If you love a Philly cheesesteak and cozy soup, this recipe brings both together in one rich, cheesy bowl. Tender beef, sautéed peppers and onions, crispy bacon, and melted cheese simmer in a creamy broth for the ultimate comfort food.
Perfect for cold nights, family dinners, or when you want something extra indulgent.
Why You’ll Love This Recipe
This soup is hearty, creamy, and full of flavor.
All cheesesteak flavors in soup form
One-pot easy cleanup
Smoky bacon adds extra richness
Creamy, cheesy broth
High protein and filling
Ingredients You’ll Need
Protein
1 lb (450g) ground beef or thinly sliced steak
6 slices bacon (cooked and crumbled)
Vegetables
1 onion (sliced)
1 green bell pepper (sliced)
2 cloves garlic (minced)
Soup Base
2 tablespoons butter
2 tablespoons flour (for thickening)
4 cups beef broth
1 cup heavy cream
Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Cheese
1½–2 cups shredded provolone or mozzarella
(plus extra for topping if desired)
Optional Add-ons
Mushrooms
Red pepper flakes
Hot sauce
Toasted bread or croutons
How to Make Philly Cheesesteak Soup
Cook bacon in a large pot until crispy. Remove and crumble. Leave a little bacon fat in the pot.
Add ground beef (or steak) and cook until browned. Remove excess grease if needed.
Add onion and bell pepper and sauté until softened. Add garlic and cook for 30 seconds.
Stir in butter and flour to form a light roux. Cook for 1–2 minutes.
Build the Soup
Slowly pour in beef broth while stirring to avoid lumps.
Add Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Bring to a simmer.
Stir in heavy cream and let it gently thicken.
Add Cheese & Bacon
Lower heat and stir in shredded cheese until melted and creamy.
Add crumbled bacon and mix well.
How to Serve
Serve hot topped with extra cheese, bacon, and black pepper. Pair with toasted bread for dipping.
Tips for Best Results
Don’t boil after adding cream—keep it at a gentle simmer. Use provolone for authentic cheesesteak flavor. Cook veggies until soft for best texture. Add cheese slowly for smooth melting.
Variations
Use chicken instead of beef for a lighter version. Add mushrooms for extra depth. Make it spicy with jalapeños or hot sauce. Serve over baked potatoes for a twist.
Storage and Reheating
Store in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
Final Thoughts
One Pot Philly Cheesesteak Soup with Bacon is rich, creamy, and packed with bold flavor. It’s a cozy, indulgent meal that turns a classic sandwich into the ultimate comfort soup.
