One Pot Philly Cheese steak Soup With Bacon And Cheesy Toaat
This hearty one-pot soup combines tender sirloin, crispy bacon, and creamy provolone cheese for a comforting and flavorful meal that's easy to prepare and perfect for cozy nights.
Ingredients
Main Ingredients
- 6 slices bacon chopped
- 1 lb beef sirloin or ribeye thinly sliced
- 1 large onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 4 cups beef broth
- 2 large potatoes diced
- 1 cup mushrooms sliced
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- to taste salt
- to taste pepper
- 2 tablespoon olive oil or butter
- 4 slices bread extra cheese for toasts
Instructions
Instructions
- Cook chopped bacon in your pot over medium heat until crispy and golden. Scoop out and set aside, keeping bacon fat in pot.
- Add olive oil or butter to pot with bacon fat. Sauté diced onions, minced garlic, and green peppers until soft and fragrant.
- Add thinly sliced beef to pot. Brown on all sides without overcooking.
- Pour in beef broth. Add diced potatoes and mushrooms, stir quickly.
- Close lid, seal valve and bring to high pressure. Cook for 10 minutes at high pressure.
- Perform slow pressure release, then carefully open lid.
- Stir in heavy cream and shredded provolone until melted and creamy. Season with salt and pepper to taste.
- Top bread slices with extra cheese and bake at 375°F until bubbly and golden.
- Serve soup hot with crispy bacon sprinkled on top and warm cheesy toast on the side.
Notes
This recipe is perfect for a quick, comforting meal. You can swap bacon for smoked sausage or use frozen veggies for convenience. Cheese melts beautifully for creamy texture and added richness.