarch instead of flour.
- Can I prepare it ahead? Yes, it reheats beautifully.
- Can I make it dairy-free? Use coconut milk and vegan cheese.
- Can I skip the bread topping? Yes, but the cheesy toast makes it special.
- Can I use leftover roast beef? Absolutely, it works great.
- Can I add mushrooms? Yes, they add great texture and flavor.
- Can I double the recipe? Yes, perfect for meal prep or parties.
- Can I use onion soup mix? For a shortcut, yes.
- Can I freeze with cheese? Freeze before adding cheese for best texture.
- Can I use deli steak? Yes, just reduce cooking time.
- Can I blend it? It’s best left chunky for texture.
- Can I make it in a slow cooker? Yes, add dairy near the end.
- Can I use chicken broth? Yes, though beef broth gives richer flavor.
- Can I add cream cheese? Yes, for extra creaminess.