Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Introduction
Experience the explosion of flavors that this one-pot Philly Cheesesteak Soup with Bacon and Parmesan brings. A perfect blend of favorite ingredients like thinly-sliced steak, peppers, onions, and melted cheese, sure to warm your heart and your belly while keeping the comfort food calorie count in check. Enjoy the luxurious taste of your favorite Philly Cheesesteak in a rich, comforting soup.
Why Make This Recipe
A revamp of Philly cheesesteak into a hot, comforting soup that’s just right for cold weather dining, plus it’s quick and convenient to make. This soup brings all the richness and flavor of classic Philly cheesesteak and an easy one-pot recipe. The addition of crispy bacon and Parmesan takes the dish to another level of yum.
How to Make One-Pot Philly Cheesesteak Soup with Bacon and Parmesan
Ingredients :
– 4 slices of bacon, chopped
– 1 lb thinly sliced steak (such as ribeye or sirloin)
– 1 tablespoon olive oil
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 1 cup mushrooms, sliced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup heavy cream
– 2 cups potatoes, diced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup shredded provolone cheese
– 1/2 cup grated Parmesan cheese
– Fresh parsley for garnish (optional)
Directions :
1. Heat a large pot over medium heat, cook the chopped bacon until crispy. Save the bacon fat.
2. Raise the heat and brown the sliced steak. Remove and set aside.
3. Reduce heat, add olive oil and sauté the onions, bell pepper, mushrooms, and garlic in the bacon fat for about 5 minutes.
4. Stir in the beef broth, heavy cream, diced potatoes, Worcestershire sauce, salt, and pepper. Boil, then simmer until potatoes are tender.
5. Bring back the cooked steak to the pot and mix in the provolone and Parmesan cheese until melted and well combined.
6. Serve hot, topped with crispy bacon and parsley.
How to Serve One-Pot Philly Cheesesteak Soup with Bacon and Parmesan
To serve, ladle the hot soup into bowls and garnish with crispy bacon and fresh parsley. This soup pairs well with a nice crusty bread or a light salad on the side.
How to Store One-Pot Philly Cheesesteak Soup with Bacon and Parmesan
Store the soup in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, place on the stove and warm on low heat, stirring occasionally.
Tips to Make One-Pot Philly Cheesesteak Soup with Bacon and Parmesan
– Choose a good cut of beef for rich flavor.
– Brown the meats separately for a rich flavor base.
– Be sure to cook the vegetables in the bacon fat for added flavor.
Variation (If Any)
If you’re feeling adventurous, experiment with a variety of cheeses for a twist of flavor.
FAQs
1. Can I use a different kind of cheese other than provolone or parmesan?
Yes, you can use other cheeses like cheddar, mozzarella, or monetary jack.
2. Can I skip the bacon in the recipe?
The bacon adds a nice crunch and flavor to the soup but it can be skipped.
3. Can I add other veggies in this soup recipe?
Yes, vegetables like broccoli, green beans, or peas can also be added for extra nutrition.