Philly Cheesesteak Soup
A comforting soup that combines the flavors of the classic Philly cheesesteak sandwich with tender beef, bacon, sautéed veggies, and melted cheese.
Ingredients
Meat and bacon
- 1 lb steak (ribeye or sirloin), thinly sliced Use good-quality steak for best flavor.
- 4 slices bacon, chopped Chop bacon and cook until crispy.
Vegetables
- 1 medium onion, chopped
- 1 medium bell pepper, chopped Customize with additional veggies if desired.
Liquids and Cheese
- 4 cups beef broth Can use low-sodium broth if preferred.
- 1 cup milk Use low-fat or non-dairy alternative for a healthier version.
- 2 cups shredded provolone cheese Feel free to mix in other cheeses for variation.
Seasonings
- to taste Salt and pepper Adjust according to preference.
Garnish (optional)
- to taste chopped parsley For garnish.
Instructions
Cooking the Bacon
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
Sautéing Vegetables
- Add the chopped onion and bell pepper to the pot and sauté until softened.
Cooking the Steak
- Add the sliced steak and cook until browned.
Making the Soup
- Pour in the beef broth and milk, and bring to a simmer.
- Stir in the provolone cheese until melted.
- Season with salt and pepper.
Serving
- Serve hot, garnished with crispy bacon and parsley if desired.
Notes
This soup works beautifully for a cozy evening dinner or a casual gathering. You can store leftovers in an airtight container for up to 3 days, or freeze for longer storage.