**One-Pot Philly Cheesesteak Soup with Bacon and Parmesan – A Comforting, Flavor-Packed Delight**
Introduction:
Nothing beats a bowl of hearty, rich soup, especially when it comes packed with the flavors of a classic Philly Cheesesteak. Our One-Pot Philly Cheesesteak Soup with Bacon and Parmesan is a creamy, indulgent recipe that brings the essence of cheesesteak into an easy-to-eat soup form, with some added crispy bacon for an extra kick of flavor and texture. It’s the ultimate solution for a cozy night in.
Why Make This Recipe:
If you thought having a Philly Cheesesteak couldn’t get any better, wait until you try it in the form of a soup. This recipe is ideal for those colder nights when you’re in the mood for comfort food that is both warming and satisfying, but still easy to prepare.
How to Make One-Pot Philly Cheesesteak Soup with Bacon and Parmesan:
Ingredients:
– 4 slices bacon, chopped
– 1 lb sirloin steak, thinly sliced
– 1 tablespoon olive oil
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 4 cups beef broth
– 1 cup heavy cream
– 1 cup shredded provolone cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish
Directions:
Start by frying the chopped bacon in a large pot until it becomes crispy. Remove the bacon, leaving the drippings behind in the pot. You’ll then add your thinly sliced steak to the pot, frying until it’s browned. Once browned, remove the steak and get ready to sauté your chopped veggies in the remaining oil, until they’ve softened.
The next step is to add the beef broth, bringing it to a simmer before returning the steak to the pot. Allow it to simmer for about 10 minutes, then add your heavy cream, along with provolone and Parmesan. Ensure everything is thoroughly mixed in, heating the soup until all the cheese is melted.
Finish the soup by seasoning it with salt and pepper, topping it with the crispy bacon pieces, and garnishing it with fresh parsley.
How to Serve One-Pot Philly Cheesesteak Soup with Bacon and Parmesan:
This soup is a meal on its own, but it goes perfectly with a slice of crusty bread. Use it to soak up the soup and get every last bit of flavor from your bowl.
How to Store One-Pot Philly Cheesesteak Soup with Bacon and Parmesan:
When stored in an airtight container in the fridge, this soup can keep for about 4-5 days. If you want to store it for longer, you can also freeze it, where it should last for up to 2 months.
Tips to Make One-Pot Philly Cheesesteak Soup with Bacon and Parmesan:
To enhance the soup’s flavor, you can add in additional seasonings such as ground black pepper or paprika. You can also try using different cheeses or a combination of cheeses for a different flavor profile.
There might not be any direct variations of this recipe, but you can experiment by adding other ingredients typically found in cheesesteaks such as jalapenos for a spicy kick, or even try using chicken instead of beef.
FAQ:
Q1: Can I use other types of meat in this dish?
A1: Yes, you can use other thinly sliced meats such as chicken or pork if you prefer.
Q2: Can I make this soup vegetarian?
A2: To make it vegetarian, you can pretty easily replace the sirloin with a meat substitute, use vegetable broth instead of beef, and use a vegetarian-friendly bacon substitute.
Q3: Can I use other types of cheese?
A3: Certainly! Feel free to swap the provolone or Parmesan for other cheeses that you enjoy. Just remember that the taste might be slightly different.